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.
Equipment
- Large pot
- Smoker (pellet, electric, or charcoal)
- Basting brush
- Tongs
- Paper towels
- Aluminum foil or grill mat
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
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 minApplewood 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 minUse 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 minDrying 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 minFlipping 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 minIf 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 minServe with extra BBQ sauce on the side.
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.