Barbecued cauliflower with lemony bulgur and goats’ cheese
Description
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.
Ingredients
- 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
- for the dressing
- 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
Directions
- 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.
