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Chef’s Table

Warner's Taste Club - BBQ roast cauliflower, chickpea, bulgur wheat & red onion pickle recipe
Warner's Taste Club - BBQ roast cauliflower, chickpea, bulgur wheat & red onion pickle recipe

BBQ roast cauliflower, chickpea, bulgur wheat & red onion pickle

Enjoy a vegan BBQ feast, courtesy of Head Chef Ales Maurer from The Lygon Arms in Broadway

Ingredients

  • Cauliflower (small pieces)
  • Butternut squash (diced)
  • Harissa
  • Red onion pickle (diced red onion, 300ml red wine vinegar, 3tbsp caster sugar, 1tbsp salt, 3 black peppercorns, coriander seeds, star anise and bay leaf)
  • Flaked almonds
  • Red and yellow peppers
  • Spring onion
  • Radicchio
  • Bulgur wheat
  • Chickpeas
  • Chipotle BBQ sauce
  • Olive oil and lemon juice
  • Parsley, chopped

Method

  • Coat the cauliflower and butternut in harissa paste and bake in the oven so it is still crunchy.
  • Make the red onion pickle: in a pan add the red onion pickle ingredients. Bring to the boil and simmer for 10 mins. Pass through a sieve, then pour over the diced red onion and set aside.
  • Toast the flaked almonds.
  • Drain and wash the chickpeas and place in a roasting tray, add the diced peppers and roast in the oven for 8 minutes.
  • Cook the bulgur wheat in vegetable stock until soft, pass through a sieve, chill and set aside.
  • For the dressing, mix 2 spoons of harissa, 2 spoons of chipotle BBQ sauce, a cup of olive oil, juice of a lemon, sea salt and whisk.
  • Dress the salad (spring onions, radicchio, chopped parsley) together with all the above, and finish with sea salt and a squeeze of lemon juice and olive oil.

To drink

Warner's Taste Club - BBQ roast cauliflower, chickpea, bulgur wheat & red onion pickle recipe

Stroud Brewery Alederflower

This can of organic, vegan pale ale is subtly infused with summery elderflower, perfect for summery seasonal eating. Find out more here: stroudbrewery.co.uk

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