Full Recipe
Author
Food Network Kitchen | 2020-02-05
Description
We love a whole oven-roasted cauliflower. It is creamy and tender on the inside and golden and caramelized on the outside. The possibilities are endless — puree it into a rich soup, chop it up for a delicious pasta dish or serve as is, so everyone gets a wedge. Is it possible to get the same results on a campfire or charcoal grill, we wondered? Dropping it into the coals on its own would only result in a burnt exterior. So we wrapped ours in a salt dough that seals once it hits the coals, allowing the cauliflower to steam until tender while also roasting from the direct heat of the coals. The result is a super-flavorful, cauliflower that pairs perfectly with the smoky romesco served with it.
