In need of a delicious and flavorful vegetarian dish? Look no further than our Brown Sugar BBQ Whole Roasted Cauliflower recipe. This recipe is perfect for those who love the smoky and sweet flavors of a summer BBQ. Made with a large head of cauliflower and a homemade brown sugar BBQ sauce, this dish is sure to satisfy your cravings. Not only is it easy to make, but the caramelized golden bits of the roasted cauliflower add a delightful crunch. So, if you’re ready to try a new twist on a classic dish, let’s dive into the recipe!
Brown Sugar BBQ Whole Roasted Cauliflower
- 1 large head cauliflower about 2 1/4 lb., stem trimmed
- 1/4 c. extra-virgin olive oil divided
- Kosher salt
- Freshly ground black pepper
- 1 c. ketchup
- 1/2 c. packed dark brown sugar
- 1/2 c. apple cider vinegar
- 1 tbsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 1 tsp. soy sauce
- 1 tsp. sweet paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. cayenne pepper
- 1/4 tsp. freshly ground black pepper
- 1 scallion chopped
- 1/4 c. chopped roasted peanuts
- Sriracha for drizzling
- Preheat the oven to 450°F.
- Arrange the cauliflower in the center of a large heatproof skillet, stem side down. Brush the cauliflower with 2 tablespoons of olive oil and season with salt and pepper.
- Bake the cauliflower for 30 minutes.
- Brush the cauliflower with the remaining 2 tablespoons of olive oil. Pour 1 cup of water into the bottom of the skillet.
- Continue to the cauliflower for 40 to 55 minutes, or until it is knife-tender and the water is absorbed.
- In a medium saucepan, the ketchup, sugar, vinegar, Worcestershire sauce, mustard, soy sauce, paprika, garlic powder, onion powder, cayenne pepper, and black pepper to a boil. Reduce the heat and simmer for 2 minutes.
- Brush the cauliflower with the BBQ sauce and bake for an additional 5 minutes, or until slightly caramelized.
- Let the cauliflower cool for 10 minutes, then transfer it to a platter.
- Top the cauliflower with chopped scallions and roasted peanuts. Drizzle with sriracha for an extra kick of heat.
- Notes: Give the cauliflower plenty of time to roast for the best results. The cauliflower should be knife-tender with a little give when a knife is inserted into the center, and the outside should be golden and caramelized.