Whole roasted cauliflower, Middle Eastern-style on the Kamado barbecue

Spectacular and full of flavour, whole roasted cauliflower makes a true centrepiece—even on a barbecue table. Marinated with Middle Eastern spices then slow-cooked over indirect heat on the kamado, it develops meltingly tender flesh and a fragrant crust, for a vegetarian dish that rivals meat in every way.

Ingredients:

The key to this recipe is a generous marinade and gentle cooking that reaches right through to the centre of the cauliflower.

• 1 whole cauliflower, leaves removed
• 4 tablespoons of olive oil
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1 garlic clove, crushed
• The juice of half a lemon
• Salt, freshly ground pepper
• 2 cooked beetroots (for the purée)
• Crushed pistachios to finish

Preparation

Step 1: Prepare the marinade
Mix the olive oil, cumin, paprika, crushed garlic, lemon juice, salt and pepper.

Step 2: Brush the cauliflower
Coat the whole cauliflower generously with the marinade, including between the florets and at the base. Leave to rest for 30 minutes at room temperature.

Step 3: Prepare the beetroot purée
Blend the cooked beetroot with a drizzle of olive oil and a pinch of salt until you have a smooth, richly coloured purée.

Master indirect cooking on the kamado

A whole cauliflower needs gentle, even heat to cook through to the centre without burning on the outside. To make this recipe, you will need:

Step 1: Preheat for indirect cooking
Fit the heat deflector and preheat the kamado to 180–200°C.
See our guide to getting started with your Forest. 

Step 2: Roast the cauliflower
Place the cauliflower on the cast-iron grate, insert the thermometer probe into the centre, and roast for 45 minutes to 1 hour, basting with marinade halfway through.

Step 3: Finishing
When the centre is tender, raise the temperature slightly for a few minutes to brown and crisp the surface.

Serving and sides: an Eastern mezze spirit

Spread the beetroot purée over the bottom of a large serving dish, place the whole cauliflower in the centre, then generously sprinkle with crushed pistachios.

• Warm bread (see our cocotte bread recipe)
• Houmous or aubergine caviar
• Fattoush salad or tabbouleh
• Lemon yoghurt

Why roast a whole cauliflower on the kamado?

A whole roasted cauliflower shows that a vegetarian dish can be just as spectacular as a cut of meat. Slow, indirect kamado cooking delivers a melting texture and intensely aromatic flavours.

• Meltingly tender in the middle, crisp on the outside
• Spiced, aromatic flavours—without overdoing it
• Vegetarian recipe, easy to adapt as vegan

No more bland vegetables on the side. Make way for a generous roasted cauliflower that becomes the star of the meal.

Conclusion

Whole roasted cauliflower on the kamado is a recipe that is as simple as it is impressive. A fragrant marinade, a gentle, patient cook, and your table is treated to a vegetarian dish worthy of a generous meal shared together.