Leftover Barbecued Cauliflower is delicious. You’ve already got the oven going, and there’s enough spice rub for two heads, so double the recipe, if you like.
- 1/4 cup plus 1 1/2 teaspoons All-Purpose Spice Rub
- 1 large head cauliflower, stem trimmed, leaves left intact
- 1/4 cup plus 1 teaspoon olive oil
- 6 tablespoons barbecue sauce, plus extra for serving
- 1/2 cup panko breadcrumbs
Make All-Purpose Spice Rub. Adjust oven rack to lowest position and heat oven to 400 degrees.
Brush cauliflower with 1/4 cup of the olive oil and sprinkle with 1/4 cup of the spice rub. Set on a small, rimmed baking sheet; roast until a thin-bladed knife inserted into the cauliflower can easily be removed, 1 to 1 1/4 hours. Thin the barbecues sauce with enough water that it pours easily. Remove the cauliflower from oven, pour barbecue sauce all over to completely coat, and then return it to the oven. Continue to roast until barbecue sauce is set, 10 to 15 minutes longer. Remove and let stand to cool slightly.
Meanwhile, heat a small skillet over medium-low heat; mix panko with remaining spice rub and olive oil. Add panko to skillet and toast, stirring frequently, until golden brown, about 5 minutes.
When ready to serve, cut cauliflower into 4 to 6 wedges. Drizzle with extra barbecue sauce, sprinkle with breadcrumbs, and serve.