Recipe: Grilled cauliflower with gremolata

Get your grill on with this versatile vegetable

  • place PRE 20 minutes
  • place COOK 30 - 40 minutes
  • place SERVES 6
  • printicon

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)


2 cauliflower heads
100ml rapeseed oil
150g unsalted butter
6 tbsp finely chopped parsley leaves
2 tbsp pine nuts, toasted
1 tbsp finely chopped green chilli
1 tbsp finely chopped garlic
1 unwaxed lemon, finely zested
Sea salt flakes
To serve:
90g whitecurrants (or blueberries)

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