Butter and wine grilled whole cauliflower
Grilled in a delicious mix of garlic butter and white wine, this whole roasted cauliflower is tangy, fragrant and has just the right touch of heat. Ready in 45 mins with hardly any active work, this makes for a great vegetarian meal.
Servings Prep Time
1 30mins
Cook Time Passive Time
15mins 5mins
Servings Prep Time
1 30mins
Cook Time Passive Time
15mins 5mins
Instructions
  1. Start by cleaning the cauliflower and trimming the stems and leaves. In a stock pot, mix the vegetable stock, white wine, bay leaf, half the thyme and a little salt.
  2. Place the whole cauliflower in the stock and bring it to a boil. Reduce flame and let it simmer for 10 mins. Turn off the flame and let it sit for 20-30 mins. (I go even high as an hour)
  3. Next, place the cauliflower into an oven proof dish, spoon some of the poaching liquid over it. Now pour the melted over the cauliflower and make sure it reaches everywhere. At this point I like to sprinkle the paprika, garam masala and black pepper over the cauliflower and give it a light rub.
  4. Sprinkle the remaining thyme over it, juice of half a lemon and put it into a preheated oven at 180C for 15 mins. While its grilling, don’t forget to baste the cauliflower at least twice with the poaching liquid. Remove, let it rest for 2 mins and cut. PS: you will know its done when a fork cuts easily into the cauliflower and the tp is a little charred. I serve it with a mint and basil gremolata.