Barbecue cauliflower cheeseburger recipe

Method

1. Light the barbecue.
2. Put the vinegar, sugar, a pinch of salt and 3 tbsp of water into a small saucepan and heat until steaming. Take off the heat, add the sliced red onion and set aside to pickle for 15 mins, stirring occasionally. Drain well.
3. Meanwhile, in a small bowl mix the spices and olive oil, season with salt and black pepper and brush all over the cauliflower steaks.
4. Place on the barbecue, towards the outside of the grill where it’s slightly less hot. If using a gas barbecue, cook on the medium setting.
5. Put the BBQ sauce into the same bowl that the spiced oil was in and loosen with 1 tbsp warm water.
6. Cook the cauliflower for 6-8 mins on each side, rotating after 4 mins to get crosshatch markings. Once the cauliflower is well-charred and tender, brush with the BBQ sauce, flip and coat the other side as well. Cook for 1 min more. Carefully lift onto a tray, then firmly press the crispy onions onto the cauliflower.
7. Once the cauliflower steaks are almost done, toast the rolls, cut side down, on the barbecue for 1-2 mins. Remove from the grill and quickly add cheese to one half of each roll so that it starts to melt.
8. Assemble the burgers with the lettuce, garlic mayo, crispy cauliflower and cheesy bun, then heap with the pickled red onions before serving.

• Tip: If cooking inside, griddle the cauliflower on a high heat for 2-3 mins each side until visible char lines appear. Brush with the BBQ sauce and press on the crispy onions and bake in a preheated oven for 10-15 mins until cooked through.

• See more Vegetarian BBQ recipes