Recipe

Cauliflower bomb

A cauliflower bomb is a hearty BBQ dish where vegetables take centre stage. Cooking it on the BBQ gives the cauliflower more flavour and a lovely texture.

Number of people:

8 people

Duration:

90 minutes

BBQ set-up:

Direct & Indirect

BBQ temperature:

180 ℃

Core temperature:

70 °C

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Preparation

  1. Clean the cauliflower and parboil it until it is almost cooked. Then drain it thoroughly and leave it to cool. Take your time and get everything ready so you don’t have to rummage around when you’re at the barbecue.

  2. Mix the BBQ rub into the minced meat. Make sure it’s all well mixed – take your time with this, as this is where you build up the flavour.

  3. Mould the minced meat completely around the cauliflower and press it down firmly. Keep a relaxed pace and follow the steps at your own speed – that way, barbecuing stays fun.

  4. Wrap the smoked pork belly around the minced meat until everything is covered. Make sure you have everything ready beforehand; that way, you’ll work faster and more neatly at the hot barbecue.

  5. Light the barbecue with the XCelsius BBQ lighter and set it up for indirect heat at around 180°C. Time to get the barbecue going. Give it plenty of time to stabilise before you carry on.

  6. Cook the cauliflower patty until the minced meat is cooked through. Brush with BBQ sauce and leave the sauce to thicken for about 10 minutes. Keep a close eye on the dish and continue to follow the recipe carefully.

  7. Time to sit down to dinner. Serve up the dish, grab a cold drink to go with it, and enjoy – from all of us at XCelsius.