Finding new ways to enjoy vegetables is a talent everyone needs to work on. Smoked cauliflower allows you to enjoy a versatile veggie in a whole new way. Smoky flavor, tender, and well-seasoned. This side dish can stand up to any main course.
Cauliflower is a versatile vegetable. We use riced cauliflower for Thai or Chinese dishes on a regular basis. We'll make mashed cauliflower to provide a keto and low carb option when we are craving mashed potatoes. We love roasted cauliflower as well as other roasted veggies for that nice little charred bite. So I thought, why not give smoking a try?
In the summer months, I like to try and cook new things on the smoker that I might otherwise try in the oven. Not turning the oven on saves on the airconditioning bill as well and I would love to be able to spend a few more dollars on some nice cuts of meat.
This smoked cauliflower recipe was the perfect accompaniment to our smoked steaks.
Cauliflower - We chose to cut our cauliflower in slices or cauliflower steaks. This allows the smoke to reach into all those nooks and crannies.
Olive Oil - You can really use any oil. It just moistens the cauliflower a bit and helps it not stick to the grill grates.
Salt - You can season to taste with kosher salt, sea salt, or another favorite salt.
Pepper - Black pepper is optional and can also be added to your preference.
How to Make Smoked Cauliflower
Step 1: Take the whole cauliflower head and make some thick slices. They will almost be like smoked cauliflower steaks. I don't want to do a whole roasted cauliflower or a whole smoked cauliflower because I fear the smoked cauliflower florets will just dry out as you try to cook the thicker parts to tender. So make thick slices about ¾ of an inch works well.
Step 2: Place the cauliflower on a cooking tray. Drizzle with olive oil and season with salt and pepper. Flip the pieces over to season the other side as well. Once completely seasoned. Place in preheated smoker at around 225°F for 60 minutes. You want to cook this until it is easy to pierce with a fork. Once done, remove from heat and serve.
Entree - Make it the main dish! Smoked cauliflower casserole is sure to please. In our house, casseroles seem to be one of the best homes for leftovers. You don't waste food and you can present it the next day or two as a completely different meal. It feels new again. Smoked cauliflower gives you several different options.
Toppings - Smoked cauliflower adds an absolutely delicious side to your place and can easily replace that baked potato to accompany your favorite steak. If you want, go ahead and hit it with your favorite baked potato toppings. You can hit it with butter, sour cream some cheddar, and bacon if you want to go big! Have some fun and put your personality into the food you prepare.
Buffalo - Add buffalo sauce during the last 15 minutes to make smoked buffalo cauliflower. And then top with a drizzle of blue cheese dressing.
Salad - You can also make it into a cauliflower salad. Our go-to is to just use ½ a part of mayo and ½ a part of either sour cream of Greek yogurt. Once you have that creamy base just season it to taste with seasoned salt, pepper, or a favorite spice blend like lemon pepper.
Why smoke cauliflower?
One of the other benefits of smoking side dishes is that if done well, you can figure out how long everything might take on the smoker and try to time it all together. For instance, we are going to smoke the cauliflower at 225°F for about one hour. If I am also cooking ribs that day, I can throw the cauliflower on for the last hour the ribs are cooking and they will be done at the same time. Every chef likes to be able to perfectly time the cooking to have the entire meal ready to go. Smoking gives a great opportunity to do that.
What to Serve with Smoked Cauliflower?
You can serve this with any of your favorite healthy smoked recipes.
Tender smoky cauliflower will become one of your staple smoking day recipes. I hope you enjoy our cauliflower recipes!
- 1 head of cauliflower
- 2 tablespoon olive oil
- 1 teaspoon salt
- ¼ teaspoon pepper
- Cut the cauliflower into steak-sized slices. Drizzle with the olive oil and sprinkle with salt and pepper.
- Cook in a preheated smoker at 225 for 1 hour or until tender.