- Cook Time: 30
- Total Time: 30
- Yield: 2-4 1x
- 1 cauliflower head, medium to large size
- 1 jar chutney, Sukhi’s Tamarind Chutney
- cilantro or parsley sprigs, to garnish
- sesame seeds, to garnish
- Break down the cauliflower carcass by first cutting in half, leave stem in tact. We’re looking for full stem and floret pieces to mimic the size of a spare rib. Try to make sure the pieces are big enough and strong enough to stay together during the saucing and grilling process. Eating with your hands is key with this dish and the final product we are looking for.
- In large bowl, add cauliflower ribs and with your clean bare hands scoop out chutney and apply generously like your applying a healthy amount of tanning oil to your bae. Coat all pieces thoroughly and grill on hot grill approximately 3 – 5 minutes each side. We’re looking for a good grill marks and slightly gold brown to burnt edges for rib sticky flavor.
- Remove from grill, platter and garnish with fresh cilantro or parsley. Encourage people to eat these with your fingers it adds the to the experience.
Most any other paste or chutney will work depending on the flavor your hunting down. For the spicy lovers try it with your favorite pepper jelly or straight Ninja Sriracha caramel and barbecue sauce.
Broccoli bones work well too. For that added color mix several kinds of colored cauliflower if available. Also work well with baby cauliflower heads.
This recipe is part of the Wicked Healthy BBQ Takeover that we are excited to team up on with Whole Foods Market … check out Part One of the series below!