Cauliflower that has been smoked absorbs just the appropriate amount of smoke to go well with your meat without being overbearing. The sauce unifies it all and goes well with beef, pig, and chicken. When paired with a supper salad, the potato won’t even be missed.
| Prep Time: | 5 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- hickory and apple wood chips, as needed
- 1 (2 pound) head cauliflower
- 1 tablespoon olive oil
- ½ teaspoon seasoned salt
- ¼ teaspoon ground black pepper
- 1 tablespoon mayonnaise
- 1 tablespoon barbeque sauce
Instructions
- Preheat an outdoor smoker to 250 degrees F (120 degrees C). Add hickory and apple wood chips according to manufacturer’s instructions.
- Rub cauliflower head with olive oil and season with seasoned salt and pepper.
- Place on the rack of the preheated smoker and smoke until tender, about 2 hours.
- Whisk mayonnaise and barbeque sauce together in a small bowl until smooth.
- Transfer cauliflower to a serving dish. Drizzle mayo mixture over top before serving.
Nutrition Facts
| Calories | 59 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 123 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Used a higher temp because “crispy” was my wife’s requirement and I wanted to be sure. Will do again.
This was horrible. Please save yourself some time and try something else.