Teresa's Recipes
Smoked Cauliflower
This smoked cauliflower dish is a delightful way to enjoy this versatile vegetable. Infused with the sweet, smoky aroma from the smoker, it pairs beautifully with fresh herbs and a drizzle of olive oil. Perfect as a side dish or a hearty vegetarian main course, the caramelized edges add a satisfying crunch, while the tender interior remains juicy and flavorful.
Ingredients
- 1 head Cauliflower
- 1 Whole garlic head
- 3 tablespoons, divided Olive oil
- 2 tablespoons, chopped Fresh oregano
- 2 tablespoons, chopped Fresh chives
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Vegetarian Side Dish
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Calories: 150
- Fat: 10g
- Carbs: 10g
- Protein: 3g
- Sodium: 300mg
- Sugar: 1g
Instructions
- Preheat the smoker to 225°F (107°C).
- Remove the leaves and stem from the cauliflower, keeping the head intact.
- Drizzle 2 tablespoons of olive oil over the cauliflower, ensuring it is well coated. Season generously with salt and pepper.
- Slice off the top of the garlic head to expose the cloves slightly and drizzle with the remaining olive oil. Wrap it in aluminum foil.
- Place the cauliflower and the wrapped garlic in the smoker.
- Smoke the cauliflower for about 1.5 to 2 hours, or until it is tender and has a nice smoky flavor.
- After about 45-60 minutes, check the garlic. It should be soft and caramelized; remove it when done.
- Once the cauliflower is smoked, remove it from the smoker and let it cool slightly.
- Squeeze the roasted garlic cloves into a bowl and mix in the fresh oregano and chives. Adjust seasoning with additional salt and pepper if needed.
- Serve the smoked cauliflower drizzled with the garlic herb mixture, either whole or sliced into wedges.