A Caulishoot is a mini cauliflower that can be eaten stem and all. Invented by locally-based company Barfoots, the Caulishoot is similar to purple sprouting in size and ideal for those who love cauliflower but don’t want to be a whole one.  They are quicker and easier to prepare, and taste and look fantastic.  This recipe is made for the BBQ, although you can also grill them in the oven.

Serves 4 as side veg.


For the Dipping Sauce:

  • 1 tbsp olive oil
  • 1/2 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ tsp chilli flakes
  • 250g cherry tomatoes, halved
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tbsp red wine vinegar

For the Skewers

  • 250g CauliShoots
  • 225g halloumi, cut into cubes
  • 2 red onions, sliced into chunks
  • Wooden skewers, soaked in water
  • 1 tbsp olive oil
  • Juice of ½ lemon
  • Small handful of parsley, finely chopped
  • Salt and pepper, to taste


  1. To make the dipping sauce: Heat the olive oil in a frying pan. Add the onion, garlic and chilli flakes. Cook for 10 minutes until softened.
  2. Add the cherry tomatoes, spices, and red wine vinegar, and cook for 15-20 mins, until the tomatoes have broken down. Add a couple of tablespoons of water if needed.
  3. To make the skewers: Put a large pot of water on to boil. Once boiling, briefly cook the CauliShoots for 2 minutes. Drain and rinse in cold water.
  4. Thread the whole CauliShoots, halloumi and red onion onto the wooden skewers.
  5. In a small bowl mix together the olive oil, lemon juice, parsley and seasoning.
  6. Brush the skewers with the lemon herb oil and place onto the BBQ. Cook turning regularly until soft and a little charred.
  7. Serve alongside the spiced tomato sauce for dipping.