Best 2 Whole Smoked Cauliflower Recipes

Whole smoked cauliflower is a flavorful and nutritious dish that can be enjoyed as a main course or side dish. It is a great way to enjoy the unique flavor of cauliflower, and the smoking process adds a smoky and slightly sweet flavor that pairs well with a variety of sauces and toppings. While there are many different ways to smoke cauliflower, this article will provide you with a step-by-step guide to help you create the perfect whole smoked cauliflower. From selecting the right cauliflower head to choosing the best wood chips for smoking, we'll cover everything you need to know to make this delicious dish.

Check out the recipes below so you can choose the best recipe for yourself!

WHOLE ROASTED CAULIFLOWER WITH SMOKED PAPRIKA

Whole Roasted Cauliflower with Smoked Paprika image

I recently roasted a chicken using a smoked paprika rub and decided to try it on a whole cauliflower. It was totally delicious! I recommend serving it as a vegan or vegetarian main with a big green salad.

Provided by LauraF

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 55m

Yield 2

Number Of Ingredients 8

Ingredients

1 small head cauliflower
1 ½ teaspoons fennel seeds
1 ½ teaspoons smoked paprika
1 ¼ teaspoons sea salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 tablespoons olive oil
½ lemon, juiced

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Trim large leaves off the cauliflower. Trim stalk so cauliflower can sit flat in a Dutch oven.
Grind fennel seeds with a mortar and pestle. Mix in smoked paprika, salt, pepper, and garlic powder. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over.
Bake in the preheated oven, covered, until tender, about 30 minutes. Uncover and baste with any juices that have pooled at the base. Continue baking, uncovered, until top is browned and center feels completely tender when pierced with a paring knife, about 15 minutes.

Nutrition Facts : Calories 171.2 calories, Carbohydrate 12.4 g, Fat 14.2 g, Fiber 5.7 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 1143.1 mg, Sugar 3.4 g

WHOLE SMOKED CAULIFLOWER

Whole Smoked Cauliflower image

Smoking cauliflower absorbs just the right amount of smoke that complements your meat without overpowering. This works well with beef, pork, and chicken and the sauce ties it all together. Serve with a dinner salad and you won't even miss the potato.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Cauliflower

Time 2h5m

Yield 8

Number Of Ingredients 7

Ingredients

hickory and apple wood chips, as needed
1 (2 pound) head cauliflower
1 tablespoon olive oil
½ teaspoon seasoned salt
¼ teaspoon ground black pepper
1 tablespoon mayonnaise
1 tablespoon barbeque sauce

Steps:

Preheat an outdoor smoker to 250 degrees F (120 degrees C). Add hickory and apple wood chips according to manufacturer's instructions.
Rub cauliflower head with olive oil and season with seasoned salt and pepper.
Place on the rack of the preheated smoker and smoke until tender, about 2 hours.
Whisk mayonnaise and barbeque sauce together in a small bowl until smooth.
Transfer cauliflower to a serving dish. Drizzle mayo mixture over top before serving.

Nutrition Facts : Calories 59.1 calories, Carbohydrate 6.9 g, Cholesterol 0.7 mg, Fat 3.2 g, Fiber 2.9 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 123.1 mg, Sugar 3.3 g

Tips:

Choose the right cauliflower: Look for a head of cauliflower that is firm and tightly packed, with no signs of bruising or wilting.
Prepare the cauliflower properly: Remove the leaves and stem from the cauliflower, then cut it into thick steaks. You can also leave the cauliflower whole, but it will take longer to cook.
Season the cauliflower generously: Use a variety of spices and herbs to flavor the cauliflower. Some good options include salt, pepper, garlic powder, onion powder, paprika, and chili powder.
Cook the cauliflower over indirect heat: This will help to prevent the cauliflower from burning. If you are using a charcoal grill, place the coals on one side of the grill and the cauliflower on the other side. If you are using a gas grill, turn off the burner on one side of the grill and place the cauliflower on that side.
Cook the cauliflower until it is tender: The cauliflower is done cooking when it is tender when pierced with a fork. The internal temperature of the cauliflower should be at least 165 degrees Fahrenheit.
Let the cauliflower rest before serving: This will help the cauliflower to retain its juices.

Conclusion:

Smoked cauliflower is a delicious and healthy side dish that can be enjoyed by people of all ages. It is a great way to add some variety to your next cookout or potluck. With its smoky flavor and tender texture, smoked cauliflower is sure to be a hit with everyone who tries it.