This smoked cauliflower 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!
Why This Recipe Works
- 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!
How to Make Smoked Cauliflower
You'll only need a handful of ingredients for this recipe. First you'll put together the garlic butter and let it rest in the fridge or freezer to harden. The cauliflower's stalks and leaves get trimmed down a bit and the whole vegetable gets quickly blanched in chicken or vegetable stock for 10 minutes. Then you'll rub the butter all over and add it to your warm smoker. I use a Traeger smoker which will be set on high for this recipe. It'll take 30 minutes and your perfect smoked cauliflower will be ready to be devoured!
Other Popular Recipes to Try
- Beet and Cucumber Salad with Goat Cheese
- Cheesy Zucchini Casserole
- Brussels Sprouts with Pancetta and Parmesan
- Easy Air Fryer Potatoes
Tips and FAQs
- 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.
- I highly recommend using good quality fresh Parmigiano Reggiano if possible. I buy a big block I find at Costco and it lasts for months and months in the fridge and I love it so much! When freshly grated it's very thin and melts beautifully!
- 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.
Smoked Cauliflower
Equipment
- 1 smoker
- 1 small bowl
- 1 large pot
- 1 strainer spatula
- foil
- paper towels
- 1 baking pan
Ingredients
- 1 cauliflower large, whole
- 1 quart broth chicken or vegetable
- 3-4 quarts water or until pot is ⅔ full *see notes
For the Garlic Butter
- 4 tablespoons butter softened, salted
- 3 garlic cloves minced
- ¼ teaspoon salt more or less to taste
- ¼ teaspoon black pepper more or less to taste
- 1 teaspoon onion powder
- 2 tablespoons fresh Parmesan grated *see notes
- 1 tablespoon fresh parsley finely chopped
Instructions
- Preheat smoker on high or 450° Fahrenheit. Trim leaves and some of stalk of cauliflower. Cut stalk flat so cauliflower can sit up flat.
- Make garlic butter. In bowl add softened butter, minced garlic, salt, pepper, onion powder and mix well. Place in freezer for 10 minutes to harden a bit.
- In large pot, add broth and water and bring to boil. Carefully add whole cauliflower and cook on medium high for 10 minutes.
- Carefully remove cauliflower with strainer spatula and place on cutting board lined with paper towels and let cool for few minutes.
- Cut some of butter in strips and start sticking them in between cauliflower florets that opened up. Rub the rest on top.
- Place cauliflower on foil on baking pan and add to smoker. Cook for 30 minutes. Carefully remove and sprinkle with fresh parsley and freshly grated parmesan. Enjoy!
Notes
- The amount of water to be added is going to depend on the size of the pot. A good visual would be to fill the pot to about ⅔rd full before adding the cauliflower which should be covered in liquid but it'll most likely float a bit and that's normal.
- I highly recommend using good quality fresh Parmigiano Reggiano if possible. When freshly grated it's very thin and melts beautifully!
- The servings size will depends on the size of the cauliflower which could be 2 to 4 servings.
Nutrition
About Priscilla, Certified Nutritionist - CPT
I'm Priscilla, a certified nutritionist and mom of two! Welcome and thank you so much for stopping by Sprinkled With Balance where you'll find mostly easy delicious and nutritious recipes, as well as some fun, a little more decadent ones sprinkled in too! My goal is to encourage and inspire you to nourish your body while fully enjoying a balanced lifestyle! I was born in Paris, France but have been living in San Diego, California...
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