BAKED CAULIFLOWER WITH GRUYERE GRATIN
INGREDIENTS
1 Cauliflower
200 g Gruyere cheese
20 g sweet paprika
20 g white pepper
20 g sea salt
50 g garlic powder
STEP BY STEP
The process is very simple: We will mix all the seasonings to create a rub that we will use to season.
Clean all the leaves from the cauliflower.
Drizzle olive oil over the entire surface to make the rub stick, then coat it with the seasoning mixture.
Preheat the Kamado Argentino, and if available, place the deflector for indirect cooking. With this accessory, we aim for the Kamado to reach 160°C.
If you don’t have a deflector, create a section with fire and one without in the firebox, and place the cauliflower on the side without fire.
If you like a smoky flavor, you can add a handful of wood chips for smoking.
Cook for 30 minutes, remove, and place the grated cheese on top. Cook for an additional twenty minutes.