Say wha? Saw this idea a few weeks ago, don't remember where. I started with a roasted cauliflower recipe I like to use; boil the whole head in heavily-salted water for no more than 5 minutes, drain for ten, coat surface with oil and black pepper, then roast at 450ยบ for 25 minutes. I didn't know if I should pre-coat with the oil, as I'd be dipping it after it was cooked, so I painted one-half of the head with oil and marked it with a toothpick. After 15 minutes on the Egg I had this: The left side does show a bit more darkening, but not really worth the trouble. I had printed out a Nashville Hot Chicken recipe some months back, but haven't made it yet. I looked it up, and the first two ingredients for the sauce were 1) half-lb of lard, and 2) two sticks of butter! I thought that may be a bit overwhelming so I made something up: melted 3 Tblspns of butter, added a clove of garlic, then whisked in a tsp of cayenne, 1/4 cup of Frank's Red-Hot, 2 tsp soy sauce, and 2 tsp of a cornstarch/water slurry. Once thickened, I poured it in a bowl big enough for the cauliflower head. After 15 minutes on the Egg, I put the cauliflower in the bowl and rolled it around; was just the right amount to totally coat it. Returned it to the Egg for ten more minutes to "set" the sauce: Kinda purty, like a 7 pound meatball. I sliced it into "steaks", not florets, and let the pieces fall where they may. Served with Kimchee: The kimchee added nothing as far as color contrast, and nothing to do with Tennessee barbeque, but Ron's recent thread had me hungry for kimchee so... The meal could've used a big pile of white rice, however. Thanks for looking.
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