Roasted Cauliflower with Harissa | By Rookpluim

4 persons | Kamado | Vegetarian | Main dish

Prep time

• Light a medium amount of charcoal and preheat your YAKINIKU® Kamado to 200 °C. For this recipe, use indirect heat. Insert the heat deflectors into your Kamado.

Cauliflower Marinade

• Mix all the marinade ingredients together. Add more harissa if you prefer it spicier.

• Cut or break off the green leaves from the cauliflower.

• Place the cauliflower in a cast iron pan and pour half of the marinade over it.

• Use a sauce mop to evenly spread the marinade over the cauliflower.

Hummus

• Place all ingredients in a blender and blend until smooth. Add an ice cube if needed to make the hummus creamier.

• Serve on a plate and finish with a drizzle of olive oil and a sprinkle of paprika powder.

Yogurt-Sriracha Sauce

• Mix all the ingredients together and season with salt and pepper to taste.

Flatbread

• Finely chop some rosemary to taste.

• Mix all the ingredients together and knead briefly until it forms a smooth dough.

• Shape small balls and let them rest until you are ready to bake them. Cover with a cloth to prevent drying out.

Cook time

Cauliflower

• Cook the whole cauliflower for 8 minutes in a large pot of lightly salted water.

• Place the cast iron pan with the cauliflower on the Kamado. Close the lid and cook for at least 60 minutes in total.

• Check doneness occasionally by inserting a skewer; the cauliflower should be completely soft inside.

• During the last 10 minutes, brush the cauliflower with the remaining marinade.

Flatbread

• Change the Kamado setup. Remove the heat deflectors and place the cast iron grid.

• Flatten the dough balls by hand or with a rolling pin. Use a little flour if needed to prevent sticking.

• Drizzle the flatbreads with olive oil.

• Grill the flatbreads on the cast iron grid on both sides until nicely cooked.

Finishing touch

• Serve the cauliflower directly in the cast iron pan, surround it with drained black beans, and top with pickled vegetables.

• Spoon some yogurt-sriracha sauce over the cauliflower and sprinkle with capers and pomegranate seeds.

• Serve the hummus, flatbread, green salsa, and the remaining sauce as side dishes.

Print/download