from BBQ
Cauliflower takes centre stage in this smoky, flavour-packed barbecue dish from Jamie Oliver’s BBQ. Charred over the coals and paired with a rich romesco sauce made from roasted peppers, tomatoes and almonds, it’s a simple yet impressive way to bring bold Mediterranean-inspired flavours to your next braai.
Serves 4
35 minutes
1 head of cauliflower (800g), ideally with leaves
300g ripe tomatoes
4 cloves of garlic
100g sourdough bread
1 x 460g jar of roasted red peppers
25g smoked almonds, plus extra to serve
1 pinch of smoked paprika
4 sprigs of flat-leaf parsley
30g feta cheese
Light the barbecue. Click off and discard any tatty outer leaves from the cauliflower, then chop it into eight wedges, spritz with olive oil, and season with sea salt and black pepper.
Put the cauliflower wedges and the tomatoes on the hot zone, and put the unpeeled garlic cloves on the medium zone. Slice the bread and place on the cool zone. Cook it all with the lid on, vents open, for 10 minutes, then remove the tomatoes, garlic and toast to your board. Turn the cauli and cook with the lid on, vents open, for another 10 minutes, or until charred and cooked through, moving to the medium zone if colouring too quickly.
Pinch off and discard the tomato skins, putting the soft insides into a blender. Squeeze in the garlic cloves and tear in the toast. Add the peppers, juice and all, along with the almonds, paprika and 2 tablespoons of extra virgin olive oil. Blitz until smooth, then season to perfection and spread across your plates.
Sit the charred cauliflower wedges on top of the sauce. Roughly chop and scatter over the parsley leaves and a few extra almonds, crumble over the feta and finish with a drizzle of extra virgin olive oil, if you like. Great with extra toast on the side, to mop up the excess sauce.
Recipe extracted from BBQ by Jamie Oliver.
