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

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