Charred Cauliflower Steaks

Method

1. Cut through the core

   Trim the leaves and cut the cauliflower from top to base into 2cm slabs, keeping a piece of core in each so it holds together. The outer two pieces will fall into florets; grill those alongside.

2. Oil and season well

   Brush both sides with oil and season with the paprika, cumin, salt and pepper. Cauliflower takes a lot of seasoning.

3. Indirect first

   On the cool side at around 190°C (375°F) for 20 minutes, turning once, until a knife goes into the core with only slight resistance. It has to cook through before you char it.

4. Char over the coals

   Move the steaks over the bank for four to five minutes a side until deeply browned and crisp at the edges. That char is the flavour.

5. Dress generously

   Cauliflower is a blank canvas, so dress it hard: tahini and lemon, or brown butter and capers, or chilli, garlic and parsley.

Notes worth knowing

• Do not char it before it is tender in the middle, or you get burnt outside and raw core.
• The loose florets that fall off are the best bit, all crispy edges. Grill them in a basket.
• A whole cauliflower cooked in the embers, then dressed, is another excellent route.

Common questions

How do I stop cauliflower steaks falling apart?

Keep a section of the core in each slab; the core is what holds the florets together. The outermost slices have no core and will crumble, so cook those as florets.

Can I do this on a gas grill?

Yes, but you lose the char flavour that makes it worthwhile. A charcoal fire and a proper blackening is the point.