String green beans with creamy cauliflower


olive oil
large handful of string beans
1 head cauliflower, quartered
1 whole garlic bulb, halved horizontally
2 cups pouring cream


Large cast-iron frying pan

Feeds 5


Heat your barbecue for about 15 minutes with the lid down to get it nice and hot. 

Place a cast-iron frying pan on the barbecue plate – you want a pan with a lip so the cream doesn’t run off into never-never land. Drizzle with olive oil and salt, then add the cauliflower and garlic and leave for about 15 minutes or until the florets get a nice crispy brown colour on them. I just hung the beans over the barbecue to cook a little and take on a nice smoky flavour.

Turn the cauliflower over, drape the beans over the top and pour the cream all over. Season with salt and let it cook for another 10 minutes or until the cauliflower is nice and soft, but the florets are crispy and golden.

Serve right away with the brick chicken and my cheesy capsicum. BOOM…