BBQ Whole Cauliflower
A true Farmer J icon, now with a BBQ twist. Smoky, spiced, and charred to perfection — this cauliflower goes straight from field to flame. Wrapped, grilled, and kissed by fire, it’s got that crispy outside and tender, melt-in-your-mouth middle. Crowd-pleaser? Always. Game-changer? You already know.
Serves 4
Forkin’ Easy
ingredients
Main Ingredient:
2 whole heads of cauliflower, washed, with a few green leaves left intact
Cauliflower Harissa & Sesame Dressing:
15 g, Coriander Seeds
5 g, Cumin Seeds
10 g, Sea Salt
100–150 g, Harissa (Rose Harissa preferred; check out Farmer J’s Rose Harissa recipe or use your favourite)
A dash of Ground Cumin
100 g Extra Virgin Olive Oil
50 g White and Black Sesame Seeds
Garnish:
Fresh chopped Parsley
Sliced Spring Onion
Additional Cauliflower Harissa & Sesame Dressing (reserved)
Tahini Sauce
Method
Prepare Cauliflower Harissa & Sesame Dressing
In a mortar and pestle (or bowl), combine the coriander seeds, cumin seeds, and sea salt.
Crush until well mixed.
Add the harissa, a dash of ground cumin, and extra virgin olive oil to the crushed mixture.
Mix thoroughly using a hand blender or whisk until smooth.
Stir in the white and black sesame seeds after blending.
Marinate the Cauliflower
Place the two whole cauliflower heads in a large bowl or on a baking dish.
Generously brush or pour half of the dressing over each cauliflower, coating the entire surface.
Make sure to get some of the dressing between the leaves for full flavour.
Let the cauliflower marinate for at least 30 minutes.
BBQ the Cauliflower – Farmer J Style
Wrap each marinated cauliflower head first in baking paper, then tightly in foil.
Place directly into the BBQ fire or hot coals and cook for 45 minutes.
Carefully remove the foil and baking paper.
Transfer the cauliflower onto the grill and cook for an additional 20–30 minutes, turning occasionally, until charred on the outside and tender on the inside.
Garnish and Serve
Remove from the grill and drizzle with more of the Cauliflower Harissa & Sesame Dressing.
Garnish with fresh chopped parsley and sliced spring onion.
And if you’re a real forker? Finish it off with a drizzle of tahini sauce for that extra silky touch.
Serve whole as a dramatic centrepiece, or slice into wedges to share.
