I recently contributed to an online round up article for allthestuff.com by Minuca Elena on “How to organize a successful BBQ party”. I’ve updated it here to include our grilling recipe for Smoky BBQ marinaded Cauliflower Steaks.  

If I’m hosting a BBQ party, to avoid sweating over hot coals and missing out on the fun with I keep things relatively simple. I love gathering my cookbooks and sitting down with my morning coffee and a notepad to scribble down a theme and ideas.

As a self-proclaimed Hispanophile I gravitate towards Spanish and Latin American flavors. For example, an Antipasti platter of olives, Manchego, chorizo, and almonds gives maximum flavor and requires minimal prep. 

The Main Event: overnight marinated flank steak with chimichurri a vibrant, piquant green herb sauce with oregano, parsley, garlic, olive oil, red wine vinegar. I love the ease with which the steak cooks on the grill and the sauce comes together in a blender in seconds. By resting the steak after cooking I buy myself a few extra minutes, before slicing the meat table side. I serve it family style on a large board, dressed with extra chimichurri sauce.

Go vegetarian: 

Large Portobello mushrooms, thick slices of grilled halloumi, quartered red and yellow bell peppers brushed with chimichurri sauce and grilled. Layer these inside a toasted burger bun.

Sides & Salads:  Choose two to three to prep ahead:

• New potatoes, scallions, capers, chopped egg, and mayonnaise
• Steamed green beans, toasted hazelnuts, lemon zest, vinaigrette (dress just before serving)
• Black bean sweetcorn salsa, red pepper, crushed avocado, lime juice and chili
• Quinoa, grilled mixed vegetables; red onions, peppers, zucchini
• Orzo, black olives, tomatoes, feta, pine nuts, lemon olive oil dressing
• Coleslaw in zesty lime juice, cilantro, and yoghurt dressing, with toasted pumpkin seeds
• Chopped green salad, toasted walnuts, dried cranberries, vinaigrette (dress just before serving)

Cocktail / Mocktail hour:

Pop a bottle of Prosecco, pour over pomegranate juice or shrub for a refreshing sparkler. Switch out the fizz for a citrus soda.

No-Cook Desserts: 

Fold fresh strawberries, mint, and broken meringues into thick, Greek yogurt drizzled with honey. Alternatively, you definitely can’t go wrong with an ice cream cookie sandwich!

Table decorations: 

I look no further than my garden and cut herbs, flowers, and greenery to fill small glass jars, alongside small outdoor lanterns.

How To: Tips to Build Your Own

Choose a protein – meat, fish, or plant based centerpiece
Double Duty Marinades – fresh herbs and citrus add a punch to your protein as a marinade and a sauce
Simple Sides – pre-cooked grains, canned beans, bags of greens make a quick base, toasted nuts add texture
Killer Condiments – mustards, pickles, bbq and chili sauces

We’re taking you into our outdoor kitchen this week where we’ve transformed our multi-cooker spice blends into summer grilling marinades for the BBQ. First up is our Smoky BBQ Grilled Cauliflower, for an entirely meat free meal, dressed with Carolina BBQ sauce, coleslaw, and jalapeño yoghurt dressing.

Print Recipe

Smoky BBQ Grilled Cauliflower Steaks

Grill: Prep Time: 5m , Cook Time: 12m, Heat: 300 F, Servings: 4

Ingredients

• 1 whole Cauliflower
• 1 Smoky BBQ blend or 2 - 3 tbsp your favorite BBQ spice rub
• 1/4 cup olive oil
• 1/4 cup lime juice

yoghurt sauce

• 1/2 cup Greek yoghurt or sour cream
• 1 tbsp pickled jalapeños chopped
• salt & pepper

toppings

• pumpkin seeds toasted
• coleslaw

Instructions

• heat grill to 300 degrees F
• trim the cauliflower, remove outer leaves and cut the stem on the bottom so that you have a base
• with the cauliflower sitting on a chopping board, slice vertically into thick 1" slices
• in a small bowl mix the Smoky BBQ spices, lime juice, and olive oil
• brush the slices of cauliflower with half of the spice marinade on one side
• lay the cauliflower marinade side down on the grill, brush the other side with the remaining marinade, cover the grill and cook for 6-7 minutes until you see charring.
• turn the cauliflower over and grill for a further 5 minutes, remove when cooked to a large plate

yoghurt sauce

• mix the yoghurt or sour cream with the jalapeños, salt and pepper to taste

to serve

• pile coleslaw onto the cauliflower steaks, and dress with the yoghurt sauce, toasted pumpkin seeds

Zen Moment

My own Zen moment is when the grill is turned off, and all my friends are sat down around the table, me included, relaxing and chatting, and tucking into the food with pleasure.