Charred BBQ Cauliflower with Tahini & Pistachios | Three Olives Pantry

Charred BBQ Cauliflower with Tahini and Pistachios

Smoky, tender and full of flavour, this BBQ cauliflower is a showstopper side (or a satisfying vegetarian main). We cooked ours on the Crossray BBQ over indirect heat with the hood closed, which gives deep char without drying the cauliflower out. A lemony garlic tahini, fresh herbs and crushed pistachios finish it off.


Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4 as a side

Ingredients

Cauliflower

To serve

  • Chilli flakes
  • Chopped fresh coriander
  • Chopped fresh dill
  • A handful of crushed pistachios

Tahini sauce

  • 5 tbsp tahini
  • 1 lemon, juiced
  • 1 tbsp garlic
  • MYST Olympus sea salt, to taste
  • Olea Pia Koronieki Extra virgin olive oil
  • Water, as needed to loosen

Method

  1. Heat the BBQ. Preheat your BBQ to medium-high.
  2. Season. Brush the cauliflower all over with olive oil, then season with Olympus sea salt and zaatar.
  3. Cook. Place the cauliflower on the top grill over indirect heat, close the hood and cook for about 30 minutes, or until nicely charred and tender.
  4. Make the tahini sauce. While the cauliflower cooks, stir the tahini with the lemon juice, a drizzle of extra virgin olive oil, the garlic and a pinch of salt. Add a little water, a splash at a time, until smooth and pourable.
  5. Plate. Remove the cauliflower from the BBQ and place it on a serving plate.
  6. Garnish. Scatter over the coriander, dill, chilli flakes and crushed pistachios. Add more olive oil and/or zaatar if you like.
  7. Finish and serve. Drizzle the tahini over the cauliflower and around the plate. Serve straight away.

Tips

  • No BBQ? Roast the cauliflower in a hot oven until charred and tender, using the same seasoning.
  • Tahini too thick? Keep adding water a teaspoon at a time and stir well. It will loosen gradually.
  • Make it a meal: Serve with warm flatbread, rice or a simple salad.