Barbecued cauliflower with lemony bulgur recipe
Barbecued cauliflower with lemony bulgur and goats’ cheese Spice-coated cauliflower is quickly charred on the barbecue and served on lemony bulgur with fresh mint and pink peppercorns. A vegetarian dish that’s easy to make and packed with flavour. 200g/7oz bulgur wheat400ml/14fl oz vegetable stock 1 large cauliflower, cut into large florets, leaves separated1 red onion, quartered2 tbsp olive oil2 tsp ground allspice1 tsp ground cumin1 tsp ground coriander½ tsp sea salt flakes100g/3½oz goats’ cheese, crumbled 200g/7oz bulgur wheat 400ml/14fl oz vegetable stock 1 large cauliflower, cut into large florets, leaves separated 1 red onion, quartered 2 tbsp olive oil 2 tsp ground allspice 1 tsp ground cumin 1 tsp ground coriander ½ tsp sea salt flakes 100g/3½oz goats’ cheese, crumbled 20g/¾oz fresh mint, roughly chopped, plus extra mint leaves to serve1 lemon, juice and zest2 tbsp olive oil2 tsp pink peppercorns, plus extra to serve1 tsp sea salt 20g/¾oz fresh mint, roughly chopped, plus extra mint leaves to serve 1 lemon, juice and zest 2 tbsp olive oil 2 tsp pink peppercorns, plus extra to serve 1 tsp sea salt Method Preheat the barbecue. Preheat the oven to 200C/180C Fan/Gas 6. Tip the bulgur wheat and vegetable stock into a casserole dish or roasting tin, cover with the lid or foil, then bake for 15 minutes, until the bulgur wheat is cooked through. Meanwhile, put the cauliflower and its leaves into a large bowl, add the onion, oil, allspice, cumin, coriander and sea salt flakes, and mix well. Mix together all the ingredients for the dressing, then set aside.Once the barbecue is hot, cook the cauliflower florets for 3–4 minutes on each side, until cooked through. The leaves will take about 2 minutes on each side. Transfer all the cooked cauliflower onto a tray, and stir through half the dressing.Stir the remaining dressing through the bulgur wheat. Top with the roasted cauliflower. Scatter over the goats’ cheese, extra mint leaves and pink peppercorns, and serve hot. Preheat the barbecue. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the barbecue. Preheat the oven to 200C/180C Fan/Gas 6. Tip the bulgur wheat and vegetable stock into a casserole dish or roasting tin, cover with the lid or foil, then bake for 15 minutes, until the bulgur wheat is cooked through. Tip the bulgur wheat and vegetable stock into a casserole dish or roasting tin, cover with the lid or foil, then bake for 15 minutes, until the bulgur wheat is cooked through. Meanwhile, put the cauliflower and its leaves into a large bowl, add the onion, oil, allspice, cumin, coriander and sea salt flakes, and mix well. Meanwhile, put the cauliflower and its leaves into a large bowl, add the onion, oil, allspice, cumin, coriander and sea salt flakes, and mix well. Mix together all the ingredients for the dressing, then set aside. Mix together all the ingredients for the dressing, then set aside. Once the barbecue is hot, cook the cauliflower florets for 3–4 minutes on each side, until cooked through. The leaves will take about 2 minutes on each side. Transfer all the cooked cauliflower onto a tray, and stir through half the dressing. Once the barbecue is hot, cook the cauliflower florets for 3–4 minutes on each side, until cooked through. The leaves will take about 2 minutes on each side. Transfer all the cooked cauliflower onto a tray, and stir through half the dressing. Stir the remaining dressing through the bulgur wheat. Top with the roasted cauliflower. Scatter over the goats’ cheese, extra mint leaves and pink peppercorns, and serve hot. Stir the remaining dressing through the bulgur wheat. Top with the roasted cauliflower. Scatter over the goats’ cheese, extra mint leaves and pink peppercorns, and serve hot.