1 head of cauliflower
oil for cooking
seasalt and cracked pepper
1 knob ginger, peeled and mircoplaned
1/2 flat leaf parsley, roughly chopped
1/2 cup parmesan, finely grated
4 tbsp olive or avocado oil
Cut the cauliflower into long florets. You should look at getting around 15-20 florets.
Bring a large pot of salted water to the boil and plunge in the cauliflower. Cook until just under. This will take about 3 minutes.
Remove and plunge into iced water to stop the cooking.
Drain once cold and place the cauliflower into a large bowl, drizzle with oil and season with salt. Char-grill over embers or on a hot BBQ until coloured.
Place back into a clean bowl, toss through the fresh ginger, parsley, parmesan and the remaining oil. Toss and serve