Instructions

1. Preheat the smoker to 225°F (107°C).
2. Remove the leaves and stem from the cauliflower, keeping the head intact.
3. Drizzle 2 tablespoons of olive oil over the cauliflower, ensuring it is well coated. Season generously with salt and pepper.
4. 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.
5. Place the cauliflower and the wrapped garlic in the smoker.
6. Smoke the cauliflower for about 1.5 to 2 hours, or until it is tender and has a nice smoky flavor.
7. After about 45-60 minutes, check the garlic. It should be soft and caramelized; remove it when done.
8. Once the cauliflower is smoked, remove it from the smoker and let it cool slightly.
9. 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.
10. Serve the smoked cauliflower drizzled with the garlic herb mixture, either whole or sliced into wedges.