Grilled/Barbecued whole cauliflower

I've tried baking cauliflower whole in the oven and like it that way, but recently I found a recipe to bake it whole on the barbecue, using indirect heat. It sounded great - and in fact, it turned out to be the best cauliflower I have ever eaten.   John loved it too.

It was perfectly cooked throughout - not too hard in the middle and not too soft on the outside. The coating was delicious and added a bit of flavor to it.  Give it a try. I'm sure you'll enjoy it.

The recipe was inspired from one by J.M Hirsch.

Ingredients
1 large head cauliflower
1/2 cup almond flour
1 egg
1 tablespoon Dijon mustard
1 tablespoon water
1/2 tablespoon lemon juice
1 teaspoon smoked paprika
1/4 teaspoon ground black pepper

Heat the grill to medium heat. The cauliflower will be cooked on indirect heat, so either move the coals to one side or on a gas grill, light the burners only on one half.

Trim the leaves from the cauliflower and cut the stem so it doesn't protrude from the bottom of the cauliflower. You want it to be able to stand up.

In a shallow bowl, mix the remaining ingredients and whisk together.  Overturn the cauliflower into the bowl and coat it thoroughly with the mixture, making sure it gets onto the whole head, using a spoon as necessary.

Set the head right side up on a piece of foil on the grill and spoon any remaining mixture over the top.  Cover and cook for 1 hour or until lightly browned.

Let it cool slightly, then slice into wedges like a pie, and enjoy.