BBQ Cauliflower Steaks
With Harissa & Roasted Cauliflower Hummus
Through live product demonstration and hands on masterclasses, BBQ expert Richard Holden debunks the myths that barbecuing is difficult and teaches the simplicity of creating delicious, nutritional meals
1 medium sized cauliflower
2 tbsp harissa pasta
juice of half a lemon
1 tsp cold-pressed rapeseed oil, plus extra for roasting the florets
1 x 400g tin of chickpeas, drained and rinsed
1 garlic clove
1 tsp tahini
75ml extra virgin olive oil
juice and zest of half a lemon
sea salt flakes and freshly cracked black pepper
pomegranate seeds
mixed salad leaves
Method:
Preheat your barbecue to 230c indirect heat with the lid closed and vents open (as applicable).
Trim the cauliflower and standing the head on its base, cut through the middle from the top, so it is split from top to bottom. Now cut a 3cm wide slice from each half, keeping the trunk of the cauliflower intact.
The remaining florets can be broken up and scattered on a small parchment lined roasting tray, and tossed with a light drizzle of the cold-pressed rapeseed oil, sea salt and cracked black pepper. With the grill up to temperature, put the tray of florets on the barbecue in the area of indirect heat and close the lid. Set up your BBQ for 200-220C 50:50 indirect heat and preheat with the lid down.
Roast for 30-40 minutes, or until you can skewer them easily with a little paring knife and they have coloured nicely on the edges. At this stage, tumble over the rinsed chick peas and roast with the lid down for another 15 minutes.
With the cauliflower florets on the barbecue turn your attention to the marinade for the steaks. Combine the harissa paste, lemon juice, cold-pressed rapeseed oil and seasoning. With a pastry brush paint both sides and around the edge of each steak. Leave at room temperature for five minutes for the flavours to mingle.
Place the steaks on the grill in the area of indirect heat, stalk side down and close the lid. Roast for 20 minutes before turning for a remaining 10 minutes.
Once the florets and chick peas have had their additional 15 minutes, remove them from the grill and put into a large food processor. Put the clove of garlic on top, along with the tahini. With the motor on pour in the lemon juice, zest and oil via the feeder. When the mixture begins to resemble a hummus texture, stop and taste for seasoning. If you can’t taste the tahini then add a little more, if it could benefit from a little extra zing then add more lemon, and if the whole thing just needs lifting, add a touch more sea salt and some extra twists of pepper.
*Taste for seasoning before you reach the desired consistency. When you add seasoning you need to switch the motor on to ensure its mixed.
Once the hummus is seasoned how you like it, using the back of a spoon, spread the mixture down slightly on a plate to create a base for the cauliflower steak. Drizzle with a little extra oil and scatter with pomegranate seeds.
