Ingredients:

• 1 whole cauliflower
• 3 tbsp olive oil
• 1 tsp smoked paprika powder
• 1 tsp cumin powder
• ½ tsp garlic powder
• Salt and pepper to taste
• 1 tbsp lemon juice
• 2 tbsp Greek yogurt (optional, for serving)
• Fresh parsley or cilantro for garnish
• 2 hickory or applewood chunks (optional)
• Kamado charcoal

Preparation:

• Remove the leaves from the cauliflower and trim the bottom so it stands upright.
• Mix the olive oil with paprika, cumin, garlic powder, salt, and pepper.
• Brush the entire cauliflower with the seasoned oil.

Cooking:

• Preheat the kamado to 180–200°C (356–392°F).
• Add wood chunks for extra smoky flavor (optional).
• Place the cauliflower directly on the grill or in a baking dish.
• Cook for 45–60 minutes until the exterior is nicely roasted and a knife easily pierces the core.
• Remove from the BBQ and drizzle with lemon juice.

Tips:

• Use a meat thermometer; at 90–95°C (194–203°F), the cauliflower is perfectly cooked.
• Add extra spices like curry powder or ras el hanout for a different flavor profile.
• Serve with a yogurt dip and chopped herbs for extra freshness.

Enjoy! Jan Luts