Smoked Cauliflower
Get Chef's Santiago Gomez tips for a perfectly Smoked Cauliflower in the Keveri H1 — Go Low & Slow to achieve a smokin' hot finish.
This cauliflower recipe is not only easy to make but also bursting with flavor. When you use the Kever H1 outdoor charcoal oven as a smoker, you'll achieve a delightful smoky taste that elevates this great vegetable.
Chef Santiago Gomez's secret to making this dish for his family backyard gatherings is in using the Low & Slow Mode, ensuring the cauliflower receives a gentle kiss of smoke, adding some spices and a delicious yogurt sauce for an extra punch of flavor.
Take full advantage of your H1 by filling it up with some delicious smoked cauliflower!
INGREDIENTS
A whole cauliflower
150g of peanut butter
300 g plain Greek yogurt
3g Tarragon leaves
4 g of garlic
2 g of salt or to taste
3 g of chile serrano
½ yellow lime juice
DIRECTIONS
Add salt to the cauliflower and put it in the Keveri H1's top Grill Rack for 30 minutes using the Low & Slow Mode at 220F to 250F. Continue to blend all the ingredients of the yogurt sauce. Once the 30 minutes are up, remove the cauliflower from the charcoal oven, use a brush to spread the peanut butter all over, and put it back in the H1's lower Grill Rack for another 10 minutes.Take the yogurt sauce to a plate, put the roasted cauliflower heads on top and add a touch of creatitivty for a great looking dish.
