Barbecue Cauliflower

Ingredients

• 1 Head of Cauliflower
• ¼ cup of The Good Oil
• 2-3 tablespoons smoked paprika
• 1 tablespoon fine garlic granules
• 1 tablespoon brown sugar
• 1 tablespoon fine sea salt
• 1 tsp ground cracked pepper

Method

1. Light your barbecue, temp to have it running at around 200C
2. Remove the outer leaves of the cauliflower and cut off any excess stem
3. Boil a pot of water that will fit the whole cauli, just a few centimetres of water in the bottom will be fine, rather than covering the entire head. Place the cauliflower directly into the boiling water and put the lid on. Set a timer for 5 minutes. It needs just enough time to soften the stem and lightly steam the florets.
4. Drain the water carefully remove the cauli and place on a baking tray
5. Drizzle oil over the cauliflower making sure it is well covered, this helps bind the seasoning
6. Mix the dry ingredients and sprinkle the rub all over the cauliflower getting it evenly seasoned all over
7. Place the cauliflower into a hot BBQ using the indirect cooking method (exposed to heat but not direct flames)
8. Cook for 30 minutes, spritzing and rotating as needed until it gets a nice smokey colour and just a little char. Test for texture by pushing a sharp knife into it. Cauliflower should be easy enough to slice but still firm enough to hold shape
9. Remove carefully from the grill once finished and slice into quarters and pieces. Serve with a drizzle of Under the Hood Barbecue Sauce alongside a nice salad and your favourite meat dishes.

Recipe courtesy of Crossed Grain Logo accredited Under the Hood.