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YES THIS IS BBQ (just not as you know it)

Beautiful colourful veggies get griddled and mix it up with some seriously hot sauces in this totally 2018 vegan take on the barbecue

Tip! For smokey flavour, add a wood chunk to the coolest part of your c harcoal fire before you grill the ribs. Or place the wood chips in a smoker box on your gas grill.

CAULIFLOWER RIBS

Serves 4 to 6

Cauliflower florets get the barbecue sticky fingers treatment here. Look for a head of cauliflower that’s not too tightly packed. You want to be able to break it down into larger individual florets with the stems on there. The middle of the cauliflower is sweet, tender, and perfect for this preparation.

If the cauliflower has some leaves attached, leave them on. They get nice and crisp on the grill. Korean barbecue is the flavour profile of the sauce that’s slathered all over these sticky cauliflower ribs. Eat with your hands and keep the napkins nearby!

1 head cauliflower

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Escape with our healthy holiday issue! Inside, you’ll find our ultimate guide to mindful travel, with tips on how to make this holiday your best one yet, plus a piece on the joys of staycations for those of you not venturing abroad. Comedian Amy Schumer dishes on outdated beauty ideals, and we investigate the vacation health issues you haven’t heard of, but should have. Plus, your holiday hair guide (goodbye frizz), vegan picnics and BBQ to keep you eating happy all summer, and why recovery is the new fitness trend. Find all this and more in the brand new issue of Healthy!

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