Although cauliflower isn't considered a summer vegetable, grilling it in this recipe brings a summer quality to the meal.
1/3 cup extra virgin olive oil
1 tsp sea salt
1 1/2 tsp paprika
1/2 tsp sumac
1/2 tsp ground black pepper
2-3 cloves garlic, minced
1/2 cauliflower, cut into 1cm slices
Fresh flat leaf parsley, washed and chopped
Combine oil, salt and spices in a large bowl and mix together to form a runny paste.
Add cauliflower pieces and mix through to coat in the paste.
Transfer to a flat container and scrape remaining marinade from bowl onto the cauliflower pieces.
Cover and refrigerate and let marinate until ready to cook.
Remove from fridge and if possible, bring to room temperature before cooking.
Heat a grill pan or BBQ and season with oil to prevent cauliflower sticking.
Place cauliflower pieces on the pan/BBQ and cook for approx. 7 minutes before turning and cooking on the other side. Check they don't burn.
Serve on a bed of brown rice (see recipe below), drizzle generously with maple tahini dressing and top with lots of freshly chopped flat leaf parsley.
Maple Tahini Dressing
3 tbsp tahini (hulled)
2 tbsp filtered water
1 tbsp lemon juice
1 clove garlic, minced
1/4 tsp sea salt
1 tbsp maple syrup
Combine the tahini, water, lemon juice, garlic, sea salt and maple syrup in a bowl.
Whisk until smooth and creamy.
Add a dash more water if too thick.
Taste and season accordingly, adding more lemon or maple syrup depending on your preference.
Rice with spring onions and seeds
1 tbsp organic sesame oil
2 cups cooked brown rice
3 spring onions, sliced thinly
1/4 cup tamari roasted seeds (pepitas and sunflower seeds)
1-2 tbsp mirin
Heat a wok and add oil.
Toss in spring onions and cook, stirring to prevent burning.
Add the rice and stir, coating in the oil and onion mixture, for 1-2 minutes.
Drizzle over the mirin and continue to stir for another minute until ready.