This smoked cauliflower with tzatzki and red currants recipe is a beautiful addition to Christmas lunch. It is light, flavoursome and a beautiful dish to compliment a Christmas ham or turkey.
Preparation Time: 30 minutes / Cooking Time: 15 minutes / Serves 4-6
- 10-20g honey
- 150g natural yogurt
- 1 lebanese cucumber, grated
- 4g mint, finely chopped
- 1 garlic clove, diced
- 1 head of cauliflower (approximately 500g)
- 10g red currants taken of their stalks
- 20ml lemon juice
- salt and pepper
- A handful of hickory wood chips, soaked in water
- Heat the charcoal for your BBQ.
- While the charcoal is heating, bring a large pot of water to the boil.
- Place the cauliflower into the pot and cook for 7-10 minutes.
- Remove the pot from the heat and run the cauliflower under cold water.
- Once the charcoal is hot, place the charcoal at the based of the BBQ.
- Drain the wood chips and place them on top of the hot charcoal.
- Quickly place the cauliflower into the BBQ and make sure the lid is on firmly.
- Leave the cauliflower to smoke for 10 minutes.
- While the cauliflower is smoking, mix together the yogurt, cucumber, mint, garlic, lemon juice and salt and pepper.
- Remove the cauliflower from the smoker and roughly cut the cauliflower into large pieces.
- Place the cauliflower into the yogurt mixture and mix well.
- Drizzle the red currants and honey on top of the cauliflower and serve immediately.
Most of the preparation with this recipe relates to heating your BBQ, if you par-boil the cauliflower and mix together the remaining ingredients while you are waiting it makes this a low effort and time efficient recipe. You can use an oven to cook this, but you won’t get that nice smokiness.