Barbecue-roasted Cauliflower and Kale with Bulgur Salad

We have been keeping our eyes pointed to the forest floor for the past week, looking for signs of ramps. Over the weekend, we noticed the ramp shoots poking out of the ground, so we will be scouring the edges of our secret forest, foraging for ramps for the next week or 2.  Wish us luck!! We promise to spend the weekend creating some delicious sauce recipes to compliment simple grilled dishes for next weeks blog.

In the meantime, here is our final grilled cauliflower recipe. It is perfect for families , since it is ideal as a main course for vegetarians, or as a healthy side dish to accompany grilled chicken.

Barbecue-roasted Cauliflower and Kale with Bulgur Salad

1 ½  cups water

pinch of salt and freshly ground black pepper

¾ cup coarse wheat bulgur

4 tbsp olive oil

4 tbsp fresh lime juice

½ cup fresh parsley, finely chopped

1 tbsp fresh mint, finely chopped

4 cups kale leaves, massage, trim spine and chop

1 tbsp red curry paste

1 small head cauliflower, cut into small florets

½ cup red onion, chopped

Bring water, salt and black pepper to a boil and add bulgur. Stir, reduce heat to low and cover. Simmer for 15 minutes, until bulgur is tender. Transfer to a bowl and fluff with a fork.  Cool.

Combine 2 tbsp of the olive oil and 2 tbsp of the fresh lime juice.  Add to the cooled bulgur with the chopped parsley and mint. Toss, cover and refrigerate.

Meanwhile, preheat barbecue on HIGH for 5 minutes and reduce to medium.  Turn off  the middle burner. In a large bowl, toss cauliflower florets and chopped red onion with 1 tbsp olive oil and red curry paste.  Spread on a grill tray and place on the barbecue over the unlit middle burner and grill indirectly for 25-30 minutes, until cauliflower is tender and golden brown.

  Meanwhile, toss chopped kale with 1 tbsp olive oil and ½ tsp each of salt and ground black pepper.  Spread out evenly on another grill pan and place on  the upper rack of the barbecue and grill along with the cauliflower for 15 minutes, until the kale is starting to brown and become crispy.

Combine roasted kale and cauliflower in a large bowl and toss with remaining 2 tbsp of fresh lime juice. Season to taste with salt and freshly ground black pepper.

To serve: Spread bulgur salad on a large serving platter and pile high with the roasted cauliflower and kale.