Grilled cauliflower with curry marinade

Grilled Cauliflower with Curry Marinade

• 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

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.