Delicious side dishes and dips are essential for any memorable barbecue. Salads, slaws, and corn on the cob are standard sides, but it doesn’t take much to kick things up a notch.
Executive chef Liana Robberecht, who has worked at WinSport and the Calgary Petroleum Club, recommends grilling fruit such as peaches and pineapple. “Drizzle them with Chinook Honey and a little bit of chili flakes,” she says. “It’s the best.”
Robberecht’s Backyard BBQ recipe for roasted cauliflower hummus is even spicier, inspired by Mediterranean and Asian seasonings. Use it as a dip for vegetables, pita bread and crackers or as a stuffing for grilled zucchini.
ROASTED CAULIFOWER HUMMUS
1 large cauliflower
1/4 cup tahini
1 tablespoon plus 1/2 teaspoon True Lemon powder
2 tablespoons roasted garlic purée
1 tablespoon ginger purée
1 teaspoon cumin
1 tablespoon Sambal Oelek chili paste
1/2 teaspoon salt (or to taste)
1 cup olive oil
Preheat barbecue to 350-400 F.
Clean and remove leaves from cauliflower.
Cut cauliflower lengthwise into 4 pieces, keeping stem.
Place onto barbecue rack for approximately 20-25 minutes.
Keep watch over cauliflower—turn over pieces for even roasting.
Remove when nicely charred.
In a food processor, add cauliflower, blend until it begins to form “rice,” then start adding adding all other ingredients until smooth, adjust seasoning as needed.
• One large whole cauliflower with leaves removed equals about four cups.
• You can use lemon juice and zest instead of True Lemon powder, add to your taste.
• You can also adjust spice or garlic level.