Prepare all ingredients for the cauliflower bomb. Put a large pot of water on the stove and bring this water to a boil. In the meantime, clean the cauliflower and remove a piece from the harder core. When the water is boiling, put the cauliflower in the pan and cook for 8 minutes. After 8 minutes, remove the cauliflower from the boiling water and let it drain in a colander.

In the meantime, mix the minced meat with the grated Grana Padano, garlic powder, smoked sea salt, curry powder and black pepper. Knead the minced meat well so that everything is mixed together.

Make a mat of the bacon. Take a piece of baking paper for this. Place on 5 slices of bacon vertically next to each other, in such a way that another slice of bacon fits in between. Then place 2 slices of bacon horizontally over the 5 slices of bacon. Fold the vertical bacon slices back over the horizontal bacon. Now place slices of bacon on the recess of the horizontal bacon. Place 2 slices of bacon on top again horizontally. Keep folding this until the bacon mat is ready.

Prepare the barbecue at 180 gr. C. with the indirect method.

Place the cauliflower in a skillet and coat it evenly with the seasoned minced meat. Take the baking paper on which the bacon mat is lying and place it over the minced meat-coated cauliflower. Remove the baking paper.

When the barbecue is up to temperature, put the cauliflower bomb in the barbecue. Close the lid of the barbecue and cook the cauliflower for 60 minutes.

Heat the barbecue sauce in a pan, bring the barbecue sauce to the boil. Spread the warm barbecue sauce over the cauliflower bomb with a pastry brush. Let this caramelize for another 10 minutes.

Remove the cauliflower bomb from the barbecue and serve it in the skillet. Cut nice points at the table.

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Have fun barbecue.