Whole Roasted Cauliflower
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