Irresistible Smoked Whole Cauliflower with Flavor-Packed Spiced Soy Butter and Creamy Satay Sauce

This recipe transforms cauliflower into a stunning vegetarian centerpiece by layering vibrant flavors, colors, and textures. The smoked cauliflower pairs exquisitely with a rich combination of dairy or plant-based alternatives, such as cream, cheese, soy sauce, and butter. Serve it alongside a warm bowl of steamed rice for a delightful main course for two, or elevate your gatherings by offering it as a side dish that can easily cater to a larger crowd.

Cauliflower: The Boiled and Smoked Delight

Understanding Cauliflower Cooking Time

Cauliflower is surprisingly dense, which means it requires ample cooking time, especially when prepared whole. This recipe utilizes parboiling to enhance the cooking process.

Boiling for Flavor Absorption

To start, bring a generous pot of lightly salted water to a boil. Submerge the cauliflower for approximately 5 minutes before draining it. This technique not only reduces grill time but also makes the cauliflower more receptive to delicious smoky flavors.

Perfecting the Satay Sauce with Shallots

Choosing the Right Shallots

For the satay sauce, echalion shallots (also known as banana shallots) are preferred for their ease of peeling and dicing. However, traditional shallots work just as well. The key is to cook them slowly over low heat, allowing their natural sugars to caramelize, enhancing their flavor over roughly 15 minutes.

The Benefits of Fresh Turmeric

Why Fresh Turmeric is Superior

Whenever possible, opt for fresh turmeric root instead of ground turmeric. Fresh turmeric offers a vibrant, citrusy flavor that elevates your dishes. If unavailable, ground turmeric is a suitable substitute.

Handling Fresh Turmeric

Be cautious while grating fresh turmeric, as it can stain your fingers yellow. Wearing gloves can prevent this, but I wear my stained fingers as a mark of culinary pride for using such a fantastic ingredient.

Setting Up the Grill for Indirect Heat

Adjusting Your Charcoal Grill

To achieve indirect heat, place lit coals on one half of the grill and position the cauliflower on the cooler side.

Gas Grill Setup

For gas grills, light only half of the burners. Place the cauliflower over the unlit side to cook it slowly without direct flame.

Creating a Smoker Setup

Adding Smoke Flavor

To smoke cauliflower on a charcoal grill, add wood chunks atop the lit coals. On a gas grill, simply place the wood over the lit burners. The wood will smolder, lending its flavor to the cauliflower.

Choosing the Best Wood for Smoking

Wood Types That Complement the Flavor

When it comes to smoking, the wood’s species matters less if your dish already has a lot of flavors. Opt for oak, apple, cherry, or hickory for delicious results. Use fist-sized chunks for optimal smoking rather than small chips that burn too quickly.

Making Your Smoke Session Effortless

Prep Ahead for Convenient Cooking

This recipe can be prepared up to 24 hours in advance. To plan ahead:

• Prepare the spiced soy butter.
• Chop the cauliflower leaves and base stem; drizzle them with sesame oil.
• Parboil and drain the cauliflower.
• Make the satay sauce and reheat before serving.

Once prepared, grill the cauliflower with ease while enjoying hands-off cooking.

Serving the Whole Cauliflower with Style

Grill the cauliflower in a durable roasting tin and present it directly at the dining table. The tender cauliflower can be easily scooped with a large spoon for serving.

Showcasing Grilled Vegetables

This recipe yields a stunning dish that highlights grilled vegetables as the star of any meal.

Ingredients

• 1 large cauliflower
• 2 tablespoons sesame oil, divided
• 1 tablespoon plus 1 teaspoon sea salt, divided
• 1/2 teaspoon freshly ground black pepper
• For the spiced soy butter:
• 1 tablespoon coriander seeds
• 2 tablespoons black peppercorns
• 9 tablespoons (125g) butter, melted
• 3 cloves garlic, finely minced
• 3 tablespoons soy sauce
• 2 tablespoons light or dark brown sugar, packed
• 2-inch piece fresh turmeric, grated, or 1 teaspoon ground turmeric
• For the satay sauce:
• 1 tablespoon sesame oil
• 4 shallots, finely chopped
• 2-inch piece fresh ginger, grated
• 1 stalk lemongrass, very finely chopped
• 1/2 teaspoon sea salt
• 2 cloves garlic, finely minced
• 1 cup (250 ml) full-fat coconut milk
• 3/4 cup (180 ml) water
• 3/4 cup (200g) peanut butter
• 2 tablespoons soy sauce
• 1/2 teaspoon freshly ground black pepper
• For garnish:
• 1 fresh red chili pepper, finely sliced
• 4 scallions, finely chopped
• A handful of fresh cilantro, chopped
• 1 lime, cut into wedges

Materials Needed

• Mortar and pestle or spice grinder

Instructions

1. Preheat the grill for indirect cooking:
2. Boil the cauliflower:
3. Add wood for smoking:
4. Smoke the cauliflower:
5. Toast and crush the spices:
6. Make the spiced soy butter:
7. Prepare the satay sauce:
8. Cook the cauliflower with soy butter:
9. Serve: