the Ingredients
Instructions
Inspired by the Aussie classic, Cauliflower Cheese Bake - more specifically, the melted cheese and breadcrumb topping. Cauliflower and broccoli cooked until tender, tossed with Parmesan, garlic, and breadcrumbs, then smashed with a burger press, and cooked until deeply golden and deliciously gnarly.
- If using a 17” Weber Slate Griddle, prepare it for cooking using direct high heat (250°C-290°C) and preheat as directed. If using a 30” or 36” Weber Slate Griddle, prepare it for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. Refer to Step 7 for information on Weber Slate Griddle settings.
- Once the griddle has preheated, scrape it clean with a scraper. Drizzle approximately 1 tablespoon of olive oil onto the griddle and spread it with the back of a spatula. Add the cauliflower and broccoli to the griddle, add ¼ cup water and cover with the Basting Dome. Cook over direct medium-high heat for 3 minutes.
- Stir, then repeat this step (adding water, covering, and cooking for 3 minutes) another three times (for a total of approximately 12 minutes of steaming). If needed, continue until the cauliflower and broccoli are tender.
- While the cauliflower and broccoli are steaming, combine the Parmesan, garlic, and breadcrumbs. Stir to mix well.
- Once the cauliflower and broccoli are tender, drizzle with 3 tablespoons of olive oil then season with salt and pepper. Stir to coat. Sprinkle the Parmesan crumb mixture on top, stir, and then immediately squash with a Weber Burger Press. Cook for 4 minutes without moving, or until the underside of the crumb is deep golden.
- Flip the cauliflower and broccoli and squash again if needed. Cook for a final 4 minutes, or until gnarly, golden, and delicious. Serve immediately.
