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Smoked Cauliflower Recipe
I’m going to show you how to smoke a whole cauliflower on the barbeque! This smoked cauliflower recipe is packed with flavour and tastes smokey and delicious! Using a delicious combination of seasonings in the rub, as well as using my Napoleon BBQ as a smoker, I smoked a whole cauliflower that tastes like a flavour-packed roast with a herb-caper sauce to finish it off perfectly.
This smoked cauliflower recipe is dairy-free and vegan, which is great to have during a family dinner, especially during the holidays! This recipe is perfect for any party, and makes a great plant-based Thanksgiving “roast”. Plus, using the barbeque to cook leaves the kitchen more available for cooking other dishes during busy dinners.
Related Recipe: Fried Cauliflower Bites
Smoked Whole Cauliflower
I was inspired to make this BBQ cauliflower recipe after seeing people online making Thanksgiving roasts in their smokers and I knew I had to use my barbeque to make a plant-based alternative so people can have a veggie alternative that packs the same punch of flavour. My Napoleon Barbecue is reliable and I knew it had the power to infuse this cauliflower with flavour and cook it to perfection while I can walk away and focus on preparing other things inside the kitchen.
This is a perfect centrepiece and conversation starter, this recipe is unique, well balanced and pairs perfectly with other dishes like mashed potatoes, brussels sprouts. And if you don’t have access to a barbeque, you can also make this in the oven, but it won’t live up to its full potential.
Related Post: Vegan BBQ Recipes
INGREDIENTS FOR SMOKED CAULIFLOWER (VEGAN):
- Wood Chips (I used maple wood chips)
- Water or Apple Juice
- Vegetable Broth
- Cauliflower
- Olive Oil
- Soy Sauce
- Maple Syrup
- Tomato Paste
- Dijon Mustard
- Paprika
- Cumin
- Garlic Powder
- Onion Powder
- Mushroom Seasoning or MSG
- Black Pepper
KITCHEN EQUIPMENT:
- Napoleon Barbeque or Oven, I used my Rouge XT 425 for this recipe)
- Measuring Utensils
- Mixing Bowls
- Smoker Box or Tin Foil
- Stock Pot
- Wire Rack
- Cast Iron Pan
- 1-2 cups wood chips of your choosing (I used maple wood)
- water or apple juice
- enough vegetable broth to cover the cauliflower completely
- 1 cauliflower head, leaves removed
- 3 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp tomato paste
- 1 tsp dijon mustard
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp mushroom seasoning or MSG
- ¼ tsp black pepper
- Soak your wood chips in water or apple juice for 45 minutes to 1 hour.
- Place your wood chips into a smoker box, or wrap them in tin foil and poke some holes into the foil.
- Preheat your BBQ to 350F for indirect grilling with wood chips placed into your BBQ above your heat source.
- Boil the cauliflower in vegetable broth for 5 minutes, flipping halfway through.
- Remove it from the broth and place it on a wire cooling rack for about 10 minutes to drip dry.
- Meanwhile, in a small bowl mix together olive oil, soy sauce, maple syrup, tomato paste, dijon mustard, and seasonings: paprika, cumin, garlic powder, onion powder, mushrooms seasoning and black pepper.
- Place cauliflower into a cast iron pan and generously rub with the marinade/ sauce we just made.
- Place cast iron pan with the cauliflower on the grill away from the main heat source and smoke the cauliflower for 45-75 minutes or until fork-tender. Don't open the lid too much or else you will disrupt the smoking process.
- Serve drizzled with herbed caper sauce and garnished with fresh herbs and capers (optional).
Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!
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