BBQ Recipe: Roasted Cauliflower with Melted Charcoal

Vegetable steaks! A HOT item on menus this summer and also on the barbecue. Start cleaning up the barbecue, because we have lots of delicious BBQ recipes ready for you again, such as this cauliflower steak! The cookbook Masterclass Groente op de BBQ by Julius Jaspers features recipes with more than 35 different vegetables that are delicious on the barbecue. Including this tasty recipe for cauliflower steak with melted Chaource cheese. Get your fresh (organic) cauliflower at the market or from your local greengrocer. Happy barbecuing!

| TIP: Do you want to buy a good barbecue this summer? Of course, Weber barbecues are classics , but the real favorite among chefs is definitely the Big Green Egg . Want to get rid of charcoal? Then you can also opt for a gas barbecue (I have a Campingaz outdoor kitchen and I notice that we fire up the barbecue much more often because of it). You can then create the charcoal and smoky flavor with wood chips!

Recipe: Cauliflower with melted chocolate

Suitable for: 6 persons
Preparation: 5 minutes
Finish: 60 minutes (cauliflower cooks while you make the onion cream)
Temperature: 180°C
Fire: Direct

You need:
1 cauliflower (organic)
100 ml olive oil
2 tbsp Maldon sea salt
3 white onions, chopped
200 ml cream
100 ml milk
400 g Chaource (soft white mold cheese)

Recipe Cauliflower with melted cheese: How to make it

1. Remove the leaves from the cauliflower and cut in half through the heart (through the stem to the top). Cut each half again in the same direction, creating 4 slices, including the heart. You can leave smaller florets in a container on the grill to cook along with the cauliflower.
2. Sprinkle the cauliflower steaks and individual pieces with half the olive oil and a little Maldon sea salt, and grill until crispy and cooked through (slightly browned, not blackened). Check for doneness by inserting a skewer into the stalk, like the firmness of a boiled potato.
3. Gently fry the onion in the remaining oil until translucent, then deglaze with cream and milk. Cook for another 10 minutes, then blend in a food processor or with an immersion blender until smooth. Season with salt and pepper.
4. Thinly slice the ice-cold Chaource and let it melt briefly over the warm cauliflower. Serve with the onion cream.

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Curious about more delicious vegetable recipes for the BBQ? In the cookbook Masterclass Groente op de BBQ from publisher Carrera, you will find many other tasty recipes to make.

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