BBQ cauliflower with a sweet sumac sauce

Cauliflower has been a relatively new ingredient in our home.  I’ve always really enjoyed it, I just wasn’t totally sure what to do with it.  As kids it was always boiled and garnished with butter, salt and pepper, or if we were really lucky – some kind of cheesy (probably Velveeta) sauce.  Otherwise it was eaten in vegetable trays and that was about it.

But, as we try to eat a little less meat in our house and a lot more vegetables – I have been playing around with cauliflower a lot lately and have developed some really tasty go to recipes.  Cauliflower wings are a winner for sure, but this BBQ cauliflower dish is a perfect main dish for any summer evening.  Plus, it’s quick and easy too.

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YIELD – 4 servings

INGREDIENTS

  • 1 head of cauliflower
  • 1/4 cup olive oil
  • 1 tsp. sumac (for cauliflower) + 1 tsp. (for sauce)
  • 3/4 cup plain (full fat) yogurt
  • 2 tbsp. tahini paste
  • 1 tbsp. coconut sugar (honey or agave syrup work great as well)
  • zest and juice from one fresh lemon
  • 1/4 cup roughly chopped fresh parsley (save about a tbsp to sprinkle on top before serving)
  • 1/2 tsp. salt + sprinkle for the cauliflower
  • 1/8 tsp. white pepper (black pepper will work fine too) + a sprinkle for the pepper

DIRECTIONS

  1. Turn your BBQ on to high heat.
  2. Cut the stem from the cauliflower, and remove all the leaves.  pour the olive oil over the cauliflower and massage, sprinkle a little salt and pepper and a tsp. of sumac spice.
  3. Slice the cauliflower into large pieces (about 4-6 depending on the size of your cauliflower) and lay over the BBQ grill.  Let cook on one side for 4-5 min. to get nice char marks and then flip and do the same on the other side.  Once you’ve got nice grill marks on both sides turn the heat off on the BBQ and let the cauliflower continue cooking for another 10-15 min. or so.
  4. While the cauliflower is cooking we can put the sauce together. In a small mixing bowl, pour all remaining ingredients (yogurt, tahini, lemon juice, lemon zest, coconut sugar, parsley, sumac, salt and pepper) and stir vigorously until all ingredients are mixed well.  Sauce can be left out until the cauliflower is ready (but if you’re making it way ahead of time, then keep it in the fridge).
  5. Once the BBQ is ready pull of the grill and arrange on serving dish and spoon sauce over top, then sprinkle the parsley you set aside over top and add more salt and pepper to taste.

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This cauliflower dish works great as a main dish, as it’s flavorful and filling.  Serve it next to a salad and you’re good to go.  And, if you are a meat eater at heart, serve as a side dish next to a steak, a hearty white fish  or BBQ’s chicken.

Give it a go, I’d love to hear your thoughts.

Till the next recipe.

 

Kristen xo

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