Whole Roasted Cauliflower

Name: Whole Roasted Cauliflower
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8
Cuisine: VEGGIES
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

CategoryCharcoal, GasCuisineVEGGIESDifficultyBeginner

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

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.

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

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.

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