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.
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)