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Fire grilled cauliflower



  • 1 head of cauliflower
  • 2 tablespoons dried cranberries
  • 3 tablespoons almonds, finely chopped
  • 1/4 teaspoon dried red chilli flakes
  • Vegetable oil, for brushing kosher
  • Salt, for seasoning
  • Freshly cracked black peppercorns, for seasoning


  • 2 tablespoons fresh sage, finely chopped
  • 2 tablespoons flatleaf parsley, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar



  1. Heat grill to medium-high heat. 
  2. Cut cauliflower into four thick slices about 1 1/2 inches each. With a brush, coat all flat sides of cauliflower with vegetable oil. Season both sides with salt and pepper. Place flat sides of cauliflower on heated grill. 
  3. After roughly ten minutes, or until charred grill marks are visible, flip cauliflower, reduce heat to medium, close the lid and grill until tender and still crunchy, approximately 30 minutes. 


  1. While cauliflower is grilling prepare the herb vinaigrette by adding herbs, oil, vinegar in a clean bowl. Mix vigorously to agitate the herbs to release their oils.  Set aside till its time to serve. 
  2. Once cauliflower is cooked, transfer to a serving tray with clean tongs. Drizzle vinaigrette liberally onto cauliflower, sprinkle with almonds, dried cranberries and chilli flakes.   

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