BBQ Grilled Cauliflower with Chimichurri Sauce
This dish is part of a series of recipes of vegetarian and Colombian (ish) barbecue ideas. In Colombia people love to grill during lengthy 'asados' on the weekends, however they are hardly ever vegetarian-friendly. Roasting a whole cauliflower on the grill and serving it with (homemade) chimichurri sauce is a delicious and no-fuss showstopper at any barbecue.
Equipment
- barbecue
Ingredients
Roasted cauliflower
- 1 head of cauliflower, medium in size, outer leaves removed
- plenty of good quality olive oil to rub the cauliflower (5-6 tablespoons)
- pepper and coarse sea salt
Chimichurri sauce
- 100 ml good quality olive oil (about 1/2 cup)
- 1 tablespoon white vinegar (replace with red wine vinegar)
- 1 handful of parsley, chopped finely (about 1/4 cup)
- 1 handful of cilantro, chopped finely (about 1/4 cup)
- 1 teaspoon dried oregano
- 1 big clove of garlic, chopped finely
- 1/2 red chilipepper (without the seeds), chopped finely (replace with dried chili flakes)
- salt and pepper to taste
Instructions
Prepare and roast cauliflower
- Rub oil, salt and pepper on the head of cauliflower. Place on the hot BBQ grill. Let the cauliflower cook evenly and prevent burning by turning it around frequently. Roast until softer, but still firm. Depending on the size and the type of grill that might take between 30-60 minutes.
Prepare chimichurri
- In the meantime, or in advance, prepare chimichurri sauce. Place all ingredients in a bowl and mix well. Allow the flavors to mix by letting the sauce rest for 30-60 minutes before serving
Serve
- Place roasted cauliflower on a cutting board. Cut into 4 pieces and serve a couple of teaspoons of chimichurri sauce with each piece of cauliflower
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