Grilled cauliflower with gremolata
If you do not want to barbecue the cauliflower ‘steaks’ or the weather isn’t playingb ball, use a stove top griddle pan to get them nicely charred. You can then finish cooking them in the oven until tender.
Sea salt flakes To serve:
90g whitecurrants (or blueberries) take on some grill marks.
Place them on the baking parchment, cover with the butter and season with salt. Fold the package together to Light the barbecue create a sealed parcel (grill) and let the and place it back on the charcoal take on a strong, barbecue – preferably in even glow. Prepare a a position that is less hot package to cook the – and close the lid. cauliflower in by putting Open the package a slightly smaller sheet of after about 30 minutes baking parchment on top and check that the of a slightly larger sheet cauliflower has turned of kitchen foil. Keep close a beautiful shade of to hand. golden-brown and is
Mix all the ingredients starting to soften. The for the gremolata in a florets should flex if you bowl. press them gently. Take
Slice each cauliflower the temperature of the 6 tbsp finely chopped head into three ‘steaks’. root – when it is around parsley leaves Cut from the root end 80°C (180°F), the
2 tbsp pine nuts, toasted so that you have a piece cauliflower is ready.
1 tbsp finely chopped of root attached to Place one slice of green chilli each slice. Lightly brush cauliflower on each plate, 1 tbsp finely chopped both sides of each slice dollop a large tablespoon garlic with oil. of gremolata onto
100mm wide x 160mm high
1 unwaxed lemon, finely Grill the pieces of each slice and top with zested cauliflower so that they the berries.
Serves 6
INGREDIENTS:
2 cauliflower heads 100ml rapeseed oil 150g unsalted butter Salt
Gremolata METHOD: