BBQ cauliflower curry

• Cauliflower
• 150 g tablespoon of greek yogurt
• 150 gram tablespoon of cottage cheese
• 1 tablespoon vadouvan
• 1 tablespoon of marsala
• 1 tablespoon cumin
• 2 tablespoons olive oil
• 1 Rock Chives
• 1 Motti Cress
• 1 Kyona Mustard Cress
• 1 Ghoa Cress
• powder of Kaffir Lime Leaves
• salt
• ground pepper

• Mix the yogurt, cottage cheese, vadouvan, marsala, cumin, sliced Rock Chives, 2 tablespoons olive oil, salt and pepper with a whisk.
• Use half of the mixture to coat the cauliflower and use the other half as a sauce later.
• Bake the cauliflower for 45 minutes at 180°C on the Big Green Egg (depending on the size of the cauliflower).
• Place the cauliflower on a plate, spoon the sauce over it, cut the rest of the cresses and mix like a cress salad and place it on the cauliflower.

Recipe: Leonard Elenbaas (BBQ Pitmaster Community) and Eric Miete