Smoked Cauliflower
This Smoked Cauliflower head is rubbed with a flavorful blend of seasonings and placed on the smoker or BBQ to get soft and tender while soaking up the smoky goodness.
Servings: 6 Servings
Calories: 108kcal
Equipment
- Smoker Grill
Ingredients
- 1 medium head of cauliflower appox 2 lbs
- 1 teaspoon brown sugar
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 cup olive oil
Instructions
- Preheat the smoker to 220°F (105°C). We recommend using apple, cherry or hickory hardwood pellets.
- It’s best to pre-cook the cauliflower. You can do this by cooking for 2 minutes in the microwave or 0 minutes in the Instant Pot, or boil in a pot of water for 5 minutes. You can skip this step if you’re planning to cook the cauliflower for 2+ hours on the smoker alongside other things.
- Mix together the seasonings with the olive oil. Brush or rub the seasoning mix evenly all over the cauliflower head.
- Place the cauliflower directly on the grill.
- Smoke for 60-90 minutes, until fork tender.
Notes
- Always use a super fresh cauliflower. The longer it sits in the fridge, the more it breaks down, which can lead to a cauliflower that falls apart when cooked.
- Don't remove the cauliflower too soon, or it might still be crunchy inside. You can jiggle the florets to see if they are loose to the core. To speed up the process, be sure to pre-cook the cauliflower (see notes above).
- To get a char on the outside of the cauliflower, you can put it under the broiler, if you want. I don't bother with that, because it's great as is.
Nutrition
Calories: 108kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 128mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 189IU | Vitamin C: 46mg | Calcium: 23mg | Iron: 1mg