Cauliflower Head roasted over a campfire

A whole cauliflower head, wrapped in spices and lemon, becomes tender and filled with deep, warm flavors after slowly simmering over the campfire embers.

Mix oil with Maldon Salt, allspice, paprika, thyme, and basil.

Slice the lemon.

Rub the cauliflower with the oil mixture, add the lemon slices, and wrap in double layers of foil.

Place directly in the embers and roast for about 45 minutes, until the cauliflower is tender.

Serve directly from the campfire, optionally with fresh coriander.

Serve, for example, with delicious hummus and pita bread.