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Smoked Spiced Cauliflower

Its smokey, its spicey, its Cauliflower!

 Jackie Weight   Winter 2020 Join us on        @thebbqmag

 #Cauliflower #Spice #JackieWeight







  • 1 cauliflower, divided into florets
  • 4 tbsp sunflower oil
  • 4 tbsp water
  • 2 tbsp ras el hanout
  • 1-2 tbsp harissa paste (to taste)
  • 2 tablespoons maple syrup
  • Chopped coriander stalks (save the leaves for serving)
  • Sea salt

To serve...

  • Cubed feta cheese
  • Pomegranate seeds
  • Dates
  • Coriander leaves




Recommended heat: 140-160°C – Indirect heat

  1. Mix the marinade ingredients together until well blended.
  2. Put the cauliflower in a heatproof dish, pour the marinade over the cauliflower and coat in the marinade.
  3. Place in the BBQ.
  4. Cook until a knife slides in easily and the cauliflower is slightly caramelised (or until cooked to your liking) – this will take between 30 minutes and an hour.
  5. Serve on a board topped with feta cheese, pomegranate seeds, chopped dates and coriander leaves.


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