This ultimate smoked cauliflower is perfectly seasoned, smoky-flavored, and unbelievably tender - truly the best cauliflower recipe ever! This pellet grill cauliflower is easy to whip up and makes the perfect side dish for any meal.
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This smoked cauliflower is one of my favorite vegetable recipes. Whether it's the perfect smoky flavor, the tender-crisp texture, or the way the florets soak up all those amazing spices - it is SUPER delicious. Even my son, who has an aversion to cauliflower, said he could eat this every day.
You can make this easy recipe on any type of smoker. I've made it on both my Pit Boss smoker and Traeger grill.
If you love smoked vegetables, you'll also like my Smoked Zucchini, Smoked Baked Potatoes, and Smoked Corn on the Cob in Foil.
Ingredients for Recipe
- Cauliflower - You will need one large head of cauliflower cut into even-sized florets. Use a fresh, firm head with tight florets and no brown spots.
- Olive Oil - 2 tablespoons to coat the florets and help the seasonings stick.
- Smoked Paprika - 1 teaspoon adds a beautiful color and smoky flavor. You can also use regular paprika.
- Oregano - 1 teaspoon of dried oregano brings a Mediterranean touch.
- Garlic Powder - 1 teaspoon for that savory depth without the risk of burning fresh garlic.
- Onion Powder - 1 teaspoon adds another layer of flavor.
- Sea Salt - ½ teaspoon to enhance all the other flavors.
- Black Pepper - ½ teaspoon for a little kick.
- Fresh Parsley - 2 tablespoons chopped for garnish (optional but recommended).
Full ingredient amounts are provided in the recipe card below.
How to Make Smoked Cauliflower:
Before You Start: Preheat Your Smoker
Before you start, preheat your pellet grill or Traeger smoker to 300°F! You want to give your smoker at least 15 minutes to heat up EVEN if it beeps and tells you it's preheated after 5 minutes.
Step 1: Prepare Your Cauliflower
Rinse your cauliflower head thoroughly and pat it completely dry with paper towels. This is SUPER important - wet cauliflower will steam rather than absorb smoke flavor properly.
Cut the cauliflower into evenly sized florets, about 1½ to 2 inches in size. Try to keep them consistent for even cooking.
Step 2: Season the Cauliflower
Combine olive oil and all seasonings in a large bowl or in an aluminum pan if using. Add cauliflower and toss until every piece is thoroughly coated with the seasoned oil. Use your hands to get it in all the nooks and crannies - just make sure they're clean first! 😉
Step 3: Smoke the Cauliflower
Transfer the seasoned cauliflower to one of the following:
- An aluminum foil pan
- A grill basket/vegetable tray
- An aluminum foil "boat" made out of aluminum foil.
Place your cauliflower on the smoker and close the lid. Smoke at 300°F for 1 hour total. After 30 minutes, open the smoker and gently stir the cauliflower to ensure even cooking.
Smoker Tips: Different smokers vary in how they maintain temperature. If your smoker runs hot, check the cauliflower at the 45-minute mark to ensure it doesn't overcook.
Step 4: Serve and Enjoy!
The cauliflower is done when fork-tender but still with a slight bite. Transfer to a serving dish and garnish with freshly chopped parsley if desired.
Variations
Spicy: Add ¼ to ½ teaspoon of cayenne pepper or red pepper flakes to the seasoning blend.
Cheesy: During the last 5 minutes of smoking, sprinkle grated parmesan or smoked gouda over the cauliflower and let it melt.
Mediterranean Style: Add 1 teaspoon of Za'atar seasoning to the mix and serve with tzatziki for dipping.
BBQ Version: Use your favorite BBQ rub instead of the spice blend, then brush with a little BBQ sauce during the last 10 minutes of cooking.
Storing, Reheating, and Make-Ahead Tips
How to Store Leftovers
Store any leftover smoked cauliflower in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Microwave: Quick but sacrifices the texture somewhat. Heat for 1-2 minutes.
- Oven: Spread on a baking sheet and heat at 350°F for 10 minutes for better texture.
- Air Fryer: 3-4 minutes at 380°F for the best results.
Make-Ahead:
You can prep the cauliflower and seasoning mix up to 2 days ahead, storing separately. Combine just before smoking.
What to Serve with Smoked Cauliflower
Serving the perfect main dish with your smoked cauliflower can turn a simple side into an unforgettable meal. Here are some of my favorites:
Recipe FAQs
Yes! For a whole cauliflower head, trim the leaves, cut a flat base so it sits steadily, and smoke at 275°F for about 2 hours. Test doneness by inserting a knife into the core - it should slide in easily.
Yes! Roast at 425°F for about 25-30 minutes, turning halfway through.
Milder woods like apple, cherry, pecan, or maple work best.
This usually happens if the florets are too small, the smoker temperature is too high, or the cauliflower was too wet before smoking.
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Printable Recipe
The Ultimate Smoked Cauliflower
Ingredients
- 1 large head cauliflower (cut into florets)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley chopped for garnish (optional)
- 1 large lemon cut into wedges for serving (optional)
Instructions
- Preheat the smoker to 300°F. You want to give your smoker at least 15 minutes to heat up EVEN if it beeps and tells you it's preheated sooner.
- Rinse cauliflower and pat it completely dry with paper towels. Cut into evenly sized florets (about 1½ to 2 inches each). You want to make sure you cut pieces that are similar in size or you will have some pieces overcooking while others remain undercooked.
- In a large mixing bowl, combine olive oil (2 tablespoons), smoked paprika (1 teaspoon), oregano (1 teaspoon), garlic powder (1 teaspoon), onion powder (1 teaspoon), sea salt (½ teaspoon), and black pepper (½ teaspoon), then stir until combined.
- Add the cauliflower florets to the bowl and toss until they are well-coated with the seasoning mixture. Make sure to get into all the nooks and crannies of the florets for maximum flavor. NOTE: To get the perfect flavor we're going for, you MUST toss thoroughly by hand! Make sure every floret gets an even coating of the seasoned oil.
- Place the seasoned cauliflower in a grill basket or vegetable tray (you can also use a foil "boat" with a few holes poked in the bottom for smoke penetration). Do not overcrowd or stack too much or the cauliflower will not cook evenly.
- Smoke at 300°F for 1 hour total on your smoker. After 30 minutes of smoking, gently stir or flip the cauliflower to ensure even cooking. Test doneness by inserting a fork into a floret. It should be tender but still have a slight bite to it - not mushy. The edges should be nicely browned.
- Once smoked, transfer to a serving dish and garnish with fresh chopped parsley if desired. Serve with lemon wedges on the side for squeezing over the top right before eating. Enjoy!
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Notes
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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