Ingredients
1 large head of fresh cauliflower
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon ground white pepper
1/2 cup vegetable stock
1 tablespoon unsalted butter
2 cups alder wood chips, soaked
Servings: 4 Prep Time: 10 min Cook Time: 1 Hour Cauliflower is a versatile and hearty vegetable that is perfect for roasting
Directions
Prepare the grill for indirect cooking at 350 to 375°F.
Remove the leaves and most of the stems from the cauliflower. Cut the florets into bite-sized pieces. Toss the cauliflower with the olive oil, salt and pepper.
Spread the cauliflower into a single layer on a grill-safe baking sheet. Place the baking sheet in the indirect cooking zone. Add the alder wood chips for smoke (learn about smoking techniques) and roast with the hood closed for about 60 minutes total, turning once, until the cauliflower is well-browned (you almost can't over do it short of burning the cauliflower).
With about 20 minutes remaining, place the vegetable stock in a medium saucepan. Reduce over medium heat, stirring frequently, until thick. Whisk in the butter until melted and thoroughly combined. Keep warm.
Remove the cauliflower from the grill once fully-cooked and toss with the reduced vegetable stock. Serve immediately. Note: For roasting, you will need a cookie sheet or half-sheet baking sheet that is suitable for the grill. Even though we are cooking at medium temperatures, it is advisable to use cookie sheets suitable for at least 500°F maximum temperatures. Some non-stick coatings should not be used at these temperatures
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