Grilled cauliflower with curry marinade
Perfect for a summer evening or vegetarian barbecue
11 Jun 2021
Reading time: 1 minute1 minute
This barbecued cauliflower with curry marinade is a surprising plant-based alternative to traditional grilled dishes. The warm spices give the cauliflower a deep, rich flavor while the gentle roasting makes the texture wonderfully tender. Perfect for sharing with friends in the garden or as a colorful side dish for a summer meal. Discover how delicious and simple cooking can be.
Grilled Cauliflower with Curry Marinade
Ingredients
- 3 Tenen Look
- 200g Plant-Based Yogurt
- 0.5 Citroen
- 2 El Notenolie
- 2 El Olive Oil
- 1 The Curry Powder
- Himalayan Salt Purasana
- Pepper
- 2cm Ginger
- 1 The Purasana Ginger Powder
- 0.5 El Purasana Coconut Blossom Sugar
- 1 The Purasana Turmeric Powder
- 1 Cauliflower
Finishing: chili flakes, edible flowers, and fresh herbs such as fennel greens
Preparation
Do everything in a blender except for the cauliflower. Mix finely.
Remove the outer leaves from the cauliflower. Rinse and place in a bowl. Pour the marinade over it.
Heat the barbecue to 150 to 180°C. Cook the cauliflower indirectly. Allow about 30 to 40 minutes. No barbecue? This can also be done in the oven. Note: timing varies depending on the size of the cauliflower. Stick a fork in it to check if it's done.
Remove the cauliflower from the barbecue or oven. Place it on a nice plate and finish with the herbs.
Serve as the centerpiece of your vegan barbecue.
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