Wood Fired Cauliflower Recipe
LEMON AIOLI, CHERMOULA, CRISPY SHALLOTS, RADISH, PARMESAN, HERB SALAD
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Ingredients
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Wood Fired Cauliflower
Method
Preparation Steps
- 1
Prepare the Cauliflower
Preheat your wood-fired oven to a high temperature (around 450°F or 232°C). Cut the cauliflower into large florets and toss them in olive oil, salt, and black pepper.
- 2
Cook the Cauliflower
Place the cauliflower florets directly onto the grill or in a cast iron skillet in the wood-fired oven. Cook for about 15-20 minutes, turning occasionally until they are charred and tender.
- 3
Make the Lemon Aioli
In a mixing bowl, combine the egg yolk, minced garlic, lemon juice, and a pinch of salt. Gradually whisk in olive oil until emulsified to create a creamy aioli.
- 4
Prepare the Chermoula
In a small bowl, mix together cumin, paprika, minced garlic, chopped parsley, and some olive oil to create a chermoula sauce.
- 5
Crispy Shallots
Thinly slice the shallots and fry them in hot oil until golden brown and crispy. Drain on paper towels.
- 6
Prepare Radishes and Salad
Thinly slice the radishes and toss them with the fresh herbs to create an herb salad.
- 7
Plate the Dish
On a serving platter, arrange the grilled cauliflower, drizzle with lemon aioli and chermoula, top with crispy shallots, radishes, and shaved parmesan. Finish with a sprinkle of fresh herbs.