Asian BBQ Sauce Roasted Cauliflower
If you’ve not yet done roasted cauliflower, directly on the back of the ConvEGGtor, then you need to try it, especially with my black sesame and truffle oil dressing. Once you’ve given that a go, try this recipe, it’s another winner.
The ConvEGGtor gives the cauliflower the caramelisation on its edges that makes it taste totally different. I’ve never been a fan of cauliflower, but these two recipes have changed that.
Cooking surfaces
BBQ Temperature
Ingredients
- 1 large cauliflower
- 1 tsp Tom Yum Paste
- 2 tbsp runny honey
- 2 tbsp ketchup
- 1 tbsp sweet red chilli sauce
- 1 tbsp soy sauce
- 1 tsp chopped ginger
- 1/2 tsp Maldon Salt
- 2-3 tbsp groundnut oil
- 1 red chilli, sliced to garnish
- Fresh coriander to garnish
- A handful of roasted peanuts or sesame seeds to garnish
Method
- Set up your Big Green Egg for an indirect cook with the ConvEGGtor (feet down) and your Egg at 200°C. Make sure you give your ConvEGGtor time to heat right up.
- Take off the green leaves of the cauliflower and slice vertically into 1 cm thick slices.
- Pop the cauliflower into a bowl, drizzle with oil and then toss to make sure it is fully coated.
- Now place the slices (and bits) onto your ConvEGGtor. You should hear a sizzle when the cauliflower is placed on the ConvEGGtor.
- Allow to cook for about 4-5 minutes. You want to see the edges just starting to brown.
- Flip the cauliflower over and cook for a further 4-5 minutes.
- While the cauliflower is cooking, pop all the other ingredients with the exception of the garnish, into a bowl and mix together.
- Now take your mostly cooked cauliflower from the Egg, pop it back into your bowl, and coat it with the BBQ sauce.
- Return the cauliflower to the grill for a further 5 minutes.
- Serve your cauliflower with a garnish of coriander, chilli and peanuts or sesame seeds.