Smoked Cauliflower

This is a fun twist to smoke a whole head of cauliflower. Add your favorite seasoninig and slice it for serving.

Course Side Dish

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 81kcal

Author Jason

Ingredients

Cauliflower Paste and Rub

2 tbsp Olive Oil
2 tbsp DizzyPig Dizzy Dust
Lemon Juice from half a lemon
2 cloves Garlic minced
1 tbsp Tomato Paste

Cauliflower for Smoking

1 head Cauliflower

Instructions

Prepare the Cauliflower Paste and Rub

Mix all of the ingredients together in a bowl.
Rub the mix over the cauliflower.

Smoke the Cauliflower

Oil cast iron skillet with olive oil or non stick spray.
Grill at a low heat of 300 degrees. Add wood chips periodically to keep a light smoke rolling. You don't need much!
Remove when the cauliflower is fork tender (about 45 minutes).

Notes

Speed Up the Recipe: To cut the smoking time in half, parboil or steam the head of cauliflower for five minutes first. This gives it a good head start on cooking.

Wood Chips: Choose a bold flavor like mesquite or hickory. This works so well with the tomato and garlic flavors.

Choose a Bold Rub: Make sure you choose a dry rub that has enough flavor to shine through the tomato paste. Mild rubs will be hard to taste after the cook is done.

Spicy: This is the perfect recipe to add some heat. Sprinkle some chili pepper flakes on the tomato paste to get a nice heat to the dish.

Leftovers: Store in a covered dish in the refrigerator for up to three days. Be careful, as the smoke flavor will intensify as it rests in the fridge. If you use too much smoke, it may taste like charcoal a few days later.

A little smoke goes a long ways. The billowing, smoking grills look good on Instagram, but that is way too much smoke for cooking vegetables.

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