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.

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.

Roast

A roast with the most

The EGG’s impressive temperature control mean you can roast at a stable, even temperature. Think roast chicken with perfectly crispy skin, or pork belly with snappy crackling and deliciously moist meat. Perfect for vegetables and whole fish too.

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Rotisserie

Join the revolution

The Big Green Egg Rotisserie allows 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. Cook your starters, sides or sauces underneath the spit to absorb 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. Cooking low & slow forces the most flavoursome ingredients to surrender into melting tenderness, resulting in succulent pulled pork or brisket, a rich beef cheek ragú or silky ratatouille

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Bake

A baker’s oven

With the ConvEGGtor in place, and often with the addition of a Baking Stone, an EGG can match the results achieved in a wood-fired oven. This means perfectly crisp pizza bases, crusty sourdough loaves, or the stickiest of sticky toffee puddings.

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Grill

On the grid

Even in its classic barbecue form, the EGG is a cut above. With the ability to crank up the heat, and a range of cooking surfaces and charcoals to choose from, you can ensure that your steaks, fish and vegetables achieve restaurant-level results.

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Smoke

Holy smoke

Add a few woodchips or woodchunls to your charcoal and watch as the smoke circulates around the Dome of your EGG, adding an extra depth of flavour to everything from hot-smoked sides of salmon to baba ghanoush.

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Pan Cook

Panning for gold

With its ability to generate intense flames or slow heat, impart smokiness and lock in the flavour of high-quality ingredients, an EGG’s takes pan-cooked dishes to the next level. Elevate everything from a curry to a cassoulet, from a shakshuka to a full English breakfast.

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Dirty Cook

Down and dirty

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

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Not for you?

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