When I was putting together the recipes and sections for the new Supper Club Social magazine, I realized that they were all focused around meats. When people think of BBQ and grilling, they tend to gravitate towards meats, burgers, hot dogs, tri-tip, etc. I obviously do that too. But I wanted to change it up!
I thought it would be fun to step outside of my comfort zone and create some grille veggie dishes. It was easy to take a kebab recipe (page 34) and separate the veggies and meat, giving carnivores and plant eaters an option with only one recipe. But that was just modifying a recipe that was meant for meat.
When I cook vegetarian dishes, I tend to just modify meat based recipes rather than create a dish all on its own. When putting together the summer issue, I wanted to highlight the fact that veggies can be the star of a dish, even when hosting a cook out (you can see all the veggie based recipes here).
Cauliflower has become my go-to vegetable when I cook vegetarian. It starts out so plain and basic, that you can manipulate it any way you want. When grilling cauliflower, you just need some olive oil and a good mixture of seasoning.