Cauliflower

Cauliflower is a versatile vegetable with a mild, slightly nutty flavour that develops beautifully when cooked over fire. When grilled or roasted on coals, it takes on a rich caramelisation and a subtle smoky depth that elevates its natural sweetness. The texture softens but retains some bite, making it an excellent canvas for bold seasonings and finishing touches like fresh herbs, a splash of vinegar, or a drizzle of good olive oil. It absorbs smoke well, which adds complexity without overpowering its delicate flavour. When selecting cauliflower for BBQ, look for heads that are firm, compact, and free from blemishes or discoloration. The florets should be tightly packed and creamy white, with fresh green leaves surrounding the head. Avoid any that feel soft or have brown spots as these indicate age or poor storage. Storage is simple: keep the cauliflower in a perforated plastic bag in the fridge, ideally in the vegetable drawer, where it will stay fresh for up to a week. In BBQ contexts, cauliflower can be grilled whole, cut into thick steaks, or broken into florets for skewers or foil packets. Medium-high heat is best to achieve a good char without burning. Season generously with salt and pepper before cooking, and consider finishing with bright, acidic elements such as lemon juice or sherry vinegar to balance the smoky richness. Cauliflower pairs well with robust herbs like thyme, rosemary, or parsley, and can be combined with nuts or seeds for added texture.