Whole Smoked Cauliflower
Whole Smoked Cauliflower lets hickory and apple wood infuse a head of cauliflower with gentle sweetness and a toasty, nutty depth. The exterior turns bronzed and aromatic while the inside stays tender, finished with a tangy mayo–barbecue drizzle for a smoky-saucy contrast. Serve as a backyard cookout side or a standout vegetarian centerpiece alongside grilled meats.
- Prep5 mins
- Cook2 hrs
- Serves8
- DifficultyEasy
- 1
Preheat an outdoor smoker to 250 degrees F (120 degrees C). Add hickory and apple wood chips as directed by the manufacturer.
- 2
Rub the cauliflower head with olive oil, then season with seasoned salt and pepper.
- 3
Set the cauliflower on the rack of the preheated smoker and smoke until tender, about 2 hours.
- 4
In a small bowl, whisk the mayonnaise and barbeque sauce together until smooth.
- 5
Move the cauliflower to a serving dish. Drizzle the mayo mixture over the top before serving.
- Calories 81.82 kcal Low Source
- Protein 4.47 g Low Source
- Carbs 7.59 g Moderate
- Total Fat 4.78 g Moderate
- Saturated Fat 0.96 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 3.51 mg Low Source
- Sodium 469.06 mg High
- Fiber 3.82 g Moderate
- Sugar 3.6 g Moderate
- Added Sugar 0.57 g Low Source
- Calcium 27.5 mg Low Source
- Iron 0.6 mg Low Source
- Potassium 253.51 mg Low Source
- Vitamin A 3.6 mcg_rae Low Source
- Vitamin C 72.07 mg Good Source
- Vitamin D 0.02 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