I’ve never really been a fan of cauliflower, until now. Previously cauliflower had never captured my imagination, no matter what form, including califlower cheese.
I was introduced to this really simple method of cooking cauliflower at the Big Green Egg HQ while doing some filming. One of the Michelin stared chefs who uses the EGG in their restaurant started cooking this way, I just wish I could remember which one.
You have to give this one a try even if like me you’re not a cauliflower fan.
What’s different about this recipe is that you’ll cook your cauliflower directly on the plate setter. If you’ve cooked anything indirectly before, the underside of the pate setter will be perfectly clean, if not place the plate setter feet up to burn off any residue.
- 1 cauliflower
- Oil for drizzling, this can be either British rape seed oil or an olive oil
- Maldon salt
- Light your EGG and set it up with the plate setter, feet down and your EGG at 200C
- Slice the cauliflower into 7mm thick slices, cutting from the top to the stem.
- Lightly oil the cauliflower and sprinkle with Maldon sea salt.
- Place the cauliflower onto the plate setter and cook for about 5 minutes.
- Once the cauliflower has slightly browned, turn it over and cook the other side.
The cauliflower sweetens and softens as it cooks. There should still be a slight crunch or bite to it though.
I’ve demonstrated this recipe on many occasions and it always surprises people. I had a butcher at one demo who ignored all the pulled pork, dirty steaks and roast chicken and went every time for the cauliflower. He kept coming back for more.