Grilled Baby Cauliflower & Hummus

Baby cauliflower is one of those vegetables that completely transforms on the grill. The high heat caramelises the edges, sweetens the florets, and gives you something far more interesting than anything you'd get from the oven. Toss it in olive oil, char it over a hot BBQ, and serve it over creamy garlic hummus with a handful of toasted flaked almonds. Simple, stunning, and surprisingly satisfying.

Ingredients

• 4 baby cauliflowers, halved or quartered depending on size
• 3 tbsp (45ml) olive oil
• 1 tsp flaky sea salt
• ½ tsp freshly ground black pepper
• 1 tsp smoked paprika
• 400g good-quality garlic hummus (shop-bought or homemade)
• 50g flaked almonds, toasted in a dry pan
• Small handful of fresh flat-leaf parsley, roughly chopped
• Extra olive oil, to drizzle
• Lemon wedges, to serve

Method

1. Get your BBQ up to a good medium-high heat — you want the grates hot enough to give the cauliflower proper colour. Clean and lightly oil the grates before you start.
2. Halve or quarter your baby cauliflowers so you have flat cut faces to sit against the grill. In a large bowl, toss them in the olive oil, smoked paprika, salt, and pepper until evenly coated.
3. Place the cauliflower cut-side down on the grill. Cook for 4–5 minutes without moving them — you want good caramelisation. Flip and cook for another 4–5 minutes until tender through and nicely charred in places. Check doneness by pressing with tongs; they should feel soft with just a little resistance.
4. While the cauliflower is grilling, toast your flaked almonds in a dry frying pan over a medium heat, stirring frequently, until golden. Keep a close eye — they go from golden to burnt quickly.
5. Spread the hummus generously across a large serving plate or board. Arrange the grilled cauliflower on top, scatter over the toasted almonds and fresh parsley, and finish with a good drizzle of olive oil. Serve with lemon wedges on the side.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.