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Roasted Cauliflower with Truffle, Soy and Black Sesame Dressing
Roast cauliflower cooked directly on the ConvEGGtor is one of the best vegetable dishes I’ve tasted on the Big Green Egg. This technique of cooking on the Egg was initially from one of the Michelin starred chefs in the UK. It’s a recipe I have demo’d many times and one that has wowed people over and over again.
This is a twist on the original recipe that really takes it to another level, adding a truffle, sesame and soy dressing. The dressing really enhances the roast cauliflower and toasted sesame seeds add both flavour and texture to the dish.
Cauliflower is a much maligned vegetable but it has many health benefits and if you roast it, it transforms this bland veggie into something quite delicious.
Try this and amaze your guests with the flavour that can be achieved on the Big Green Egg.
Serve it with some asian dishes, I particularly like it with pork belly skewers.
Cooking surfaces
BBQ Temperature
INGREDIENTS
Roast Cauliflower
- 1 whole cauliflower
- Olive oil – for drizzling
- Maldon Salt
Truffle and Sesame Dressing
- 1 clove of garlic, sliced
- 1.5 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tbsp truffle infused olive oil
- 1 tsp sugar
- 1 tsp sesame oil
- Ground black pepper
- Toasted black sesame seeds
Method
- Set your Egg to 200°C for an indirect cook with the ConvEGGtor feet down over the charcoal.
- Mix all the ingredients of the dressing together with the exception of the sesame seeds.
- Heat a frying pan and toast the sesame seeds for about 2-3 minutes. Set aside to cool.
- After 15 minutes remove the garlic slices from the dressing.
- Slice your cauliflower into about 7mm slices from top to root.
- Drizzle the cauliflower with oil and apply a little Maldon salt.
- Cook the cauliflower directly on the ConvEGGtor for about 5 minutes each side, until is starts to brown.
- Once the cauliflower is cooked, serve and drizzle with dressing.
- Sprinkle over the toasted sesame seeds and serve.