We cleaned up the cauliflower leaving its leaves and stems attached. Then we seasoned it with olive oil, lemon zest and salt and set it in the B.G. Egg for 3 hours at 350°F. The result was the caramelized, smoky, crispy caulfower which was chewy like dried fruit and an intense nutty flavor. As we tasted it and debated what to do with it, somehow it all disapeared.
March 27, 2010
March 27, 2006