Ref: 438
Heading: Barbecue
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
1 cauliflower large leaves removed cut into 1.5cm slices
Coating
120 ml
rapeseed oil
1 tsp
cumin seeds roasted & crushed
1 tsp
garlic clove grated
1/2 tsp
freshly ground black pepper
1/4 tsp
salt
Herb Dressing
30 g
fresh basil finely chopped
30 g
fresh parsley finely chopped
4 spring onions, trimmed & finely chopped
1 green chilli finely chopped
3 tsp
extra olive oil
2 tbsp
lemon juice
1/2 tbsp
freshly ground black pepper
1/4 tsp
salt
Method
Step 1
Mix herb dressing in a serving bowl with a spoon & set aside.
Step 2
Place cumin seeds in a hot dry frying pan & toast for 2 mins or until a little smoke comes off, then crush with the back of a spoon, mix coating ingredients in a bowl including the cumin.
Step 3
Brush cauliflower slices/stakes with the oil mixture on both sides & cook on the barbecue until nut brown, brush with the oil coating a couple of times while cooking.
Step 4
When cooked place cauliflower stakes on a serving platter & let diners add herb dressing to their plate.
Suggestion & Tips
Nice with a salad of choice & cheese of cause.