BBQ Merguez cauliflower

I first made Merguez cauliflower at a River Cottage cooking course a few years ago, and I was amazed at how a few kitchen cupboard staples could make the humble cauliflower taste so bloody good. I’ve used olive oil in my marinade recipe, but to be honest the melted butter gives the whole thing a much more flavoursome and luxurious feel, so if you’re feeling like you need a bit of a treat, use the butter. Don’t worry if the edges of the cauliflower catch a bit on the grill, the charring will act as a flavour boost and any real decimations can be saved with a bit of greek yoghurt on top.


1 large cauliflower
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp black pepper
2 cloves of garlic, crushed
a generous pinch of salt
2 tbsp olive oil or melted butter

  1. Remove the leaves from your cauliflower, you can marinade and BBQ these too if you like
  2. Then, cut your cauliflower into large florets, making sure to cut the cauliflower along the stalk when you get to the smaller florets so they don’t get any smaller than around 4cm across
  3. Toss the cauliflower in a bowl or large Tupperware with the spices, garlic, salt and olive oil and leave for an hour or overnight
  4. Grill on the BBQ until charred, or use a griddle/frying pan and cook for 20 minutes

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