Chilling, grilling cauliflower, and dipping! Delicious!

What to do with your KLAUWE?:

Fire up your KLAUWE and bring the temperature to about 200 degrees Celsius. To ensure good airflow while lighting, open the air vents at the front and back completely. Leave the lid off your KLAUWE. Once the fire is burning well, place the fire basket on the second-lowest level (level 4 from the top). The grill grate will go on level 2 (from the top).

Let the fire do its job for a bit.

For this recipe, we use a cast iron pan/ovenproof dish that we place on the grill grate. (At KLAUWE, we use a cast iron pan like the one shown in the photo.)

What to do with the cauliflower?:

If you bought a whole cauliflower, cut off the green leaves. Wash the cauliflower under cold water. Then, cut the cauliflower into small florets. Wash these florets again under cold water and pat or shake them dry.

Grab two bowls, one for a beaten egg and the other for flour. Crack an egg into one bowl and beat it. Fill the other bowl with flour.

Dip each cauliflower floret into the egg, then coat it well with flour. This creates a nice "batter" coat. Repeat this for all florets and set them aside.

Back to your KLAUWE:

When your coals are hot and the tallest flames have subsided, move the fire basket to the second lowest level (level 4) with a hook and barbecue gloves. Place the grill grate on level 2 and close the lid. (We’re grilling without a water ring or water tray.)

Keep the vents open and monitor the temperature. Aim for 180-200°C. If the temperature exceeds 200°C, close the rear vent completely. If it keeps rising, slightly close the front vent. You can fine-tune the temperature with the front vent. Too low? Open the front vent more. Too high? Close it a bit.

Take your time to stabilize the temperature, preferably with a drink in hand.

Cauliflower flores in a pan:

Place a piece of baking paper at the bottom of your cast iron pan and lay the prepared cauliflower florets on top. Sprinkle grated cheese over the florets. We use aged cheese for extra flavor, but feel free to use young cheese if you prefer.

Finally, sprinkle some (seasoned) breadcrumbs over the cheese for a nice crispy crust.

Close the lid and pan on the fire:

With the temperature steady at around 200°C, place the pan on the grill grate directly above the fire and close the lid. To maintain a stable temperature, keep the lid on your KLAUWE.

For an extra smoky flavor, add some wood chips directly to the coals. Use the rear vent for this.

Tip:

For better smoke development, close the front and top vents to smother the fire slightly. Add wood chips through the rear vent (don’t forget to close it again). After about 4 minutes, reopen the front and top vents to their original positions. Your KLAUWE will produce a great smoke!

Leave the cauliflower in the KLAUWE for about 20-25 minutes until the cheese is melted, crispy, and slightly browned.

The fresh dip:

While the cauliflower is cooking, make a refreshing dip. Mix 8 tablespoons of mayonnaise, 3 tablespoons of water, and 1 teaspoon (or more to taste) of ground black pepper in a bowl. Chop some fresh curly parsley and oregano and add to the mix. Finally, squeeze half a lime into the mixture for a fresh kick. Stir well and refrigerate the dip.

Serving your grilled cauliflower florets:

When the cheese is melted and crispy, take the pan out of your KLAUWE using heat-resistant gloves. Place the pan on a trivet on the table. Serve the dip chilled. Enjoy the florets with the dip – they’re finger-licking good!

Chill and enjoy!

Bon appétit and remember: Eat with your KLAUWE and impress your friends!