These tender, sweet bites of cauliflower are so moreish with the spicy harissa yoghurt. A great party starter, side dish or bulk up with herbs and toasted seeds to make a scrumptious main dish.
Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
Related Grill Skills
Indirect Heat on a Premium Gas Barbecue
Prepare the barbecue for indirect cooking over medium heat (roast setting- 190°C-230°C). Set up your barbecue with a convection tray and a roasting trivet.
Related Grill Skills
Indirect Heat on a Weber Q (<2023)
Prepare the charcoal barbecue for indirect cooking over medium heat (190°C-230°C).
Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber Pulse, place a roasting trivet in the centre of the cooking grill. Preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.
In a bowl, add the cauliflower florets. Lightly coat with olive oil and season with Weber’s All Purpose Rub.
Roast the cauliflower over indirect medium heat, with the lid closed, for 30 to 40 minutes or until the cauliflower is tender and lightly golden.
Place your cauliflower onto the trivet. Roast the cauliflower over indirect medium heat, with the lid closed, for 30 to 40 minutes or until the cauliflower is tender and lightly golden.
Brush the cooking grills clean. Place the cauliflower in the centre of the cooking grill, in-between the two charcoal baskets. Roast the cauliflower over indirect medium heat, with the lid closed, for 30 to 40 minutes or until the cauliflower is tender and lightly golden.
Once your barbecue has preheated, on a Weber Pulse, turn the control knob(s) to medium (210°C-240°C). Roast the cauliflower over indirect medium heat, with the lid closed, for 30 to 40 minutes or until the cauliflower is tender and lightly golden.
While the cauliflower is roasting, make the harissa yoghurt. In a small bowl combine the garlic, yoghurt, 3 teaspoons of harissa paste, lemon juice and sea salt. Stir to combine. In a separate small bowl, combine the remaining 1 teaspoon of harissa paste and 3 teaspoons of olive oil. Pour the yoghurt into a small serving bowl, drizzle the harissa oil over the top and swirl with a spoon if desired.
Garnish the cauliflower with chopped parsley and the harissa yoghurt dipping sauce.
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