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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