On this day I had a hearty meal to make for the family but wasn’t really in the mood for a hunk of meat (I’m trying to eat much less or not at all) so I decided it was time to make one of my favorites…dry rubbed and roast head of cauliflower.
I’ve made this smoked cauliflower meal before on the boat for holidays so I was confident I could get it seasoned and cooked well, fairly quickly. I think between dry rubbing the cauliflower head and getting the Big Green Egg up to a decent temperature between 350-375, it took about 20 minutes or so before I had food on the grill for an indirect cook. In this case, I used my own spice mix (not too much) and I did rub the top of the veggie with some olive oil so I could get some crusty goodness as it cooked. I also changed things up a bit, as I didn’t tent it with tin foil nor did I use a wet rub on it half-way through the cook.
Ummm, right off the Egg and allowed to cool a bit, then cut up into smaller pieces as it literally fell apart when I started to parse it. This is one of my favorite ways to use cauliflower…try it and see!
We’re cooking more veggie and vegan meals as we explore food and meal options….trying to keep two teenagers from ravaging the house in hunger.
Yes, we’re a travel website but we write about other things too….like cooking veggies!
Wanna read more great stories about cooking on the Big Green Egg? Check them out below or check out our Big Green Egg Category on the website:
Dry Rubbed and Roasted Head of Cauliflower On The Big Green Egg
Cooking With Authentic Chimichurri For The First Time On The Big Green Egg
Homemade Sausage Sliders On A Sailboat (Using The Big Green Egg)
Big Green Egg On A Sailboat: Pork Tenderloin With Maple Whiskey Glaze
Discover more from Live Free 2 Travel Slow
Subscribe to get the latest posts sent to your email.
