Cookbook author and food stylist Rukmini Iyer’s new book, The green barbecue: vegan and vegetarian recipes for cooking outdoors and indoors† arrives this month, just in time for grilling season. Over the course of 75 recipes, Iyer amply demonstrates that outdoor cooking doesn’t have to be synonymous with meat—and that throwing a few slices of eggplant on the grill is just a starting point into the wide world of vegetable grilling. Iyer’s jerk cauliflower wings are a good encapsulation of her approach, which combines texture and flavor to make vegetables taste like their best selves. As Iyer writes, this is an “easy, delicious snack to have on hand with drinks,” and there’s absolutely no downside to doubling the amount of dip you make – remember, it’s really, really hard to go wrong. with a good dip.
Jerk Cauliflower Wings Recipe with Blue Cheese Dip Recipe
For 4 people as a snack
1 large cauliflower
2 tablespoons olive oil
1½ tablespoons jerk seasoning
1 teaspoon sea salt flakes
for the dip†
100 grams blue cheese, crumbled
100 grams of natural yogurt
30 grams mayonnaise
Freshly ground black pepper
Step 1: Cut the cauliflower into medium sized florets and place in a large bowl with the olive oil, roasted herbs and sea salt flakes. Mix well to coat and set aside.
Step 2: For the dip, stir the blue cheese, yogurt and mayonnaise together with the freshly ground black pepper.
Step 3: Once your grill is good and hot, grill the cauliflower for 4-5 minutes per side, until charred and cooked through.
Step 4: Sprinkle the florets with a little more salt if needed and serve warm with the dip on the side.
Reprinted with permission from The green barbecue: vegan and vegetarian recipes for cooking outdoors and indoors by Rukmini Iyer, copyright © 2022. Published by Countryman Press, an imprint of WW Norton & Company.
Photography by David Loftus, copyright © 2022.