As much as I use my Char-Broil Big Easy to cook up fantastic chicken, I also use it just as much for side dishes. This roasted cauliflower came out absolutely delicious. Tender and flavor-packed, with just a hint of smokiness from the bacon. And as with anything I cook on my Big Easy, it was easy to make.
Make sure when you pick out the head of cauliflower at the store that you don’t get a really big one or it won’t fit into the Big Easy. Shoot for one that is about 8″ wide. Or if you prefer, try my recipe for roasted cauliflower florets.
For a little kick don’t be afraid to add a few pinches of dried red pepper flake to the chicken broth as you cook the cauliflower. It won’t be overwhelmingly hot, but it’ll give you a slight hint of heat.
You can roast cauliflower in the standard basket that comes with the Big Easy or a bunk bed basket (lined with foil to keep the liquid in), or the Big Easy cooking rack.
- 1 small or medium head cauliflower, leaves removed, stem trimmed
- 4 cups chicken stock
- Fresh thyme (or dried)
- 2 bay leaves
- 4 tablespoons butter, melted, divided
- 4 slices thick-cut smoked bacon, cooked, crumbled
- Kosher salt and freshly ground black pepper
- Place the cauliflower in a pot and add the chicken stock.
- Add the thyme and bay leaves.
- Bring to a boil and reduce heat to a simmer. Simmer for 12 minutes.
- Drain but reserve some of the cooking liquid.
- Fire up your big easy.
- Place the cauliflower into a pie pan and place into the cooking rack.
- Pour 1/4 cup of the cooking liquid over the cauliflower.
- Pour half of the butter over the cauliflower.
- Sprinkle with more thyme and a few pinches of salt and pepper.
- Place rack into the Big Easy and cook 10-15 minutes or until the cauliflower starts to turn golden in color.
- Remove from cooker and drizzle with remaining butter.
- Transfer to a serving platter and sprinkle with bacon and more thyme, salt and pepper to taste.