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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.

smoked


Preparation Time: 30 minutes / Cooking Time: 15 minutes / Serves 4-6


Ingredients

  • 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

Method

  1. Heat the charcoal for your BBQ.
  2. While the charcoal is heating, bring a large pot of water to the boil.
  3. Place the cauliflower into the pot and cook for 7-10 minutes.
  4. Remove the pot from the heat and run the cauliflower under cold water.
  5. Once the charcoal is hot, place the charcoal at the based of the BBQ.
  6. Drain the wood chips and place them on top of the hot charcoal.
  7. Quickly place the cauliflower into the BBQ and make sure the lid is on firmly.
  8. Leave the cauliflower to smoke for 10 minutes.
  9. While the cauliflower is smoking, mix together the yogurt, cucumber, mint, garlic, lemon juice and salt and pepper.
  10. Remove the cauliflower from the smoker and roughly cut the cauliflower into large pieces.
  11. Place the cauliflower into the yogurt mixture and mix well.
  12. Drizzle the red currants and honey on top of the cauliflower and serve immediately.

Notes

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.