Triple-cooked cauliflower and sticky mushroom skewers: Marc Summers’ grilled veggie centrepieces – recipes

Two transformative ways with vegetables: a roast cauli centrepiece with peanut tahini and a spicy salsa macha, and sticky-sweet, umami-heavy oyster mushroom skewers

Sometimes (or often) you need to push a bit of life into the humble vegetable. We’ve all had cauliflower cooked to mush, but the cauli just needs to be treated with the respect it deserves. Here, we blanch, marinate, roast and then grill it until it gets a dark, charred top, while the Mexican salsa macha provides a smoky, chilli heat. Then, arguably, our most popular dish, which might convert even mushroom haters. There is nothing not to like: great texture, full of umami, sticky, sweet, and often compared to meat.