Fire Roasted Cauliflower
Make a foil packet, add some cauliflower florets, throw in a few key ingredients, wrap it up tight, throw it in the fire, and “wham”, you have an amazing side dish. I like the smoky taste of roast cauliflower and how the slivered garlic turns sweet when it caramelizes. It pairs well with everything from grilled salmon to pork tenderloin.
Serves 4 Prep time: 5 min Cook time: 30 min
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2 pieces Aluminum foil torn into 1 foot lengths
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1 small head of cauliflower broken down into florets
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1 large garlic clove, sliced very thin
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1 tbsp olive oil
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1 tbsp fresh lemon juice
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1 sprig fresh rosemary or sage
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salt and pepper
Put the foil on a flat surface, double up the layers, and bring up the edges to form a shallow bowl. Add the cauliflower to the center of the bowl, sprinkle with the slivered garlic, then olive oil, and finally lemon. Add a sprig of fresh rosemary or sage then dust with salt and pepper. Bring up the sides of the foil and seal by twisting so that you have a nicely sealed packet.
Remove from fire and allow to cool for 5 minutes. Open the packet and check that the cauliflower is done. If a fork pierces the cauliflower easily and it has some caramelized brown areas, it’s done.
Serve with your favorite entrée.
Build a fire in the fire pit and allow to burn long enough so that there are some nice hot coals in the center of the fire. Move the burning logs aside and place the cauliflower packet in between the hot coals and burning logs. Allow to cook for about 15 minutes and then use tongs or a stick to move the foil packet upside down and rotate 180 °. Cook for another 15 minutes.