A WHOLE CAULIFLOWER SPIT-ROASTED TO GOLDEN PERFECTION, SERVED WITH A SPICED YOGHURT

This recipe has been written for the Big Green Egg

Serves 4-6 people

• EGG set up: Direct rotisserie
• Recommended charcoal: Oak and Hickory
• EGG target temperature: 180C-200C
• Cooking time: 1 hour

Ingredients

FOR THE CAULIFLOWER

• 2 small cauliflowers, left whole
• 2 lemons
• 250g natural yoghurt
• 2 tsp res el hanout
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sea salt
• Fresh mint sprigs

FOR THE BASTING OIL

• 200ml oil
• 2 rsp ras el hanout
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sea salt
• 4 large rosemary sprigs

OVERVIEW

Spit-roasting isn’t just for meat. This whole cauliflower, cooked on the Rotisserie over direct heat, is regularly basted with a lightly spiced oil, brushed on with rosemary sprigs. The result is chunks of evenly cooked cauliflower with golden-brown edges, ready to be dipped in a North African-style spiced yoghurt.

SET UP YOUR EGG

Set up your EGG for direct rotisserie cooking, with the Rotisserie ring in place and the motor unit plugged in. Load and light the EGG for rotisserie cooking.

Once up to temperature, add your cauliflowers and lemons to the Rotisserie spit, keeping them all whole. To start, remove the top fork from the spit. Depending on how big the cauliflower is you may need to create a pilot hole. Place one whole cauliflower onto the spit, treading down until skewered onto the bottom fork. Add a lemon to the spit, then the second cauliflower, followed by the remaining lemon. Return the top fork to the spit and push it into the lemon. Make sure the ingredients are all in the centre of the spit so it can turn in the rotation grooves. Tighten the wing screws.

METHOD

First make the basting oil by combining all the ingredients. Set aside for later.

Place the veg-packed spit into the Rotisserie motor and switch on. Cook for around 40 minutes, until the cauliflowers are golden brown. Using your sprigs of rosemary as a brush, apply your basting oil to the veg every 10 minutes.

Meanwhile, make your yoghurt. In a bowl, add the yoghurt, sea salt and spices.

Finely chop the mint leaves and add them to. Mix well.

Once the cauliflowers are cooked, carefully remove them along with the lemons, and break into thick chunks. Cut the lemons into halves.

Present the cauliflower chunks and lemon halves on a plate with chopped mint leaves and serve the North African yoghurt in a bowl for dipping alongside.