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.

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Recipe Summary

prep:
5 mins
cook:
2 hrs
total:
2 hrs 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

59 calories; protein 2.3g; carbohydrates 6.9g; fat 3.2g; cholesterol 0.7mg; sodium 123.1mg. Full Nutrition
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