Roasted Cauliflower Version 2.0 on the Char-Broil Big Easy

Cauliflower is something we make often on the Big Easy. It takes absolutely no time at all to prepare and always comes out perfect. In the past I’ve roasted entire heads of cauliflower in the Big Easy. The only trick to using a whole head of cauliflower is that you have to make sure you buy one that’ll fit into the Big Easy basket. This time (aka Version 2.0) I thought I’d try using florets instead. And for a little color and ‘ahhhhh’ factor, I used a combination of purple and orange cauliflower. Topped with what has become our house-favorite seasoning, Casa Seasoning from AlbuKirky Seasonings, this cauliflower was tender and tasty. Perfect.
To keep the florets from failing thru the Big Easy baskets I lined them foil. With the addition of two bunk bed baskets you could easily cook a good-sized head of cauliflower. You can also use this same recipe for making broccoli.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

5 from 1 reviews
Roasted Cauliflower Version 2.0 on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Too cook a medium head of cauliflower all at once I used two bunk bed baskets, both lined with foil. You could get by with a single bunk bed basket and then also line the bottom of the Big Easy basket with foil.
Ingredients
Instructions
  1. Note: I prefer to remove the florets from the cauliflower and then steam them. You can also boil them, but steaming them isn't as violent so they tend to stay together. Also, if you are using purple or orange cauliflower boiling tends to remove some of the color.
  2. Fire up your Big Easy.
  3. Lay a single layer of foil inside the basket and/or bunk bed baskets.
  4. Add the cauliflower in a single layer. Try to not over-crowd too much. A little is ok, but stacking them won't result in even roasting.
  5. Lower the basket into the cooker and cook for 10-20 minutes depending on how done you want your cauliflower.
  6. Remove and let cool slightly before seasoning with your favorite seasoning and serving.

Roasted Cauliflower on the Char-Broil Big Easy

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.
roasted-cauliflower-on-the-char-broil-big-easyFor 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.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Roasted Cauliflower on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 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
Instructions
  1. Place the cauliflower in a pot and add the chicken stock.
  2. Add the thyme and bay leaves.
  3. Bring to a boil and reduce heat to a simmer. Simmer for 12 minutes.
  4. Drain but reserve some of the cooking liquid.
  5. Fire up your big easy.
  6. Place the cauliflower into a pie pan and place into the cooking rack.
  7. Pour 1/4 cup of the cooking liquid over the cauliflower.
  8. Pour half of the butter over the cauliflower.
  9. Sprinkle with more thyme and a few pinches of salt and pepper.
  10. Place rack into the Big Easy and cook 10-15 minutes or until the cauliflower starts to turn golden in color.
  11. Remove from cooker and drizzle with remaining butter.
  12. Transfer to a serving platter and sprinkle with bacon and more thyme, salt and pepper to taste.

Roasted Harissa Cauliflower

So long and goodbye to boring cauliflower. Bring on the spiciness of harissa, a Mediterranean hot chile pepper paste that is so flavorful I’m quickly finding myself using on just about everything. Rubbing the paste on a head of cauliflower and roasting it results in an unbelievably tasty side dish. The heat gets tamed a bit (but it’s still there), leaving you with a wonderful garlicky, earthy bite. Roasted harissa cauliflower is quite possibly the perfect side dish (and it’s low in carbs too!).
roasted-harissa-cauliflowerYou can make the cauliflower in the grill too, just place the harissa-covered head directly on a hot grill over indirect heat and cook until tender. Specially when grilled over charcoal, the cauliflower will also get a nice light smoky flavor along with the taste of harissa. And don’t hesitate to make more than one head at a time. The leftovers are just as good as (and maybe a bit better) than the night you make them. The harissa flavors penetrate the cauliflower even more overnight. For a little citrus flavor, squeeze fresh lemon over the roasted cauliflower just before serving.

Also try my harissa chicken wings.

