Cauliflower on the BBQ — crispy, smoky, and surprisingly delicious
Deel
Cauliflower on the BBQ is one of the most surprising vegetable dishes. With a generous dry rub and the right grilling technique, you get a crispy exterior and a creamy, nutty interior. Strong enough as a main course for vegetarians — and always popular as a side dish.
→ Vegetarian BBQ — vegetables, tofu & more on the grill
Why cauliflower on the BBQ?
Cauliflower has a mild, nutty flavour that perfectly absorbs what you add to it. On the grill, the edges caramelise, creating a deep smoky flavour. With a dry rub, it becomes a dish that no one expects but everyone wants to repeat.
→ BBQ rub on vegetables — how to do it right
01 — Whole or in florets?
Whole: The most spectacular presentation. Pre-cook the cauliflower for 5 minutes, generously coat with olive oil and rub, and cook indirectly at 180°C for 45–60 minutes. Impressive as a centrepiece.
In florets: Faster and easier. Divide into even florets, coat with olive oil and rub, and grill directly at 200°C for 10–15 minutes. Use a grill basket so the florets don't fall through the grates.
Pro tip: Pre-cooking (5 minutes) ensures even cooking. This makes the inside tender while the outside grills up crispy.
02 — Which rub goes well with cauliflower?
- Shawarma — the best combination. Warm, aromatic and Middle Eastern. More about Shawarma rub
- Tex-Mex — cumin and chilli give a spicy kick. More about Tex-Mex rub
- Korean — gochugaru and sesame for a unique Asian flavour. More about Korean rub
- Memphis — sweet and smoky, accessible to everyone
→ Which BBQ rub goes with which dish?
03 — On the BBQ
Florets:
- Heat the BBQ over direct heat, 200–220°C
- Place the florets on a grill basket or directly on the grates
- Grill for 5–6 minutes, flip and grill for another 4–5 minutes
- The edges may darken slightly — that's the caramelisation
→ Direct vs indirect heat — when to use what? | BBQ temperatures & cooking times
Serving
Serve with a tahini sauce, yoghurt sauce or chimichurri. As a main course with couscous or quinoa and some roasted nuts. As a side dish next to lamb, chicken or fish.