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Whole BBQ cauliflower with roasted pepper sauce

Whole BBQ cauliflower with roasted pepper sauce


Roasting the cauli whole like this makes an impressive centrepiece, and once you’ve made the sauce, the rest is easy

  • Feeds 6 Feeds 6
  • Ready in 1 hour 25 minutes

Each serving contains

  • Energy
    1189kj 286kcal
  • Fat
    Med 26%
  • Saturates
    Low 10%
  • Sugar
    Low 10%
  • Salt
    Med 19%

% of adult’s reference intake | Carbohydrates per serving : 16g

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Big Bag Option


  • 100g whole skin-on almonds
  • 280g jar Co-op chargrilled peppers, drained, oil reserved
  • 50g (about 5-7) sundried tomatoes
  • 1 medium slice crusty bread, toasted and torn
  • 2 tsp paprika
  • 4 garlic cloves, crushed
  • 2½ tbsp Co-op red wine vinegar
  • 1 large Co-op cauliflower
  • 150g dairy-free yogurt alternative
  • Handful flat-leaf parsley, roughly chopped
  • 2 x 80g packs Co-op watercress, spinach and rocket salad


  1. Preheat the oven to 220°C/fan 200°C/gas 7
  2. Spread the almonds on a small baking tray and roast for 6-8 mins, until fragrant and golden
  3. Set aside to cool
  4. Once cool, add most of the almonds to a small food processor with the peppers and 2 tbsp of their oil, the sundried tomatoes, bread, paprika, garlic, 2 tbsp red wine vinegar and 100ml water
  5. Season and blend until smooth
  6. Trim the outer leaves off the cauliflower (reserve the smaller, tender leaves for the broccoli burger recipe on the previous page)
  7. Put the cauliflower on a double layer of foil, in a baking tray and spread over half the sauce
  8. Wrap up tightly and roast in the centre of the barbecue (or the oven), until the central stalk is very tender (about 40-45 mins)
  9. Once tender, open up the parcel carefully and drizzle with another 1 tbsp of oil from the peppers
  10. Take the lid off the barbecue to let the coals breathe and get searing hot again (or preheat your oven grill to full)
  11. Grill the cauliflower for 4-6 mins, turning regularly if on the barbecue, until lightly charred
  12. Meanwhile, mix the remaining almond sauce with the yogurt alternative and spread over a serving plate
  13. Place the whole barbecued cauliflower in the centre of the sauce, roughly chop the remaining almonds and sprinkle over, along with the parsley
  14. Serve with the salad, dressed with 1 tbsp oil from the peppers and the remaining red wine vinegar