The Ultimate Smoked Cauliflower

Smoked cauliflower florets in an aluminum pan.

No ratings yet

This pellet grill cauliflower is easy to whip up, can be prepared using one bowl, and creates beautifully tender florets with amazing smoke flavor!

Prep Time15

Cook Time1

Total Time1 15

Course: All Recipes, Side Dish

Cuisine: American

Servings: servings

Calories: 122kcal

Author: Jeri Walker

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!

Video

Notes

Can I use frozen cauliflower? Fresh cauliflower works best for this recipe. Frozen cauliflower contains too much moisture and won't get the same texture.

Can I use different seasonings? Absolutely! This recipe is very adaptable. Try using your favorite BBQ rub, Cajun seasoning, or even just salt, pepper, and olive oil for a simpler version.

Smoker Tips: Because there are varying types of smokers (pellet, electric, offset, etc.), you may need to adjust your cooking time slightly. Just check for tenderness at the 45-minute mark.

Wood Selection Tip: You do not want to use strong woods like mesquite. Milder woods like apple, cherry, or maple work best with vegetables and won't overpower the cauliflower's natural flavor.

Storage Tips: If not eating immediately, let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days.

Reheating Tips: To maintain texture, reheat in an oven at 350°F for about 10 minutes or in an air fryer for 3-4 minutes at 375°F. Microwaving will make the cauliflower soft.

Double Batch Tip: This recipe doubles easily, just make sure to spread the cauliflower out in a single layer when smoking. Use a separate tray for each head of cauliflower.

Nutrition