Vegan BBQ Recipes - Rotisserie Cauliflower
Prep time
Cook time
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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
Recipe by The Edgy Veg at https://www.theedgyveg.com/2022/11/10/the-best-vegan-bbq-whole-roasted-cauliflower/