Tonight I am sharing with you another side dish perfect for summer grilling. I tested this dish for the first time last year and really enjoyed it. It is simple to prepare and uniquely robust in flavor, definitely a change from your usual cauliflower dishes. I prepared this dish with just smoke, but you can also enhance it any way you like – season the cauliflower with dukkah, berbere, garam masala, curry, coriander, etc or drizzle with a sauce like balsamic glaze, sriracha mayo, apple cider vinegar, etc or any combination of the above! Of course, the wood chips will impact the final flavor, so don’t forget that aspect. I opted to use applewood chips as I wanted a fruitier flavor over a more resinous flavor that mesquite or hickory or pecan would deliver. So if you have a smoker or just a grill (with a smoker box like I use), smoke some cauliflower and let me know what you think. I believe you will enjoy this vegetable in a whole new way!

Preheat the grill to High\Medium-High heat. Prepare the smoker box with wood chips and place the grate inside. Wash the cauliflower and place on a plate. Drizzle olive oil over top, then sprinkle with salt and freshly cracked black pepper.

Place the head of cauliflower onto the grate and close the smoker box.

Place the smoker box on the grill and close the cover. Once smoke begins to escape from the grill, reduce the heat to medium. Cook/smoke the cauliflower for approximately 30 – 40 minutes, until tender but not falling apart.

When done, remove from the smoker box and loosely tent with foil for 5 minutes. Serve with a drizzle of olive oil, sriracha mayo, or sauce of your choosing.

Enjoy!

Here is a serving suggestion – I served my smoked cauliflower with a grilled/smoked pork chop with balsamic glaze and a green salad with vinaigrette. Yum!

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