Whole Roasted Cauliflower

Category, CuisineDifficultyBeginner
Yields8 Servings
Prep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins
 1 cauliflower head, whole
 80 g butter, softened
 2 garlic cloves, crushed
 1 tsp salt
 ½ tsp freshly ground pepper
 40 g parmesan, finely grated
 2 sprigs of rosemary, leaves finely chopped
 6 sprigs of thyme, leaves only
 2 tbsp dukkah
1

Prepare the barbecue for indirect cooking over medium heat (190° to 230°C). If using a Weber® Q barbecue, set up your barbecue with a convection tray and a trivet.

2

Wash the cauliflower. Remove any unwanted leaves and, if needed, cut the base of the stalk to create a flat surface.

3

In a bowl mix together the butter, crushed garlic, salt, pepper, Parmesan, rosemary, and thyme. Spread the butter mixture over the cauliflower. Sprinkle the dukkah evenly over the cauliflower.

4

Roast the cauliflower over indirect medium heat, with the lid closed, for 1 to 1½ hours. If the cauliflower starts to darken, cover with aluminium foil until cooked through to your liking.

Ingredients

 1 cauliflower head, whole
 80 g butter, softened
 2 garlic cloves, crushed
 1 tsp salt
 ½ tsp freshly ground pepper
 40 g parmesan, finely grated
 2 sprigs of rosemary, leaves finely chopped
 6 sprigs of thyme, leaves only
 2 tbsp dukkah

Directions

1

Prepare the barbecue for indirect cooking over medium heat (190° to 230°C). If using a Weber® Q barbecue, set up your barbecue with a convection tray and a trivet.

2

Wash the cauliflower. Remove any unwanted leaves and, if needed, cut the base of the stalk to create a flat surface.

3

In a bowl mix together the butter, crushed garlic, salt, pepper, Parmesan, rosemary, and thyme. Spread the butter mixture over the cauliflower. Sprinkle the dukkah evenly over the cauliflower.

4

Roast the cauliflower over indirect medium heat, with the lid closed, for 1 to 1½ hours. If the cauliflower starts to darken, cover with aluminium foil until cooked through to your liking.

Whole Roasted Cauliflower
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