Tandoori cauliflower with hummus, mint yogurt dip and paprika cream
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
Gas grill or Kamado
Ingredients
• 1 cauliflower
• 300 g yogurt
• 2 cloves of garlic
• 1 red onion
• 1 red chili pepper
• some high-temperature cooking oil
• 2 tbsp tandoori masala spice
• 1 tsp paprika powder
• Salt
• Pepper
• Seeds from 1 pomegranate
• 1 bag of roasted hazelnuts,
chopped
For the hummus:
• 3 cans of chickpeas
• 250 ml ice-cold water
• 2 tbsp tahini
• 4 tbsp olive oil
• 3 garlic cloves, chopped
• Salt and pepper
• Ras el Hanout powder
For the mint yogurt dip:
• 300 g yogurt
• 1 handful of fresh mint, coarsely chopped
cut (some leaves for
(Retain for serving)
• Salt and pepper
• Lemon juice
For the paprika cream:
• 2 red bell peppers, diced
• 4–6 tablespoons olive oil
• 2 tbsp hazelnut kernels, finely chopped
• 1 tsp lemon juice
• Salt and pepper
Equipment is available in the FIRE&FOOD shop!
preparation
➊ First, prepare the hummus, dip, and cream and chill until ready to serve: For the hummus, blend all ingredients except the olive oil in a blender until smooth. If the mixture is too thick, add a little more cold water. Season with salt, pepper, and ras el hanout, then stir in the olive oil.
➋ For the mint yogurt dip, blend the yogurt and mint in a blender until smooth and season with lemon juice, salt, and pepper. For the paprika cream, blend all ingredients (except salt and pepper) in a blender until smooth and season with salt and pepper. If the cream isn't runny enough, add a little more olive oil.
➌ Clean the cauliflower. For the barbecue marinade, roughly chop the chili, onion, and garlic and roast them on a plancha or in a pan with a little cooking oil. Then blend them in a blender with the yogurt, a pinch of salt, and the spices. Finally, season to taste with salt and pepper.
➍ There are basically two ways to cook cauliflower: either pre-cook it for 20 minutes in gently simmering salted water, then grill it for 20–30 minutes in an indirect grill at 200–230°C (400–450°F) or grill it from the beginning using low & slow indirect grilling for about 1 hour at 160°C (320°F). Regardless of which method you choose, you have to pay attention to the color – the cauliflower shouldn't get too dark!
➎ For both versions, brush the cauliflower with the barbecue marinade before placing it on the grill. The trick is in the presentation: Place a layer of hummus on each plate and arrange individual cauliflower florets on top. Drizzle with the dip and cream, and scatter the pomegranate kernels and chopped hazelnuts on top. Finish with a drizzle of olive oil, sea salt flakes, and a little finely chopped green mint.
Recipe from REAL SMOKE BBQ
Grilling championships are the foundation of our collective work. What drives us all is a love of good food and drinks combined with high-quality, regional products. We love the creativity that grilling ignites in us – and has led to ever-greater success since the team was founded. www.realsmokebbq.de .
Recipe from FIRE&FOOD issue 01/2025
