Mike Van de Elzen: Ember charred cauliflower w grated ginger, parsley and parmesan

Author
Mike Van de Elzen,
Publish Date
Sun, 1 Aug 2021, 1:51PM

Mike Van de Elzen: Ember charred cauliflower w grated ginger, parsley and parmesan

Author
Mike Van de Elzen,
Publish Date
Sun, 1 Aug 2021, 1:51PM

Ingredients

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

Instructions

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