Whole Smoked Cauliflower


Smoking cauliflower absorbs just the right amount of smoke that complements your meat without overpowering. This works well with beef, pork, and chicken and the sauce ties it all together. Serve with a dinner salad and you won't even miss the potato.

Prep Time:
5 mins
Cook Time:
2 hrs
Total Time:
2 hrs 5 mins
8 servings


  • 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


  1. Preheat an outdoor smoker to 250 degrees F (120 degrees C). Add hickory and apple wood chips according to manufacturer's instructions.

  2. Rub cauliflower head with olive oil and season with seasoned salt and pepper.

  3. Place on the rack of the preheated smoker and smoke until tender, about 2 hours.

  4. Whisk mayonnaise and barbeque sauce together in a small bowl until smooth.

  5. Transfer cauliflower to a serving dish. Drizzle mayo mixture over top before serving.

Nutrition Facts (per serving)

59 Calories
3g Fat
7g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 59
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 1mg 0%
Sodium 123mg 5%
Total Carbohydrate 7g 3%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 2g
Vitamin C 53mg 264%
Calcium 27mg 2%
Iron 1mg 3%
Potassium 350mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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