If you do not want to barbecue the cauliflower ‘steaks’ or the weather isn’t playing ball, use a stove top griddle pan to get them nicely charred. You can then finish cooking them in the oven until tender.

Method:

• Light the barbecue (grill) and let the charcoal take on a strong, even glow. Prepare a package to cook the cauliflower in by putting a slightly smaller sheet of baking parchment on top of a slightly larger sheet of kitchen foil. Keep close to hand.

• Mix all the ingredients for the gremolata in a bowl.

• Slice each cauliflower head into three ‘steaks’. Cut from the root end so that you have a piece of root attached to each slice. Lightly brush both sides of each slice with oil.

• Grill the pieces of cauliflower so that they take on some grill marks.

• Place them on the baking parchment, cover with the butter and season with salt. Fold the package together to create a sealed parcel and place it back on the barbecue – preferably in a position that is less hot – and close the lid.

• Open the package after about 30 minutes and check that the cauliflower has turned a beautiful shade of golden-brown and is starting to soften. The florets should flex if you press them gently. Take the temperature of the root – when it is around 80°C (180°F), the cauliflower is ready.

• Place one slice of cauliflower on each plate, dollop a large tablespoon of gremolata onto
  each slice and top with the berries.
  

Recipe adapted from The Green Barbecue Cookbook: Modern Vegetarian Grill and BBQ Recipes (Hardie Grant)