Smoked Maple Cauliflower
This smoked maple cauliflower is a great side dish to serve at a barbecue.
TIP:Want to spice it up? Add 1/2 teaspoon red pepper flakes or 1 tablespoon sriracha to step 1.
TIP:To infuse extra moisture into the cauliflower, place a ramekin with 1/2 cup apple cider vinegar on the grill grate while smoking.
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 tablespoon maple syrup
- 1/2 teaspoon mustard powder
- 1 teaspoon smoked paprika
- 1 tablespoon ketchup
- 3 tablespoons extra virgin olive oil
- kosher salt, as desired
- ground black pepper, as desired
- 2 heads cauliflower, leaves and stem trimmed
- Small Bowl
- Whisk
Instructions
Step 1
In a small bowl, add all ingredients, except the cauliflower, and whisk into a paste. Evenly cover both heads of cauliflower on all sides with the prepared paste.
Step 2
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place cauliflower on grill grate, then close the hood.
Step 3
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Step 4
Turn dial to SMOKER, set the temperature to 225°F, and the time to 2 hours. Select START/STOP to begin cooking (preheating is not needed).
Step 5
When cooking is complete, open hood, remove cauliflower and slice into “steaks”. Serve with your favorite tangy dipping sauce or dressing, such as ranch, blue cheese, or avocado buttermilk.