A whole cauliflower oozing with cheese and topped with a crumble of crispy cooked onions can be a real centrepiece for a feast. Cut into thick wedges, this is a real treat. I cooked mine in a wood-fired oven, but this can also be easily cooked on the indirect side of a barbecue with a lid.

Ingredients

Serves 8

2 cauliflowers

6 tbsp American mustard, plus extra to drizzle

2 tbsp rapeseed oil

500g grated mature cheddar cheese

2 tbsp freshly chopped flat-leaf parsley

4 tbsp crispy onions

Coarse sea salt and freshly ground

Black pepper

Method

1. Set up your barbecue for lid-on indirect cooking at a high heat (around 180°C/350°F). You can also use a wood-fired oven.

2. Remove most of the cauliflower stalks, leaving just a few leaves. Place the cauliflowers on to a baking sheet.

3. Mix the mustard with the oil and brush on to the cauliflowers. Cover them lightly with foil.

4. Cook over indirect heat with the lid on for 40 minutes, then remove the foil and cook for another 20 minutes.

5. Sprinkle over the grated cheese and cook for another 15-20 minutes until the cheese is browned and bubbling.

6. Drizzle over a little more mustard and sprinkle over the flat-leaf parsley and crispy onions. Serve cut into thick wedges.

BBQ for All by Marcus Bawdon, published by Dog ‘n’ Bone Books (£20)

Photography by Marcus Bawdon © Dog ‘n’ Bone