grilled cauliflower with chili-lime butter and za'atar

So simple, but so delicious. This dish was actually developed as a happy accident. We were originally going to do this recipe with fresh corn, but couldn't find any at our green grocers so we decided to adapt the recipe for cauliflower. No regrets here. And,  it's a great meat substitute for veggie BBQ guests!


1 head of cauliflower, at least 1 kg, trimmed and quartered
3 tbsp Za’atar
1 small clove of garlic, crushed
1 red chili, finely chopped (seeds left in if you like it hot) 
Juice and zest of 1 lime
75 g butter, at room temperature 


1. Bring a large pot of water to the boil. Add the cauliflower and par boil for around 2 minutes. Then transfer to ice water to stop the cooking process. 
2. Combine the butter with lime zest and juice, chili and garlic.

3. Baste the cauliflower with some lime butter and grill on a medium - high grill for around 10 minutes, making sure to turn frequently to cook them evenly. Keep basting with the butter while you do this to allow the flavours to penetrate.

4. Serve topped with more lime butter and sprinkle with za’atar to taste.