CAULIFLOWER RIBS

SERVES 4 TO 6

Cauliflower florets get the BBQ–sticky fingers treatment here. Look for a head of cauliflower that’s not too tightly packed. You want to be able to break the whole thing down into larger individual florets with some stem on there. The middle of the cauliflower is sweet, tender, and perfect for this preparation. If the cauliflower has some leaves attached to it, leave them on. They get nice and crisp on the grill. Hope you like Korean barbecue: That’s the flavor profile of the sauce that’s slathered all over these sticky cauliflower ribs. Or check out the Options for other flavor variations. Eat these with your hands and keep the Wet-Naps nearby! —DEREK

1 head (1 to 2 pounds) cauliflower

1 jar (12 ounces) hot pepper jelly (see Pro Tip)

¼ cup Ninja Tamari Glaze (here)

½ teaspoon sea salt

1 tablespoon sesame seeds, preferably a black and white combo, for garnish

¼ cup fresh cilantro or parsley leaves, for garnish

Light a grill to medium-high heat, about 375ºF. For charcoal or wood, pile the coals to one side of the grill. For gas, heat only one side of the burners, and leave the other side off.

Begin breaking down the cauliflower carcass by holding the head upside down by the large center stem. Remove the florets from the center stem, leaving a long stem intact on each cauliflower floret. The stems should be reminiscent of ribs that you will hold as you gnaw the cauliflower from the stem. Try to make sure the rib pieces are thick enough and strong enough to stand up to saucing, grilling, and being eaten by hand when cooked.

Whisk together the pepper jelly and tamari glaze in a large mixing bowl. This is your sticky, sweet, spicy BBQ sauce. Wash your hands, add the cauliflower ribs to the bowl, and rub the sauce over the ribs like you’re applying a generous amount of tanning oil to your bae. Coat all pieces thoroughly.

Scrape the grill clean, then place the cauliflower ribs on the hot grate. Grill for about 5 minutes per side. You’re looking for good grill marks and a golden brown color with some burnt edges on the rib pieces. You also want the cauliflower to be cooked through yet still have some crunchability. If the ribs char before they’re cooked through, move them to the unheated side of the grill, put down the lid, and cook gently until they are tender yet crunchy. If you have any leftover sauce, brush it over the ribs throughout the grilling.

Remove the ribs to a platter and shower with the salt, sesame seeds, and herbs. Eat with your hands.

Pro Tip

Our favorite pepper jellies are from Rose City Pepperheads in Portland, Oregon. Their Double Dare is wicked hot. If you’re a glutton for punishment, try the Sneaky Ghost.

OPTIONS

You can swap out the pepper jelly for mango chutney or tamarind chutney. Or try a mixture of 1½ cups barbecue sauce and ¼ cup Mango Sriracha Caramel (here).

For smoke flavor, add a wood chunk or a handful of wood chips to the coolest part of your charcoal fire before you grill the ribs. Or put the wood chips in a smoker box on your gas grill.