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BATTERED & GRILLED WHOLE CAULIFLOWER

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Rate this recipe 4.6/5 (10 Votes)

Ingredients

  • 1 large head cauliflower
  • 1/2 cup almond flour
  • 1 egg
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon water
  • 1/2 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Splash hot sauce

Details

Adapted from utsandiego.com

Preparation

Step 1

Heat a grill to medium-high, then prepare it for indirect cooking. On a charcoal grill, bank the lit coals to one side. On a gas grill, turn off the burners on one half of the grill. Coat a large sheet of foil with cooking spray.

Use a paring knife to trim away any leaves and protruding stem from the bottom of the cauliflower. Be careful not to cut into the head; you want it to remain intact.

In a shallow bowl large enough to fit the overturned head of cauliflower, whisk together the almond flour, egg, mustard, water, lemon juice, smoked paprika, salt, pepper and hot sauce. Overturn the cauliflower into the bowl, turning and moving it to coat it as completely as possible with the mixture.

Set the head of cauliflower right side up on the prepared foil. Spoon any of the almond flour mixture remaining in the bowl over the cauliflower, making sure it is evenly coated. Set the cauliflower (on the foil) on the cooler side of the grill. Cover the grill and cook for 1 hour, or until lightly browned outside and tender insider (you can check by inserting a paring knife at the center).

Let the cauliflower cool for 5 minutes, then slice into wedges as you would a pie.

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