In this quick and easy recipe, charred florets of jerk-seasoned cauliflower are charred on the barbecue and paired with a tangy blue cheese dip.
Ingredients
Cauliflower, Cheese
Method
1
Cut the cauliflower into medium florets, then put them into a large bowl with the olive oil, jerk seasoning and sea salt flakes. Mix well to coat, then set aside.
2
For the dip, stir the blue cheese, yogurt and mayonnaise together with the freshly ground black pepper.
3
Once your barbecue is good and hot, grill the cauliflower for 4–5 minutes per side, until charred and cooked through.
4
Scatter the florets with a little more sea salt flakes as needed, and serve hot, with the dip on the side.