Smoked Cauliflower

This smoked cauliflower rubbed with a flavorful garlic butter rub and fresh parmesan is so incredibly delicious, it has become my absolute favorite way to cook cauliflower! Smoky, garlicky with the most perfect tender texture! If you own a smoker you must try this recipe!

This post contains affiliate links from Amazon and other retailers. When you click on these links, I may earn a small commission from qualifying purchases at no extra cost to you. It helps me maintain this website and create new recipes. Thank you for your support! Please read my privacy policy for more details.

Why You'll love this recipe

• This smoked cauliflower is SO delicious I kid you not! The smokiness flavor is so unique and incredible! The cauliflower has a mouthwatering garlic butter rub and is topped with freshly grated parmesan and parsley. I tested the cooking process multiple times to achieve the ideal soft texture but still with a perfect bite consistency.
• It's easy to make! It does require a couple steps, but the cauliflower stays whole, no chopping needed, no mess! If you're a cauliflower lover, you must try my cheesy cauliflower and carrots, cauliflower lentil soup & my cozy potato cauliflower leek soup.
• Everyone will love it! Kids, adults, this is such a great way to cook cauliflower and add an extra vegetable to your menu for your next gathering or barbecue.

How to Make Smoked Cauliflower

• First you'll put together the garlic butter by mixing softened butter, minced garlic, salt, black pepper, and onion powder. Let it rest in the fridge for 20 minutes, or freezer for 10 minutes to harden.
• Then trim down the cauliflower's stalks and leaves down a bit.
• Preheat the smoker set on high, about 400 to 450° Fahrenheit. Every smoker is different so check temperature setting.
• Bring the water and broth to a boil, add the whole vegetable to blanch it for 10 minutes. Carefully drain, and place on a few paper towels to cool.
• Then you'll cut the harden butter in pieces, rub the butter all over the cauliflower, making sure you get some in all the nooks and crannies.
• Place the seasoned cauliflower on foil and add it to your hot smoker. I use a Traeger smoker which will be set on high for this recipe. It'll take about 30 minutes, and your perfectly smoked cauliflower will be ready to be devoured!

Tips and Frequently Asked Questions

• I highly recommend blanching the cauliflower in stock or broth in addition to water. It'll add a lot of flavor. I used chicken broth but you can absolutely use vegetable broth to keep this recipe vegetarian.
• Be careful not to trim the cauliflower stalk and leaves too too much as you want the cauliflower to stay whole.
• Use a good quality fresh Parmigiano Reggiano if possible. I buy a big block I find at Costco and it lasts for months in the fridge and I love it so much! When freshly grated, it's very thin and melts beautifully, adding a wonderful saltiness to the dish!
• What if i want to try this recipe but I don't have a smoker? This recipe is specifically designed for a smoker BUT you can absolutely do the same process in the oven. It won't have that flavor from the smoker but it'll still be delicious. Add a little smoked paprika, about 1 teaspoon, to the butter mix to add some smokiness. Bake in the oven at about 415 degrees Fahrenheit after blanching and rubbing with the butter mix for 25-30 minutes or until fully cooked and lightly golden brown.
• This recipe is naturally gluten-free as well as keto friendly and can be Whole30 compatible by simply swapping the butter with ghee.