Smoked Cauliflower
“The cauliflower is covered in a mix of beetroot powder, salt, extra virgin olive oil and lemon zest, pouring this into the underside so flavour gets to the inside parts.”
This recipe was created by Vegan Chef Day.
Prep time - 20 minutes
Cook time - 45 minutes
Difficulty - Difficult
Serves / makes - 2-4 portions
Ingredients
1 cauliflower (I used a small to medium sized cauli)
2 tablespoons beetroot powder
2 tablespoons extra virgin olive oil (or olive oil) plus more for the leaves
(1 tablespoon liquid smoke - if you are not using a smoker)
The zest of 1/2 a lemon plus a little more for finishing the dish
1 tablespoon capers
4-5 garlic cloves
10 stalks of dill
1 onion, sliced
Salt
1 small packet of rocket
Balsamic vinegar
Method
Pre-heat your oven to 200c/390f/GM6.
Cut the leaves off the cauliflower, discard the very outer leaves that are a bit battered and tough. Roughly chop the remaining leaves and set to one side.
Mix the beetroot powder with the 2 tablespoons oil, lemon zest, and a good dash of salt. Turn the cauliflower upside down and pour one quarter of the oil into the gaps.
Push the capers and garlic cloves into those gaps, you may have to push quite hard but they should go in. If the garlic cloves you are using are big cut them lengthwise in half and then insert them. Turn the cauliflower the right way up and cover with the remaining oil, using your hands (yes, this will get messy!) to rub it into every part of the cauliflower.
Put the cauliflower on a piece of foil, put any garlic cloves that wouldn't fit inside on the top along with the dill stalks. Put the onion slices around the cauliflower. Wrap the cauliflower up very well, we want to keep all the steam inside so it makes the cauliflower soft.
Put this into the oven for around 20-30 minutes, check if it is cooked on the inside by poking a fork into one of the stalks in the center, you want it to be soft but not falling apart.
Toss the cauliflower stalks in a good drizzle of oil and a good dash of salt, mix well and roast in the oven for around 15 minutes until the stalk is tender and the leaves are crispy. Cool once cooked.
If you are using a smoker add your chips (I used hickory chips), remove and discard the dill stalks from the cauliflower, add everything else (cauliflower, onions, garlic) to the smoking plate. Smoke the cauliflower for 10 - 15 minutes.
On your serving plate add a layer of rocket followed by the cauliflower leaves. Drizzle with balsamic vinegar. Add the cauliflower to the plate with the onions and garlic, dress with a grating of lemon zest.
Equipment
Small bowl or jug
Foil
Baking tray
Smoked Cauliflower
Ingredients
- 1 cauliflower (I used a small to medium sized cauli)
- 2 tablespoons beetroot powder
- 2 tablespoons extra virgin olive oil (or olive oil) plus more for the leaves
- (1 tablespoon liquid smoke - if you are not using a smoker)
- The zest of 1/2 a lemon plus a little more for finishing the dish
- 1 tablespoon capers
- 5 garlic cloves
- 10 stalks of dill
- 1 onion, sliced
- Salt
- 1 small packet of rocket
- Balsamic vinegar
Method
- Pre-heat your oven to 200c/390f/GM6.
- Cut the leaves off the cauliflower, discard the very outer leaves that are a bit battered and tough. Roughly chop the remaining leaves and set to one side.
- Mix the beetroot powder with the 2 tablespoons oil, lemon zest, and a good dash of salt. Turn the cauliflower upside down and pour one quarter of the oil into the gaps.
- Push the capers and garlic cloves into those gaps, you may have to push quite hard but they should go in. If the garlic cloves you are using are big cut them lengthwise in half and then insert them. Turn the cauliflower the right way up and cover with the remaining oil, using your hands (yes, this will get messy!) to rub it into every part of the cauliflower.
- Put the cauliflower on a piece of foil, put any garlic cloves that wouldn't fit inside on the top along with the dill stalks. Put the onion slices around the cauliflower. Wrap the cauliflower up very well, we want to keep all the steam inside so it makes the cauliflower soft.
- Put this into the oven for around 20-30 minutes, check if it is cooked on the inside by poking a fork into one of the stalks in the center, you want it to be soft but not falling apart.
- Toss the cauliflower stalks in a good drizzle of oil and a good dash of salt, mix well and roast in the oven for around 15 minutes until the stalk is tender and the leaves are crispy. Cool once cooked.
- If you are using a smoker add your chips (I used hickory chips), remove and discard the dill stalks from the cauliflower, add everything else (cauliflower, onions, garlic) to the smoking plate. Smoke the cauliflower for 10 - 15 minutes.
- On your serving plate add a layer of rocket followed by the cauliflower leaves. Drizzle with balsamic vinegar. Add the cauliflower to the plate with the onions and garlic, dress with a grating of lemon zest.
Notes:
Equipment
Small bowl or jug
Foil
Baking tray