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Roast Cauliflower

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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 starred chefs, who uses the EGG in their restaurant started cooking this way, I just wish I could remember which one.
What's different about this recipe is that you'll cook your cauliflower directly on the ConvEGGtor. If you've cooked anything indirectly before, the underside of the ConvEGGtor will be perfectly clean, if not place the ConvEGGtor feet up to burn off any residue.
You have to give this one a try even if like me you're not a cauliflower fan. 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 steak and roast chicken and went every time for the cauliflower. He kept coming back for more.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 people
Course: Side Dish
Cuisine: British
Ingredients Equipment Method

Ingredients
  

Equipment

Grill Temperature

200C temp_icon

Surfaces

ConvEGGtor (feet-down)

Method
 

  1. Light your EGG and set it up with the ConvEGGtor inverted ie feet down and your EGG at 200°C
  2. Remove the outer leaves and then slice the cauliflower into 7mm thick slices, cutting from the top to the stem.
  3. Lightly oil the cauliflower and sprinkle with Maldon sea salt.
  4. Place the cauliflower onto the ConvEGGtor and cook for about 5 minutes.
  5. Once the cauliflower has slightly browned, turn it over and cook the other side.