Elevate your BBQ game with Jackie Weight's Smoked Spiced Cauliflower recipe. Marinated in exotic spices and perfectly smoked, this cauliflower dish is topped with feta, pomegranate, dates, and coriander.

Ingredients

1 cauliflower, divided into florets

4 tbsp sunflower oil

4 tbsp water

2 tbsp ras el hanout

1-2 tbsp harissa paste (to taste)

2 tablespoons maple syrup

Chopped coriander stalks (save the leaves for serving)

Sea salt

TO SERVE

Cubed feta cheese

Pomegranate seeds

Dates

Coriander leaves

RECOMMENDED HEAT

140-160°C – Indirect heat 

Method

1. Mix the marinade ingredients together until well blended.

2. Put the cauliflower in a heatproof dish, pour the marinade over the cauliflower and coat in the marinade.

3. Place in the BBQ. 

4. Cook until a knife slides in easily and the cauliflower is slightly caramelised (or until cooked to your liking) – this will take between 30 minutes and an hour.

5. Serve on a board topped with feta cheese, pomegranate seeds, chopped dates and coriander leaves.