Charred Cauliflower with Sumac Butter and Harissa Slaw
By OcadoLife
Published on 18 July 2025
Give veg a starring role at your next barbecue with chef and food writer Helen Graham’s Charred Cauliflower with Sumac Butter and Harissa Slaw. “There are a few different elements to this dish, but it’s actually very simple to prep and bring together, and everyone will love the moreish blend of smoke, spice and zest.” Allow a bit of extra time for the cauliflower to cool after steaming it.Time and servings
40 minsTotal time
6Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 1 large cauliflower
- 6 tbsp olive oil
- 2 tbsp harissa
- 1 tbsp Dijon mustard
- 2 limes, juiced, plus 2 limes cut into wedges, for squeezing
- 25g preserved lemon, chopped
- 2 tbsp chopped mint, plus extra to garnish
- 3 tbsp sumac
- 800g white cabbage, finely shredded
- 100g tahini
- 1 lemon, juiced, plus a bit of extra juice, to taste
- 60g unsalted butter
- 3 garlic cloves, crushed or grated
- 2 sheets nori, blitzed to a powder in a blender or food processor
- 1 tbsp ground cumin
- 2 tbsp agave syrup
- 6 flatbreads
Method
Step 1
Prepare the barbecue for direct cooking, with the lit charcoal spread out evenly under the grill.Step 2
Meanwhile, blanch the cauliflower in boiling salted water for 8 mins, then steam dry for 8 mins before cutting into 8 wedges through the root; set aside to cool.Step 3
For the cabbage slaw, add 4 tbsp olive oil, the harissa, mustard, juice of 1 lime, preserved lemon, mint and 1 tbsp sumac to a large mixing bowl; whisk to combine. Add the cabbage and toss so it’s evenly dressed. Set aside.Step 4
For the tahini sauce, add the tahini and lemon juice to a mixing bowl with 100ml water and a pinch of salt. Whisk well – it might look like it’s splitting, but it’ll eventually come together into a pale, creamy sauce. Aim for the texture of pancake batter – you may need to add a bit more water (or lemon juice for a sharper flavour) to get the desired consistency.Step 5
For the sumac butter, melt the butter in a small pan over a medium heat; add the remaining 2 tbsp olive oil, garlic, nori, cumin, remaining 2 tbsp sumac, juice of 1 lime and agave syrup; stir briskly. Put the cauli wedges on the barbecue grill and, using a pastry brush, baste lightly with the sumac butter – if you add too much it’ll drip on to the charcoal and cause it to flare up. Grill for around 5 mins each side or until slightly charred and crisp, brushing each side with butter as you go. When ready, remove and keep in a warm spot.Step 6
Flash the flatbreads on the grill to heat them up. To serve, pile the slaw and cauli onto the flatbreads and drizzle over the tahini sauce; scatter with the extra mint and pop lime wedges on the side for squeezing over.