Cauliflower with sea buckthorn berries | secreto ibérico | potatoes in a salt crust

A surprising cauliflower recipe from the Braaimaster featuring tender, slow-cooked cauliflower, fresh sea buckthorn berries, juicy Secreto Ibérico, and creamy salt-crusted potatoes. When cooked over the fire, the various flavors and textures come together beautifully.

Cauliflower

1. Melt the butter slowly and add the sea buckthorn berry powder. Mix well to create a fragrant sea buckthorn butter.
2. Generously coat the cauliflower with the sea buckthorn butter. Hang the cauliflower in the Braaimaster using a meat hook and let it cook slowly.
3. Keep a close eye on the cauliflower and make sure it doesn't burn. Remove the cauliflower from the heat regularly and turn it while it's cooking. Alternate between direct heat and indirect heat.
4. Once the cauliflower is nice and tender and roasted, serve it whole at the table. If desired, cut it into nice florets.

Iberian Secreto

1. Mix the celery salt with the paprika to make a spicy rub. Gently rub the mixture into the secreto. Don’t use too much: the seasoning should complement the meat, not overpower its flavor.
2. Grill the secreto briefly over direct heat. The fat melts and drips onto the coals, creating deep aromas and an extra smoky flavor.
3. Next, move the meat to an area with indirect heat and let it cook a little longer until it reaches the desired doneness.
4. Let the meat rest briefly and top it with finely grated Pecorino. For a more Spanish touch, you can also opt for a well-aged Manchego.

Baby Potatoes in a Salt Crust

1. Mix the salt and flour in a bowl. Add water little by little until you have a firm dough that no longer sticks to your hands.
2. Rinse the baby potatoes. There's no need to pat them dry.
3. Roll out the dough into sheets about 0.5 cm thick. Place a portion of baby potatoes along with your choice of herbs in the center of a sheet of dough. Fold the dough around the potatoes to form a completely sealed parcel. Make sure there are no tears or openings in the crust.
4. Place the potato parcels in the Braaimaster. In the braai oven at about 250 °C, the potatoes will take about 45 to 60 minutes to cook.
5. If necessary, check for doneness using a meat thermometer. The potatoes are done when they reach a core temperature of at least 90 °C.
6. Just before serving, crack open the salt crust and remove the crust and any herbs.

Serving

1. Serve the cauliflower whole at the table and cut it into nice florets right there.
2. Slice the secreto ibérico into thin slices and serve it with the salt-crusted potatoes.
3. If desired, finish the cauliflower with a little extra sea buckthorn berry powder and a bit of sea buckthorn butter.
4. Serve the dish immediately so that the various flavors and textures come through best.

About this recipe

The appeal of this dish lies in the simplicity of its ingredients. Strung on a hook over the fire, the cauliflower cooks slowly, giving it a surprisingly deep, smoky flavor. The sea buckthorn berries add a fresh, tangy note, while the secreto ibérico is rich and flavorful on its own and therefore needs little else. The salt-crusted potatoes round out the dish with their soft, creamy texture.