Whole Roasted Cauliflower
Whole-roasted vegetables are absolutely fantastic when BBQ’d to perfection. This recipe uses our Flawless BBQ sauce, some simple seasoning, and a slow-roasting BBQ technique to make the head of cauliflower truly shine. Everyone will love to cut into it at the table.
Developed by Kimberley Steele, Co-Chef, Co-Owner – East Coast Bistro
PrintWhole Roasted Cauliflower
- Prep Time: 1 hours
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
Instructions
- Remove any outer leaves from cauliflower and trim off any soft or brown spots. Make sure to leave the core of the cauliflower intact.
- Season the underside of the cauliflower with salt, being mindful to sprinkle some salt up inside the florets. Place the cauliflower on a BBQ safe pan and rub all over with 1C of the sauce to marinate. Refrigerate and marinate for at least an hour and up to overnight
- Preheat your grill to 450⁰F, season the topside of the cauliflower with salt.
- Turn off one side of BBQ (or push coals to one side if using) to create a spot for indirect heat grilling. Place the pan of cauliflower on the side of the grill you have turned off.
- Close the lid and allow the temperature to come back up to 350⁰F-400⁰F and maintain this temperature by venting the grill every 5 minutes or so or propping a pair of BBQ tongs under the lid so it wont close tightly.
- After the first 20 minutes, open the lid completely and glaze the cauliflower by brushing about ½ cup of the remaining sauce. Close the lid once more and vent. Repeat basting with remaining sauce after another 10 minutes.
- The cauliflower is ready when a knife pierces easily and the sauce has gotten a nice, burnished caramelization.
Notes
You can substitute Crosby’s Fancy Molasses for our Blackstrap or Cooking Molasses.
Elizabeth
Always enjoy these recipes and I pass them on to my granddaughters since they are always looking delicious and easy recipes.
★★★★★