Roasted Harissa Cauliflower
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 1 head
 
Ingredients
  • 1 head cauliflower
  • Harissa paste
Instructions
  1. Preheat your oven to 375 F. You can also roast the cauliflower on a grill over indirect heat.
  2. Bring a large pot of water to a boil.
  3. Remove any leaves from the bottom of the head of cauliflower but do not remove the stem.
  4. Lower the head into the boiling water and return to a boil and boil for 4 minutes.
  5. Remove and let cool.
  6. Rub harissa paste over the cauliflower. No need to be shy.
  7. Transfer the cauliflower to a sheet pan and place in the oven for 20-30 minutes until softened. I used a small sharp knife to test for doneness by poking the stem.
  8. Remove and serve.

Bang Bang Cauliflower on the Char-Broil Big Easy

Since I picked up a cooking rack for my Char-Broil Big Easy I’ve been able to cook all sorts of dishes that I used to have to reserve for indoor cooking. I love being able to cook an entire meal outdoors, and that means sides too. And not just your usual outdoor sides like corn-on-the-cob, or grilled veggies. This bang bang cauliflower dish cooks up in less than 40 minutes. The breading gives the florets just a bit of crunch. And the dipping sauce? Fantastic. Creamy, with just a hint of a spicy kick.
Bang Bang Cauliflower on the Char-Broil Big EasyDepending on conditions, you may have to rotate the pans in the Big Easy as the cauliflower cooks so that each one cooks evenly. If you don’t have a cooking rack you can use the Bunk Bed Basket from Char-Broil, but you won’t be able to cook quite as much cauliflower at once. Whatever you do, do not over-crowd the florets or they will not cook completely.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Bang Bang Cauliflower on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
The best way to cook the cauliflower is to use a Big Easy Cooking Rack. Replace the racks with 9" pie pans, or wrap the racks in foil.
Ingredients
  • 1 medium head of cauliflower, cut into bite-sized florets
  • 3 cups bread crumbs
  • 1 teaspoon Kosher salt
  • 2 large eggs, beaten
  • Fresh parsley, chopped, for garnish (optional)
For the dipping sauce
  • 1/4 cup sweet chili sauce
  • 1 tablespoon Sriracha
  • 1/2 cup mayonnaise
  • 2 tablespoons honey
Instructions
  1. Fire up your Big Easy.
  2. Combine bread crumbs and salt in a pie plate.
  3. Place eggs into another pie plate.
  4. Working in batches, roll cauliflower florets in the egg. Shake off excess then roll in the bread crumbs. Transfer to the pie pans for the Big Easy.
  5. Cook in the Big Easy for 20-25 minutes. Keep an eye on the pans on the lower levels as they may brown quicker. I had to rotate my trays after 15 minutes to get nice even cooking.
  6. Remove and let cool slightly before garnishing and serving with the dipping sauce.
For the dipping sauce
  1. Whisk together all ingredients.

Save

Save

Mashed Cauliflower

I have to admit, I was really surprised about how much I loved this mashed cauliflower. I figured that every food blog that I read saying these mock mashed potatoes were good was stretching the truth. Probably like you’re thinking now. I was wrong. The cauliflower comes out buttery, creamy, and does not have an overwhelming cauliflower flavor.
Mashed CauliflowerSince I was afraid I’d find the cauliflower lacking in flavor, I made a big batch of my mushroom gravy to top it off. I found that the cauliflower didn’t need the gravy at all, but it did make it seem even more like mashed potatoes. Since making this dish it has now become a regular staple in our house. Cauliflower is available pretty much throughout the year, making for an easy side dish at any time.

Mashed Cauliflower
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 medium head cauliflower, cut into small pieces
  • 1 tablespoon cream cheese, softened
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon chicken bullion granules
  • 1/8 teaspoon freshly ground black pepper
Instructions
  1. Bring a pot of salted water to a boil.
  2. Add the cauliflower and boil for 5-6 minutes or until tender.
  3. Drain but do not rinse.
  4. Add remaining ingredients, then using a potato masher or immersion blender mash or blend until smooth.
  5. Serve with our fantastic mushroom gravy!

 

Buffalo Cauliflower Bites

I have been on a Buffalo chicken kick lately. I love anything with Buffalo sauce on it. Well, man cannot live on Buffalo chicken alone, or so I am told. So, Buffalo cauliflower bites to the rescue! Yep, that same great Buffalo flavor and cool dressing for dipping, all in a healthy bite.
Buffalo Cauliflower BitesI like to finish the cauliflower off on the grill to get a little char on it, but that’s really not necessary. You can make the entire dish in the oven in no time at all.

