BBQ’d Cauliflower with Curried Yogurt Dip

Truth be told, I haven’t always loved cauliflower because I don’t like it boiled, and I don’t really love it raw either. But when I started roasting cauliflower, it changed everything. It became a whole new vegetable! I usually roast cauliflower in the oven, but since summer is (sort of) here in Vancouver, I decided to try it on the BBQ this time. The results were pretty good, so I decided to share the recipe with you. Happy BBQ-ing!

Screen Shot 2016-07-21 at 10.11.53 AM


BBQ’d Cauliflower

  • 1 head of cauliflower, cored and cut into 1 inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon curry powder

  • 1 teaspoon turmeric powder

  • A pinch of sea salt and pepper 
  • 1 teaspoon grated ginger

  • 2 cloves of minced fresh garlic
  • 1 tablespoon lemon juice
  • 1 handful sliced almonds, for garnish

cauli prep

Curried Yogurt Dip

  • ½ cup plain Greek yogurt
  • 1 tsp curry powder
  • 1 tsp honey
  • A pinch of sea salt


  1. Start the BBQ (No BBQ? You can also do cook this recipe in the oven at 400 F for 20-30 minutes).
  2. Measure oil, spices, ginger, garlic, lemon juice, salt and pepper into a large bowl and stir well.
  3. Wash cauliflower and cut or break into florets (the smaller the pieces, the quicker they will cook).
  4. Add cauliflower to the oil and spices and mix until the cauliflower is evenly coated.
  5. Spread cauliflower in a single layer on a grill sheet or tin foil.
  6. Cook cauliflower on the BBQ for ~30 minutes at medium heat, flipping halfway through, until tender and browned.
  7. While the cauliflower is cooking, prepare the curried yogurt dip.
  8. When cooked, garnish cauliflower with sliced almonds (optional), and serve with the curried yogurt dip. Bon App!

Cat looking at Dip

Cauli on plate

*Recipe adapted from bon appetite’s “Indian-Style Cauliflower


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