This easy vegetarian-friendly snack, from cookbook author Rukmini Iyer’s “The Green Barbecue,” takes just 10 minutes on the grill
3½ ounces blue cheese, crumbledCut the cauliflower into medium florets, then put them into a large bowl with the olive oil, jerk seasoning, and sea salt flakes. Mix well to coat, then set aside.For the dip, stir the blue cheese, yogurt, and mayonnaise together with the freshly ground black pepper.
Once your barbecue is good and hot, grill the cauliflower for 4–5 minutes per side, until charred and cooked through.Scatter the florets with a little more salt as needed and serve hot with the dip on the side.by Rukmini Iyer, copyright © 2022. Published by Countryman Press, an imprint of W.W. Norton & Company.The freshest news from the food world every day