Smoked Cauliflower

This Smoked Cauliflower is one of the easiest side dishes you can make on the smoker. Thick cauliflower steaks are lightly seasoned, smoked until fork-tender, and infused with just the right amount of smoky flavor. It pairs well with everything from steak and chicken to pork and seafood.

Cauliflower is one of those vegetables I always seem to have in the refrigerator because it's so versatile. We use it for mashed cauliflower, cauliflower rice, and roasted cauliflower all the time, so it only made sense to see how it turned out on the smoker. The result was even better than I expected. The smoky flavor adds something you just can't get from the oven, and it's become one of my favorite smoker side dishes.

For more smoked vegetable recipes, try our Smoked Butternut Squash and Smoked Zucchini.

Why You'll Love This Recipe

• Easy smoker side dish
• Naturally low carb and keto-friendly
• Simple ingredients
• Tender with delicious smoky flavor
• Great alongside almost any grilled meat
• Ready in about an hour
• Perfect for pellet grills and smokers

Before You Get Started

• Cut the cauliflower into thick ¾-inch steaks so they don't fall apart while cooking.
• Leave the core attached to help hold the slices together.
• Preheat your smoker before adding the cauliflower.
• A little olive oil helps the seasonings stick and keeps the cauliflower from drying out.

Ingredients

• Cauliflower - Slice a large head of cauliflower into thick "steaks" so the florets stay together while they smoke.
• 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.

See the recipe card for quantities.

How to Make Smoked Cauliflower

Preheat your smoker to 225°F. Any smoker will work for this recipe.

Step One: Slice the cauliflower into ¾-inch thick steaks, leaving the stem attached to hold it together.

Step Three: Arrange the cauliflower on a tray or baking sheet. Brush or drizzle both sides with olive oil. Season generously with salt and black pepper.

Step Four: Smoke for about 60 minutes directly on the grill grates with the lid closed. Cook until the cauliflower is tender enough to pierce easily with a fork. Remove from the smoker and serve.

Variations

• Cheesy - Sprinkle with Parmesan during the last 10 minutes of cooking.
• Buffalo - Brush with buffalo sauce during the final 15 minutes and drizzle with blue cheese dressing before serving.
• Loaded - Top with butter, sour cream, shredded cheddar, bacon, and green onions.
• Seasoned - Try garlic powder, onion powder, smoked paprika, lemon pepper, or your favorite BBQ seasoning blend.
• Cauliflower Salad - Chop the leftovers and mix with mayonnaise or Greek yogurt for an easy smoked cauliflower salad.

Try making Smoked Cabbage or Smoked Asparagus next!

Equipment

You'll need a Traeger grill, another smoker, or another type of pellet grill, a sharp knife, a cutting board, tongs, and a baking sheet or tray for seasoning the cauliflower before smoking.

Storage

Store leftover smoked cauliflower in an airtight container in the refrigerator for up to 4 days.

Reheat in the oven, air fryer, or skillet until warmed through. I don't recommend freezing it.

Common Questions

Can I use frozen cauliflower?

Fresh cauliflower works best. Frozen cauliflower is watery and would be mushy from such a long cooking time.

What wood pellets should I use?

Milder woods work best. We like apple, cherry, maple, or pecan.

Can I make smoke florets instead?

Sure. You can smoke florets in a grilling basket instead of slices. They'll cook more quickly, so check them after about 30 to 40 minutes.

What should I serve with smoked cauliflower?

It pairs well with all types of barbecue. We like smoked steak, brisket, ribs, pork tenderloin, grilled chicken, and smoked fish.

Recipe

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Originally Published August 16, 2021. Revised and Republished July 24, 2026.