The Best Vegan BBQ – Whole Roasted Cauliflower
Whole Roasted Cauliflower
If you have a BBQ grill at home, it is time to experiment with your favorite plant-based recipes. For this recipe, we are turning a plain cauliflower into a whole roasted cauliflower rotisserie. You don’t have to just roast chicken on a spit anymore (yes, really, that is what it’s called), you can still get all that smokey, juicy, and herby flavors we all love in a BBQ. When cauliflower is cooked with the right cooking method, it can absorb so much different flavors and create this beautiful buttery texture.
Related Post: 40+ Best Thanksgiving Recipes 2022
Pro Tips:
- Evenly brush over the cauliflower while roasting every 5-mins until golden brown.
- Toasting the fennel and cumin seeds in a pan will enhance the flavors prior to mixing all the spices together.
- If you don’t have a BBQ grill, you can use an oven instead.
Other Recipes to pair with this recipe:
- Vegan Ribs + BBQ Sauce – There are so many recipes you can create with tofu! Especially turning it into “ribs”, so you can get your full BBQ experience.
- Vegan BBQ – Grilled Salted Oatmeal Chocolate Chip Cookies – What is dinner without dessert? You can make all your favorite plant-based recipes in the same place.
- Vegan BBQ Recipes – Grilled Pizza & Pimento Pizza – This sweet pizza on a grill is the perfect complimentary appetizer to pair with the kick of spices used in this recipe.
Related Post: Smoked Cauliflower Recipe
the best vegan bbq
Vegan BBQ Recipes - Rotisserie Cauliflower
Prep time
Cook time
Total time
BBQ grills are not just made for grilling meat, but grilling vegetables! There are so many great ways you can cook with plant-based ingredients and cauliflower is no stranger to the BBQ grill. In under 35-mins, I will show you how you can transform a simple cauliflower into a juicy, buttery rotisserie fiesta.
Author: The Edgy Veg
Recipe type: Lunch
Cuisine: American
Ingredients
- 1 large cauliflower head, leaves and most of the stem removed but keeping the head intact
- 10 cups vegetable stock
- 3 tbsp dried turmeric
- ½ tsp fennel seeds
- ½ tsp cumin seeds
- ¼ tsp onion powder
- 1 tsp paprika
- ¾ cup dairy-free butter ormargarine
- 2 garlic cloves, smashed
- ¼ cup maple syrupor agave
- black pepper, to taste
- ¼ tsp salt, unless the butter is salted
- 3 tbsp olive oil
- 1 tbspred wine vinegar
- 1 garlic clove, grated
- pinch chili flakes
- 1 cup arugula
- 1 cup herbs, such as parsley,basil, dill, and cilantro,chopped
- ¼ cup mixed toasted nuts/seeds, such as pistachios, almonds, walnuts,sunflower seeds, chopped
- sea salt, to taste
Instructions
- Fix your barbecue with your rotisserie kit, and pre-heat your grill or barbecue to medium heat 375F.
- In a small pan, toast fennel and cumin seeds for a minute over low-medium heat. Remove from heat and crush with a mortar and pestle.
- Reduce heat to low, add crushed seeds and butter and melt. Add 2 smashed garlic cloves, and cook for about 5 minutes, infusing the butter. Remove from heat. Whisk in onion powder, paprika, maple syrup, black pepper, and salt, and set aside.
- Bring vegetable broth to a boil in a large pot, add turmeric, and add the cauliflower head. Boil for 2-3 mins, and remove from the pot. Allow it to drain and cool slightly in a colander.
- Place one holding fork on the spit rod tines and slowly and carefully insert the stem end of the cauliflower head. Place another holding fork on rod and carefully and slowly insert through the other side of the cauliflower. Adjust the forks and tighten screws, testing the balance. Fine-tune as necessary. Attach spit over grill. Turn on motor. Close lid.
- Rotisserie the cauliflower, basting with the garlic butter every 5 mins or so for 15-20 mins, or when tender and golden brown.
- Meanwhile, in a medium-large bowl, whisk together olive oil, vinegar, garlic, and chili flakes. Add arugula, herbs of choice, nuts/seeds, and whisk to combine. Taste and season with salt.
- Carefully remove heads of cauliflower from rod tines. To serve, arrange the arugula on a large plate, serving dish or tray. Top with whole cauliflower, or cut in half or quarters. Sprinkle with the herb salad.
Notes
Nutrition Information
Serving size: 4
INGREDIENTS:
- 1 large cauliflower head, leaves, and most of the stem removed but keeping the head intact
- 10 cups vegetable stock
- 3 tbsp dried turmeric
- 1/2 tsp fennel seeds
- 1/2 tsp cumin seeds
- 1/4 tsp onion powder
- 1 tsp paprika
- 3/4 cup dairy-free butter or margarine
- 2 garlic cloves, smashed
- 1/4 cup maple syrup or agave
- black pepper, to taste
- 1/4 tsp salt, unless the butter is salted
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 garlic clove, grated
- pinch chili flakes
- 1 cup arugula
- 1 cup herbs, such as parsley, basil, dill, and cilantro, chopped
- 1/4 cup mixed toasted nuts/seeds, such as pistachios, almonds, walnuts, sunflower seeds, chopped
- sea salt, to taste
KITCHEN EQUIPMENT:
Hey welcome to The Edgy Veg – we veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are on a mission to prevent animal cruelty! We hope you enjoy this tasty vegan recipe!
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Rehoboth says:
Wonderful post