The first time we made this, it was staff food: a cauliflower someone had left in the embers at the end of the night. By the morning it had steamed in its own leaves and blackened on the outside, and it was the best thing we’d eaten all week.
Now it’s on the menu every night. We blanch it whole, bury it in the edge of the embers and turn it now and then until a skewer slides in. It arrives on a pool of tahini with pomegranate, herbs and a chilli oil made with the oak’s own smoke.
Questions
Is it cooked on the same grill as the meat?+
It's cooked in the embers at the side, but everything shares one fire. Tell us if that matters to you.
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