There were cauliflowers galore at our local farm shop last week. Here is one barbecued with feta and heaps of other tasty things. Delicious! We halved this recipe to generously serve 3.
BBQ Cauliflower Salad – serves 6
- 2 medium cauliflowers
- 1 tbsp ras el hanout
- 1 tbsp ground turmeric
- 80ml rapeseed oil
- 3 tbsp water
- 2 tsp salt
- 100g podded broad beans, blanched and skinned
- 2 green chillies, sliced
- 200g feta cheese, crumbled
- 30 pitted green olives
- 20 sunblush tomatoes
- 1 preserved lemon, finely chopped
- 100g pomegranate seeds
- 60g toasted pine nuts
- 1 tbsp chopped mint
FOR THE DRESSING:
- 150g natural yoghurt
- 1 tbsp harissa paste
- juice of ½ lemon
Remove the stems and cut the cauliflowers into small florets. Lay them in a tray and sprinkle with the spices, rapeseed oil and water. Season with salt and mix well with your hands to coat.
Lay the cauliflower directly onto a hot barbecue and cook until charred on all sides. This should take about 10 minutes. Put the cauliflower back into the tray and leave to cool slightly.
Meanwhile, mix the ingredients for the dressing together in a small bowl.
Add the broad beans, chillies, feta, olives, sunblush tomatoes and preserved lemon to the tray. Drizzle over the dressing, then scatter over the pomegranate seeds, pine nuts and mint.
(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)
Jono & Jules do food & wine 
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