ProQ BBQ Smokers - First Cooks - Roasting Cauliflower - Video Manual - Part 9

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A stunning Moroccan style recipe inspired by Berber&Q, this incredible smoky roasted cauliflower will really wow your guests.
Light your fire:
1. Open all the vents in the base, take 2-3 fire lighters (or a couple sheets of scrunched up newspaper), place them in the base of the BBQ, beneath the charcoal basket & light them.
2. Add a big double handful of good quality lumpwood charcoal or briquettes to the basket above the firelighters and give it 15-20 minutes to get going.
3. Once you see flames and your coals are turning white, top up your charcoal basket with unlit fuel & give the fire 10 more minutes to catch before setting up the smoker to cook.
4. Tightly foil over an empty waterpan, and place it in a stacker over the fire with a grill on top, and then the lid with the top vent open.
5. After 10 minutes, check the temperature on the lid gauge, you’re aiming for between 350-400°F /180-200°C. To bring the temperature down, close the vents in the base slightly, try a quarter closed, then a half if needed.
Cooking:
Ingredients:
1 whole head of cauliflower
100g pomegranate seeds (optional)
Marinade:
2 tbsp harissa paste
2 tbsp olive oil
1 tsp masala spice
1 tsp Sea Salt
Sauce:
6 tbsp Greek/Vegan Yoghurt
2 tbsp harissa paste
Method:
1. Remove a few of the outer leaves of the cauliflower & trim the stalk with a knife - you want to level it off so the cauliflower will sit flat on the grill.
2 . Add 1”/2.5cm of water to the bottom of a deep pot and steam the cauliflower for 8-10 minutes with the lid on. Drain well on a wire rack and cool slightly.
3. For the marinade: mix the harissa paste, olive oil & masala spices in a bowl, then use to evenly coat the cauliflower. You can double the recipe depending on the size of the cauliflower.
4. Transfer the cauliflower to the BBQ, sprinkle with sea salt, put your lid on and add a couple of fist sized wood chunks for smoky flavour. Let it cook for 40 mins at a temperature of 350-400°F/180-200°C.
5. Whilst your cauliflower is cooking, you can mix the sauce ingredients in a bowl.
6. After the 40 minutes test the internal temperature of the cauliflower with a probe thermometer, you’re aiming for 152°F/67°C - this will ensure the cauliflower is cooked but not too soft. If it’s not quite there, replace the lid and cook until done and if you prefer it softer, cook for a little longer.
7. Move the cauliflower onto a serving dish, then pour the yoghurt sauce over it and sprinkle with pomegranate seeds (optional) for a beautiful pop of colour & enjoy!
8. Place the lid back on the smoker & close all your vents down to put the fire out.
Tips
If you don’t have a temperature probe, you can use a skewer or cocktail stick to judge whether the cauliflower is tender enough for your taste. It should look deep brown in colour and smell amazing.
Once your food is on the grill, you can add some smoking wood - a handful of chips or 1-2 chunks will give you a kick of smoky flavour.
When you’re finished cooking, you can put the fire out by putting the lid on and closing all 4 vents on the smoker - you can reuse the charcoal that’s left for your next cook.