BBQ cauliflower takes on a completely different character than cauliflower cooked in the oven or a pan. The outside lightly caramelises over the fire, while the inside stays firm and juicy. Cauliflower works surprisingly well on a plancha or GrillRing, as the surface comes into direct contact with the heat without drying out.
Cauliflower is also a practical choice for outdoor cooking. It cooks evenly, pairs naturally with the smoky flavours of a wood fire and works well alongside meat, fish or other vegetables. Especially during a relaxed evening around the BBQ, it easily becomes one of those dishes that everyone keeps coming back to.
With just a few basic ingredients and controlled heat, you can turn cauliflower into a complete BBQ dish without any complicated techniques.
Cooking cauliflower on a plancha BBQ
On a plancha BBQ, cauliflower gets the perfect combination of direct heat and controlled cooking. Cut the cauliflower into thick slices or larger florets so they stay firm while cooking.
Lightly coat the pieces with olive oil and season with sea salt, black pepper and, if you like, a little smoked paprika. Place the cauliflower on a hot plancha or GrillRing and turn regularly until the outside is golden brown.
Most cauliflower takes around 15 to 20 minutes to cook, depending on the thickness. A slightly lower temperature often works better than extremely high heat. This prevents the outside from burning while the centre is still too firm.
Which flavours work well with BBQ cauliflower?
Cauliflower absorbs the flavours of smoke and fire quite subtly. That's why simple flavour combinations usually work better than heavy marinades. Lemon, garlic, yoghurt, tahini or a little aged cheese pair particularly well with the roasted flavours from the BBQ.
Spices and herbs such as cumin, coriander seeds and thyme also work well with wood-fire cooking. Use them sparingly so the natural flavour of the cauliflower can still come through.
When cooking on a GrillRing BBQ, you'll often find that cauliflower browns particularly evenly thanks to the wide cooking surface. This works especially well for larger cauliflower steaks, helping them stay beautifully intact.
BBQ cauliflower steaks
To make cauliflower steaks, cut the cauliflower into thick slices through the centre. Keep part of the stalk attached so the slices don't fall apart while grilling.
Start by cooking the steaks close to the fire to develop colour, then move them to a cooler part of the BBQ to finish cooking. Over a wood fire, this adds a subtle smoky flavour without making the cauliflower bitter.
Adding a little butter or oil towards the end of cooking gives the cauliflower a richer flavour and an appetising finish.
Best served straight from the BBQ
BBQ cauliflower is at its best straight from the plancha or GrillRing. This keeps the outside lightly crispy while the inside remains firm and juicy.
Serve the cauliflower as part of a table filled with several smaller BBQ dishes. It fits perfectly with a relaxed style of outdoor cooking, where everyone stays gathered around the fire while new dishes continue to come off the hot cooking surface.
For larger groups, a fire bowl BBQ gives you plenty of space to prepare vegetables, meat and side dishes at the same time without constantly switching between different cooking setups.
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