Harissa Baked Cauliflower | Vegetable Recipes | Big Green Egg

Harissa Baked Cauliflower

By Big Green Egg

With minimal effort, and very few ingredients, you can turn the humble cauliflower into a punchy centrepiece.

  • SPICY
  • VEGETARIAN

OVERVIEW

The EGG transforms raw cauliflower into golden, caramelized deliciousness. It's lovely just as it is but combine it with a little harissa and a sprinkling of nuts and it becomes a show-stopping addition to a Middle Eastern feast.

SETTING UP YOUR EGG

The target temperature your EGG is 140˚C. Set up for indirect cooking.

GETTING STARTED

Remove the outer leaves from your cauliflower.

Place the cauliflower into a Drip Pan and baste generously with harissa. Add to the EGG and close the lid.

harrisa-baked-cauliflower

WHILE THE CAULIFLOWER BAKES

Chop the walnuts and pine nuts, but not too finely.

Mix with thyme and season with Maldon Sea Salt to taste.

After an hour, brush the cauliflower with agave syrup gently and return to the EGG.

After 2½ hours, the cauliflower should be cooked through. Remove from the EGG and carve into steaks. Serve scattered with the nut crumble and some salad leaves.

Eight ways to cook. Endless possibilities.

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Roast

A roast with the most

Convection cooking, with charcoal. As heat is deflected around your EGG you can roast at a stable, even temperature. Think roast chicken or pork belly; crisp skin, crackling and deliciously moist meat. Perfect for vegetables and whole fish too.

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Rotisserie

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The Big Green Egg Rotisserie opens up an eighth cooking mode, allowing you to spit-roast your ingredients over the coals. With the right accessories in place, you can do this using either direct or indirect heat and cook your starters, sides or sauces underneath the spit, absorbing the drip of delicious juices.

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Low & Slow

Take it slow

Turn the temperature down, pour a drink, and let the EGG do the hard work for you. Slow Cooking is an indirect cooking mode that allows you to break down fats to create tender lamb, succulent pulled pork, brisket, ribs and so much more.

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Bake

A baker’s oven

With the EGG's ConvEGGtor in place, and the addition of a Baking Stone, you can match the results achieved in a wood-fired oven. This means perfectly crisp pizza bases, crusty sourdough loaves, or even a flaky-based tarte tatin.

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Grill

On the grid

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Smoke

Holy smoke

Bring the temperature down, add a few woodchips to your charcoal, and watch as the smoke circulates around the dome of your EGG, adding delicate flavour to a whole host of barbecue favourites, from whole hot-smoked sides of salmon to a punchy baba ghanoush.

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Pan Cooking

Panning for gold

Enhance your favourite chilli or stew, add depth to your weekend eggs and make gravies and paella to remember by cooking them over fire on your EGG. Keep the Dome closed and lock the flavour in.

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Dirty Cooking Big Green Egg | MiniMax | Lumpwood Charocal

Dirty Cooking

Down and dirty

Our charcoal is so good, you can cook straight on top of it. Forget cooking surfaces – simply add whole vegetables, or even steak, directly onto the smouldering embers.

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