Nashville Hot Whole-Roasted Cauliflower

Big Green Egg

Recipe courtesy of Liz Burrell, Big Green Egg Culinary Center This recipe was inspired by Big Green Egg Nashville Hot Seasoning

PREP TIME

EGG TEMP

375°F/190°C

COOK TIME

SERVINGS

Ingredients

Main

1 head of cauliflower
2 tbsp. Big Green Egg Nashville Hot Seasoning
1 cup (240 ml) melted butter
1 tbsp. minced garlic (separated)
Extra virgin olive oil

Blue Cheese Dip

1 cup (240 ml) Duke’s Mayonnaise®
1 tbsp. red wine vinegar
1 cup (240 ml) blue cheese crumbles
1/2 teaspoons (2.5 ml) ground black pepper
1/2 tsp. kosher salt (or to taste)

Accessories

Big Green Egg Seasoning, Nashville Hot

Add flavor to any dish by sprinkling Big Green Egg Seasoning, Nashville Hot on any of your favorite ...

See Accessory

convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

See Accessory

Instructions

Main

Step 1

Set your EGG for indirect cooking with a convEGGtor at 375°F/190°C.

Step 2

Remove the short stem and leaves from the bottom of the cauliflower, leaving a hole inside the cauliflower. Coat the entire cauliflower with olive oil; turn it over and drizzle a little oil inside as well. Leave it upside down and sprinkle 1/2 tablespoons (8 ml). minced garlic inside of the cauliflower.

Step 3

Add the Big Green Egg Nashville Hot Seasoning and remaining 1/2 tablespoons (8 ml). minced garlic to the melted butter and mix until uniform. Drizzle some of the butter mix into the inside of the cauliflower, flip it over put into a drip pan and then coat the outside with the mixture (reserve about 1/4 cups (60 ml) of the sauce), making sure you keep the sauce well-mixed.

Step 4

Roast on the EGG for 30-40 minutes, checking with a skewer for tenderness. Occasionally spoon the remaining melted butter onto the cauliflower throughout the cook. Remove from the EGG once tender. Cut or pull apart and serve with blue cheese dip.

Blue Cheese Dip

Step 1

Mix all of the blue cheese dressing ingredients together until smooth. Set aside.

Instructions

Main

Set your EGG for indirect cooking with a convEGGtor at 375°F/190°C.
Remove the short stem and leaves from the bottom of the cauliflower, leaving a hole inside the cauliflower. Coat the entire cauliflower with olive oil; turn it over and drizzle a little oil inside as well. Leave it upside down and sprinkle 1/2 tablespoons (8 ml). minced garlic inside of the cauliflower.
Add the Big Green Egg Nashville Hot Seasoning and remaining 1/2 tablespoons (8 ml). minced garlic to the melted butter and mix until uniform. Drizzle some of the butter mix into the inside of the cauliflower, flip it over put into a drip pan and then coat the outside with the mixture (reserve about 1/4 cups (60 ml) of the sauce), making sure you keep the sauce well-mixed.
Roast on the EGG for 30-40 minutes, checking with a skewer for tenderness. Occasionally spoon the remaining melted butter onto the cauliflower throughout the cook. Remove from the EGG once tender. Cut or pull apart and serve with blue cheese dip.

Blue Cheese Dip

Mix all of the blue cheese dressing ingredients together until smooth. Set aside.

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