Grilled Cauliflower with Tomato and Caper Dressing

Serves 2

This zero-waste recipe is a great vegetarian option for barbecues, summertime roasts or midweek meals.

1 Head of Cauliflower
10 Cherry Tomatoes
2 Cloves of Garlic
2 Tbsp of Capers
1 Tbsp of White or Red Wine Vinegar
1 Tbsp of Butter
Small Bunch of Parsley
Yoghurt to Serve (optional)
Sesame Seeds to Serve (optional)
Olive Oil
Salt
Pepper

Preheat your grill to high.

Slice the leaves off the cauliflower and set aside. Cut 2 thick slices from the middle of the cauliflower to make steaks and cut the rest into florets. Place the cauliflower and leaves onto a baking tray, drizzle with olive oil and season well with salt and pepper. Grill until the cauliflower is tender and begins to brown, the leaves are crispy and the stems are cooked through, about 20-25 minutes.

Meanwhile, prepare the dressing. Slice the garlic and tomatoes. Heat the butter and a splash of olive oil in a pan on medium-low heat. Add the garlic and cook for a minute. Add the tomatoes and capers, lower the heat and cook for 8-10 minutes until the tomatoes are soft, stirring often. Roughly chop the parsley and stir it into the dressing with the vinegar. Take the pan off the heat and season with a pinch of salt and pepper.

Serve the cauliflower with the dressing, a spoonful of yoghurt and a sprinkle of sesame seeds if desired.