Looking for a side dish with big flavor? This recipe for roasted cauliflower with garlic and parmesan will fit the bill. Try serving it up with a nice juicy ribeye cooked over a fire.
- Prep Time: 10 Minutes
- Cook Time: 50 Minutes
- Serves: 4 people, as a side
- 1 head of cauliflower
- 1/4 cup, olive oil
- 1 med. red onion, thinly sliced (use less if your main dish isn’t a heavy flavor, like a ribeye or bbq)
- 1 tbs., minced garlic
- 1/4 tsp., red pepper flakes
- 1 tsp., dried thyme
- 2 tsp., kosher salt
- 1 tsp., black pepper
- 1/2 cup, grated Parmesan (If you use shredded like I did, use a full cup)
- 2 sheets heavy duty aluminum foil (18″ x 24″)
- Slice of lemon (optional)
Equipment Needed at the Campsite:
- Long handled BBQ tongs and spatula.
- Knife or other utensil to open the foil packets to add the parmesan
- Shovel or some other tool to spread out coals in your fire pit
Before You Leave Home
Since this recipe doesn’t include a lot of acidic ingredients, it’ll be fine if you completely assemble it and store it in the refrigerator overnight in the foil packs prior to heading out on your trip.
To assemble your foil packs, first cut your cauliflower up into small bite sized pieces. Toss out the trimmed off portions of the stem.
Next, slice up your red onion. You can’t slice it too thin for this recipe.
Now, take all of your ingredients, except the Parmesan, and toss well in a large bowl.
Once it’s well mixed, divide it evenly and place it in the center of your two foil sheets. Since you added the quarter cup of olive oil, it isn’t necessary to spray the foil sheets with cooking spray. Just pile on your cauliflower mix.
Fold the foil sheets into tent packs.
Toss your Parmesan in a resealable bag and put everything away in the fridge to be packed in your ice chest in the morning.
Cooking at the Campsite
To cook your foil packets at the campsite, you’ll want to be certain that you have a good bed of coals going. A roaring fire isn’t going to work. If you’re using wood, you’ll probably need to let it burn for about an hour prior to cooking.
Once your fire has burned long enough that you can spread out a generous amount of coals, take your shovel and spread out an area about two inches deep and large enough to lay your foil packs on.
Drop your foil packs directly on top of the coals and cook for about ten minutes.
After that, remove the packs to indirect heat for an additional 30 minutes.
Once your thirty minute cook time has finished, gently open up the top of your foil packs with a knife and add your Parmesan.
Cook until the parmesan begins to melt, an additional five to ten minutes.
A squeeze of fresh lemon juice on top, after you’ve served up your roasted cauliflower, will help balance out the dish.
- 1 head cauliflower
- 1/4 cup olive oil
- 1 med. red onion , thinly sliced
- 1 tbs. garlic , minced
- 1/4 tsp. red pepper flakes
- 1 tsp. dried thyme
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1/2 cup grated parmesan
- 2 sheets heavy duty aluminum foil , 18" x 24"
- 1 slices lemon , sliced (optional)
- Long handled spatula and tongs
Cut cauliflower into bite sized pieces, discarding stems.
Thinly slice red onion.
Mix all ingredients, excluding the parmesan, in a large bowl.
Divide evenly between the foil sheets.
Fold into tent packs.
Toss parmesan into resealable bag.
Let fire burn down to coals.
Spread out a two inch layer of coals.
Cook foil packs directly on hot coals for ten minutes.
Remove to indirect (but hot) heat for an additional 30 minutes.
Gently open top of foil packets and sprinkle on parmesan cheese (divided evenly between the two foil packs).
Cook until the parmesan starts to melt (an additional 5 to 10 minutes).
After plating, squeeze a little lemon juice on each serving (optional).