A tender smoked whole cauliflower with a crusty smoked layer and soft cauliflower flesh, perfect as a healthy low-carb side dish or light dinner.
Bonus, this smoked cauliflower recipe works with charcoal barbecue, electric barbecue, and even in your oven! It’s also vegan, gluten-free, and keto diet approved.
It’s an entire cauliflower head rubbed with marinade and slowly cooked on a smoker or charcoal barbecue. It has soft, tender cauliflower flesh with a crust or smoky marinade that tastes like tandoori meat.
It’s very to make a smoked cauliflower at home. You only need a cauliflower head and a few spices to create a tasty, smoky marinade.
The ingredients you need to make this cauliflower recipe are:
Combine all the marinade ingredients and rub onto the cauliflower head using a pastry brush or your hand. Then, cook the cauliflower choosing one of the options listed below.
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There are four ways to smoke cauliflower. Obviously, the best way to create a smoky cauliflower is with a smoker. But since not everyone owns one, I provided options using a charcoal barbecue, an electric barbecue, or even your oven.
Below I listed all my tips to make this delicious smoked cauliflower recipe based on the option you have at home.
This is the best option for a delicious woody flavor!
Preheat your smoker to 220F (105C) load with one of the wood chips below. This cauliflower taste absolutely delicious with some of the below options:
Then, follow the instructions of the smoker manufacturer to cook the cauliflower on inverted heating.
To use your charcoal barbecue to smoke food. Start a fire in your charcoal barbecue and let the fuel cook down. When the coal is white, it’s ready to smoke food.
Place your cauliflower on the side of the grill opposite the hot charcoal.
Close the lid and maintain the temperature inside the barbecue to 110C-130C. If it’s too cold, add more cooked-down coals. If too hot, add a foil takeaway container filled with water and place directly onto the grill above the hot charcoal.
Don’t open the lid too often and let the cauliflower slowly cook for about 1 hour – if you insert a thermometer in the cauliflower, it should reach about 90C.
Once cooked, remove from the barbecue and enjoy it as a side dish or meal with homemade tomato sauce or avocado dressing.
Smoking food on an electric BBQ is possible, but it won’t add the same smokiness to your food. In fact, there is no combustion and therefore no smoke.
So let me teach you how to turn your electric grill into a smoker.
First, grab a small aluminum box – it can be a takeaway container, or you can shape a box-like shape with a piece of aluminum foil.
Fill with charcoal or pre-soaked wood. Next, preheat the electric grill to a low temperature around 225F.
Place that box inside the grill on the grate, cover the box with another piece of foil and punch holes with a skewer.
This box will create smoke – like a smoker box. The smoke will come out of the holes and gives a smoky flavor to your food.
After 15 minutes, add the cauliflower to the grill, as far away as possible from the heat source for indirect heating effect.
You can roast cauliflower in the oven, but you won’t have the same smoky flavor as you would get from charcoal or wood. However, it’s still a great technique if you don’t have an outdoor barbecue.
Place the rubbed cauliflower into a skillet covered with a piece of foil. Bake in preheated oven 220C for 40-55 minutes or until fork-tender.
Yes, you can make this recipe a little bit faster by steaming, boiling, or microwaving the cauliflower head for 5 minutes before adding the marinade.
This reduces the smoking time by about 45 minutes.
It’s also a great side dish to grilled meat.
I love to create recipes with cauliflower because they are low-carb, tasty, and rich in nutrients. Below I listed more cauliflower recipes for you to try:
Have you made this smoked cauliflower recipe? Share a comment below to let me know how it goes!
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