Buffalo Cauliflower Bites
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 cups
 
Ingredients
For the sauce
For the cauliflower
  • 12 medium heads cauliflower, cut into florets
  • 2 teaspoons garlic powder
  • Kosher salt and freshly ground pepper, to taste
Instructions
For the sauce
  1. Melt the butter in a medium saucepan.
  2. Add the hot sauce and stir until warm.
For the oven
  1. Preheat oven to 450 F. Spray a baking sheet with non-stick spray.
  2. Place florets in a large bowl and sprinkle with the garlic powder, salt and pepper and toss gently to coat.
  3. Transfer to the baking sheet and bake for 20 minutes or until just tender.
  4. Remove to a large bowl, drizzle with the sauce and gently toss to coat.
  5. Serve with cool Ranch dressing for dipping.
For the grill
  1. Fire up your grill for direct cooking. Spray a vegetable basket with non-stick spray.
  2. Bring a large pot of water to a boil and add the florets. Cook until just tender, 3-4 minutes. Remove, rinse with cold water and drain well.
  3. Transfer florets to a large bowl. Sprinkle with the garlic powder, salt and pepper and toss gently to coat.
  4. Gently scoop the florets into the vegetable basket and place on the grill. Grill until just starting to char.
  5. Remove to a large bowl, drizzle with the sauce and gently toss to coat.
  6. Serve with cool Ranch dressing for dipping.

 

Broccoli Cauliflower Salad

This could be the easiest salad I’ve ever made. And it’s so good that I’ve made it 3 times in the last 2 weeks. It has a nice fresh crunch. And a little creaminess. And just enough smoky bacon flavor to make you really happy.

Broccoli Cauliflower SaladI bake my bacon at 400 F on a foil-lined baking sheet for 20 or so minutes, depending on the thickness and how crunchy I want it to be, turning once. Easy clean up. You can drain off the grease for later use or let it cool and just wrap the foil up and toss it. No mess, no fuss.

Broccoli Cauliflower Salad
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
For the salad
  • 2 cups cauliflower, cut into bite-sized pieces
  • 2 cups broccoli, cut into bite-sized pieces
  • 1/2 cups celery, chopped
  • 1 cup frozen peas, thawed
  • 1 1/2 cups cooked bacon, chopped
For the dressing
  • 2 cups mayonnaise
  • 1/4 cup sugar
  • 1/4 cup Parmesan cheese
  • 2 teaspoons white vinegar
  • 1/4 teaspoons kosher salt
  • 1/4 cup chopped white onion
Instructions
For the salad
  1. Combine all ingredients in a large bowl.
For the dressing
  1. Whisk together all ingredients until smooth.
  2. Blend into the vegetables. Refrigerate until ready to serve.

 

Cauliflower “steaks”

Roasting is my favorite way to cook vegetables. The flavors really, really come out. From broccoli to Brussels sprouts to cauliflower, you just can’t beat them roasted. And they’re even healthy (if you watch what you put on them).

Cauliflower SteaksThis approach to roasting cauliflower “steaks” is super-easy, and very easy to change to suit your own tastes.

Cauliflower "steaks"
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 head cauliflower
  • Olive oil
  • Salt and pepper
  • 2 tablespoons Parmesan cheese
  • 8-10 cherry tomatoes, halved
  • 8-10 Kalamata olives, sliced
  • 2 tablespoons red onion, minced
  • 1 tablespoon chopped fresh parsley, divided
  • 1 tablespoon favorite vinaigrette (I used Kraft Sun-Dried Tomato)
Instructions
  1. Pre-heat oven to 400 F.
  2. Stand cauliflower on end and cut into 1/2" thick slices.
  3. Place in a baking sheet that has been sprayed with non-stick spray.
  4. Brush with olive oil.
  5. Season with salt and pepper and sprinkle with Parmesan cheese.
  6. Place in oven for 15 minutes. Flip and cook another 10 minutes or until stalks are tender and florets are starting to brown.
  7. Combine the tomatoes, olives, red onion, one half tablespoon of the parsley.
  8. Add about a tablespoon of vinaigrette and mix.
  9. Serve cauliflower topped with the tomato mixture and garnish with the remaining parsley.