Barbecue Lemon Cauliflower

Name: Barbecue Lemon Cauliflower
Prep time: 10 min
Cook time: 20 min
Yield: 4-6
Cuisine: Middle Eastern

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Sides

This barbecue lemon cauliflower is simple, smoky, and full of flavour. A go-to side we make again and again.

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

4-6

About this recipe

This barbecue lemon cauliflower is one of those recipes we keep coming back to. It’s simple, full of flavour, and something my husband and I created from scratch because we genuinely love barbecuing. We always try to put more than just meat on the grill, and this has become one of our favourites.

The dressing is nothing fancy—just garlic, lemon, olive oil, and oregano—but it works with everything. Once you try this barbecue lemon cauliflower, you’ll see how it transforms something simple into something really special. It’s bright, slightly smoky, and so good straight off the grill.

If you’re building out your barbecue table, my barbecue chicken wings are always a must—they’re juicy, flavour-packed, and made for sharing. And if you want something fresh on the side, my smoky eggplant salad is perfect—it’s light, bold, and a vegetarian dream. You can also check out my article Spice Up Your Next Barbecue: 15+ Middle Eastern Recipes You Must Try for more ideas to bring your whole table together.

Ingredients

1 large cauliflower, cut into medium–large florets
3 garlic cloves, crushed
2 lemons (approximately ⅓ cup lemon juice)
½ cup olive oil
1 tablespoon dried oregano
Salt, to season

Notes from Rouba

Cut the florets with a flat edge so they sit properly and cook evenly
Keep the florets medium to large—they shrink as they cook
Don’t skip the marinade step, even a short rest helps
Season well with salt—it really brings everything together
I always toss it back in the marinade at the end—it makes a big difference

Method

Step 1. Prepare the cauliflower and marinade

Wash and cut the cauliflower into medium–large florets, making sure to create a flat edge where possible so they sit well on the barbecue. In a bowl, combine the crushed garlic, lemon juice, olive oil, dried oregano, and salt. Pour the dressing over the cauliflower and mix well. If time allows, leave to marinate for at least 20–30 minutes.

Step 2. Barbecue or oven cook

Place the cauliflower flat-side down on the barbecue and cook for 15–20 minutes, turning occasionally until tender and lightly charred. If using the oven, spread the cauliflower on a tray and bake for 25–30 minutes, turning once halfway.

Step 3. Finish and serve

Once cooked, return the cauliflower to the bowl with the remaining marinade and toss well so it soaks everything up. This keeps it juicy and full of flavour.

A FEW THINGS YOU’LL WANT TO KNOW

Why do I need to cut a flat edge on the cauliflower?
It helps the cauliflower sit properly on the barbecue so it cooks evenly and gets that nice char instead of rolling around.

Can I cut the florets smaller?
I wouldn’t. Smaller pieces tend to fall apart and dry out. Keep them bigger—they shrink as they cook.

Do I really need to marinate it first?
Yes, even a short marinade helps the flavour soak in. It’s a simple step but worth it.

Why do you put it back in the marinade after cooking?
This is the best part. It soaks up all that leftover dressing and keeps the cauliflower juicy and full of flavour.

How much salt should I use?
It’s really personal. I don’t hold back, but start with a good pinch and adjust to your taste— cauliflower does need proper seasoning, especially on the barbecue.