Hello World KitchenBeta

Smoked BBQ Whole Cauliflower Roast

A magnificent plant-based centerpiece featuring a whole head of cauliflower, briefly blanched, generously rubbed with smoky spices, slowly smoked until fork-tender, and finished with a sticky, caramelized BBQ sauce glaze.

Prep 15 min Cook 100 min Total 2h Level Intermediate

Serves 4

Ingredients

Main

1 large head Cauliflower — Outer leaves trimmed, core kept intact so the head stays together
2 tablespoons Kosher salt — For the blanching water

Spice Rub

3 tablespoons Extra virgin olive oil
1 tablespoon Smoked paprika
1 tablespoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Kosher salt
0.5 teaspoon Black pepper — Freshly ground

Glaze

0.5 cup Thick BBQ sauce — Use your favorite brand, ensure vegan/GF if necessary

Instructions

Preheat your smoker to 250°F (120°C). Wood chips like hickory, apple, or cherry work wonderfully for this recipe.
~15 min
Applewood provides a gentle, sweet smoke that pairs exceptionally well with cauliflower.
Bring a large pot of water to a rolling boil. Add 2 tablespoons of kosher salt. Carefully submerge the whole trimmed cauliflower into the boiling water and blanch for 5 to 7 minutes until slightly softened but not fully cooked.
~7 min
Use a heavy plate to weigh down the cauliflower if it keeps floating to the top.
Using tongs, carefully remove the cauliflower from the water and let it drain on a wire rack or paper towels. Pat it completely dry.
~5 min
Drying the cauliflower thoroughly ensures the oil and spices adhere properly and helps the exterior roast rather than steam.
In a small bowl, whisk together the extra virgin olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper to create a wet paste.
~3 min
Using your hands or a silicone brush, generously coat the entire head of cauliflower with the spice paste. Make sure to get it into the crevices and coat the bottom as well.
~5 min
Flipping the cauliflower upside down and pouring a little rub into the core helps season the inside.
Place the seasoned cauliflower directly on the smoker grates (or on a piece of aluminum foil if you prefer). Smoke for 60 to 75 minutes, or until a knife inserts easily into the core.
~75 min
Brush the thick BBQ sauce generously all over the smoked cauliflower. Increase the smoker temperature to 350°F (175°C) and cook for an additional 15 to 20 minutes until the sauce becomes sticky and slightly caramelized.
~20 min
If your smoker doesn't heat up quickly, you can finish the cauliflower in a preheated 400°F indoor oven to caramelize the sauce.
Remove from the smoker, let it rest for 5 minutes, then slice into thick 'steaks' or wedges to serve.
~5 min
Serve with extra BBQ sauce on the side.

Nutrition

185

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

680

Sodium (mg)

Cholesterol (mg)

Equipment

Large pot
Smoker (pellet, electric, or charcoal)
Basting brush
Tongs
Paper towels
Aluminum foil or grill mat

Tips & Storage

If you don't have a smoker, you can use a grill setup for two-zone indirect cooking and add wood chips in a foil pouch.
Save the trimmed cauliflower leaves; they can be tossed with olive oil and roasted until crispy for a great snack.
For an extra kick, add a pinch of cayenne pepper to the spice rub.
Storage: Store leftover cauliflower in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes or in an air fryer until warmed through.