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Smoked Whole Cauliflower with Spiced Soy Butter and Satay Sauce
Smoked Whole Cauliflower with Spiced Soy Butter and Satay Sauce
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Grilled whole cauliflower - surprisingly addictive and a must-try!
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, lightly 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 milliliters) full-fat coconut milk
  • 3/4 cup (180 milliliters) water
  • 3/4 cup (200g) peanut butter, any kind
  • For garnish
  • 1 fresh red chili pepper (any kind), finely sliced
  • 4 scallions, finely chopped
  • A loose handful fresh cilantro, chopped
  • 1 lime, cut into wedges
Instructions:
  • Prepare the grill for indirect grilling: On a charcoal grill, move the lit coals to one side. On a gas grill, set one burner to high heat while keeping the others off.
  • Boil the cauliflower: Fill a large pot with salted water and bring it to a boil. Trim the leaves and bottom stems of the cauliflower while the water is heating up. Keep the cauliflower whole. Cut the leaves and bottom stem into bite-sized pieces and toss them in a bowl with sesame oil. Set aside. Gently place the whole cauliflower into the boiling water and cook for 5 minutes. Drain well and transfer to a roasting pan or metal skillet. Drizzle with sesame oil, sprinkle with salt, and black pepper.
  • Enhance the smoky flavor: Place a couple lumps of wood chunks (such as oak, apple, cherry, or hickory) on top of the charcoal fire for a charcoal grill, or directly on the lit burners for a gas grill. Ensure the wood catches fire and smolders as the cauliflower cooks. Add more wood if needed. The smoke will naturally infuse the cauliflower as it grills, no need to wait for it before cooking.
  • To smoke the cauliflower, place the roasting pan on the grill away from direct heat, then close the lid to infuse it with smoky flavor at 275°F to 300°F. Adjust your grill vents to regulate the temperature. Roast the cauliflower for 1 to 1 1/2 hours, rotating the pan occasionally for even cooking, until it's fork-tender.
  • In a small skillet over medium heat, toast coriander seeds and black peppercorns until golden brown and fragrant, about 2 minutes. Crush using a mortar and pestle until slightly coarse. Alternatively, use a spice grinder. Transfer to a medium bowl to combine with soy butter.
  • Prepare the spiced soy butter: Add melted butter, garlic, soy sauce, brown sugar, and turmeric to the bowl with ground coriander seeds and black pepper. Allow the mixture to cool and solidify.
  • Prepare the satay sauce: In a small skillet over low heat, combine sesame oil, shallots, ginger, lemongrass, and salt (reduce if peanut butter is salty). Cook for 15 minutes until shallots are soft and slightly caramelized, stirring occasionally. Add garlic and cook for 2 minutes. Mix in coconut milk, water, peanut butter, soy sauce, and black pepper. Increase heat to medium and simmer for 10 minutes until sauce is creamy. Keep covered off heat until serving.
  • Enhance the cauliflower with soy butter: Spread the spiced soy butter over the smoked cauliflower, letting it slowly cascade down the sides. Sprinkle the sesame oil-coated chopped leaves and stem around the cauliflower in the pan. Place the pan over direct heat from the lit coals or burners. Cover with a lid and roast for 15 to 20 minutes until the chopped leaves and stem are tender.
  • Serve the cauliflower straight from the pan it cooked in. Drizzle some warm satay sauce over the cauliflower and place the remaining sauce in a small serving bowl for guests. Top with chilis, scallions, and cilantro, and provide lime wedges for squeezing. The cauliflower should be perfectly tender for easy scooping. Enjoy the dish! If you enjoyed the recipe, please leave us a rating below!

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