Whole cauliflower

Form

Whole vegetable

Typical weight

700–1200 g

Typical thickness

120–180 mm

Cut

Not a cut of anything

Three cauliflower records is not repetition; it is three different cooks. Florets are small pieces over direct heat in about ten minutes. A steak is a slab that browns on two faces. A whole head is a hundred and fifty millimetres through, which puts it in the same bracket as a beetroot or a jacket potato — no arrangement over direct heat gets its centre tender before the outside is ruined, so it belongs indirect with the lid down. What makes it worth doing rather than merely possible is that the dense head steams itself from the inside while the exposed surface dries and browns, which is a texture neither of the other two produces. The cue is a knife going into the core without resistance. No duration is published.

Burnt outside, underdone inside

Dense whole vegetables never getting tender — 2 distinguishable causes.

Still raw in the middle

Dense whole vegetables never getting tender — 2 distinguishable causes.

Cooling, keeping and reheating what is left is general guidance for barbecue leftovers. Neither UK authority publishes anything specific to whole cauliflower, and BBQHQ does not invent a distinction they do not make.

• No published barbecue cooking time has been found for this food. The sources that cover it describe how to prepare it or how to keep it safe, not how long it takes over fire.

What we know we’re missing records what was searched for each of these, and what would settle it.