I remember the first time I saw barbecued vegetables, probably 16 years ago at least – I was floored. Especially at seeing lettuce on the grill – how do they do that??? Whether you are grilling at home or on the road, I believe nearly every veggie can be cooked up quickly and tastefully on the grill. This is a great way to get rid of what’s left in the fridge because a lot of these veggies can be added to a stir-fry or simple curry. With the added BBQ flavours dishes become more robust in their taste.
I am posting this recipe as inspiration for your healthy eating summer!
1 head of cauliflower
1 tsp curry powder
Coconut or Avocado spray oil
Himalayan Salt to taste
Preheat grill to 400 degrees.
Prepare cauliflower by cutting away excess leaves and washing then halve.
Using aluminum foil with the shiny side in, place cauliflower halves cut side down on foil. Spray with oil, powder with curry and salt., continue to wrap and seal.
Place flat side down on BBQ for 10 minutes. Return and flip over for 5 more minutes.
Peek into your foil wrap to check on progress. There should be a lot of steam and you should hear snap, crackly and popping inside the package. Rotate twice more and your cauliflower should be perfectly steamed up.
Remember, you lose heat each time you open the grill so try to keep check ins to a minimum or cooking will take longer.