Smoked Cauliflower Recipe: 1 Bold Vegan Dish Smokers Love

Smoked cauliflower is more than a meatless side—it’s a full-flavored, smoky masterpiece that holds its own at any barbecue. This vegan recipe shows you exactly how to prep, season, and smoke cauliflower so it comes out tender, charred, and deeply satisfying. Whether you’re new to smoking or just looking for bold plant-based dishes, this one’s a keeper.

Why I Started Smoking Cauliflower
I’ve spent years cooking from diners to supper clubs, but I didn’t smoke my first cauliflower until a neighbor handed me a plate of smoked veggies that changed my thinking. That weekend, I grabbed a head of cauliflower, rubbed it down with oil and spices, and set it in my backyard smoker.

I was hooked. The result? A smoky, tender dish with edges that crisp just right and an aroma that makes everyone ask what’s cooking. Now, smoked cauliflower is a regular on my menu—and a hit with vegans and meat-eaters alike.

What Makes Smoked Cauliflower So Special?
Cauliflower’s mild flavor and sturdy texture make it perfect for the smoker. It absorbs smoky flavors beautifully without falling apart. Add a spice mix—like smoked paprika, cumin, and garlic powder—and it’s a whole new experience. Whether you’re serving it as steaks or breaking it into florets, smoked cauliflower delivers.

Prepping the Cauliflower for Smoking

Soaking Cauliflower Before Smoking: Does It Matter?
One of the most common questions I get is: “Do you really need to soak cauliflower before smoking it?” The short answer—yes, but it’s not what you think. We’re not talking about a long brine like you might use for meat. A quick soak or steam can help tenderize the inside while keeping the outer florets from drying out during a slow smoke.

I like to soak the trimmed cauliflower florets in warm salted water for about 10–15 minutes. This adds a touch of moisture and helps season the veg from the inside out. Just be sure to pat it dry thoroughly before seasoning—excess water can steam rather than smoke, dulling that crisp, smoky finish. Some folks prefer to steam cauliflower briefly instead, especially when smoking it as steaks. Either way, this step helps you get that perfect contrast: soft center, crisp edges.

If you’re prepping other smoked vegetables at the same time, this soaking trick works great for them too—check out my guide on smoked vegetables for more.

Best Seasoning for Smoked Cauliflower
This is where smoked cauliflower goes from good to unforgettable. Cauliflower is a blank canvas, and the right mix of spices makes it pop. My go-to blend is:

• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp cumin
• ½ tsp black pepper
• 1 tsp kosher salt
• 2 tbsp olive oil

Toss the florets or steaks until everything’s evenly coated. The smoked paprika enhances the natural smoke flavor, while cumin adds warmth and depth. Want a bit of kick? Add a pinch of cayenne or chili flakes.

Smoking Techniques for Cauliflower

Best Smoker Setup for Cauliflower
Smoked cauliflower doesn’t need fancy gear—just the right setup and a little patience. If you’re using a standard pellet smoker, electric smoker, or even a charcoal grill with a smoker box, you’re in great shape.

Start by preheating your smoker to 225°F. That’s the sweet spot: low enough to let the smoke work its magic, hot enough to cook the cauliflower without drying it out. Place your seasoned cauliflower florets (or steaks) directly on the grill grate or in a grill basket for easy handling.

As for wood chips, go mild and sweet. Applewood or cherry brings a mellow flavor that complements the earthiness of the cauliflower. Hickory is stronger and great if you want a more pronounced smoke. Avoid mesquite—it can overpower the veg.

Plan for a smoke time of about 60–90 minutes depending on the size of the pieces. Cauliflower steaks take longer than florets but reward you with a heartier texture and presentation. While you wait, check out my guide to smoking veggies—it’s packed with tips for mastering all kinds of plant-based BBQ dishes.

Tips for Perfect Smoke Infusion
Smoked cauliflower should be tender, never mushy—and definitely not dry. Here’s how to nail that balance:

• Avoid over-smoking. A light smoke for the first 45 minutes is plenty. After that, it’s all about finish and texture.
• Don’t skip the spritz. Every 20–30 minutes, give the cauliflower a light spray of olive oil or lemon water. This keeps it moist and adds brightness.
• Use indirect heat. Keep your cauliflower away from direct flame. Smoking is about slow.

Serving & Pairing Ideas

How to Serve Smoked Cauliflower
Once your smoked cauliflower is perfectly tender with that golden char, it’s time to serve it up—and trust me, this is where the fun begins. You can go rustic and pull the florets apart for a smoky side dish, or slice them into thick “steaks” for a main course with real presence.

I love laying smoked cauliflower over a warm grain bowl with farro, pickled onions, and tahini sauce. It also makes a stellar filling for vegan tacos—just chop it up, add avocado, and drizzle with lime crema. Hosting a cookout? Serve smoked cauliflower with BBQ tempeh and grilled corn for a plant-powered plate that even your carnivore friends will devour.

Best Sides & Sauces for Smoked Cauliflower
Smoked cauliflower is bold, so pair it with sauces and sides that match its energy. Here are a few of my favorite combos:

• Chimichurri: Adds a zesty, herbaceous punch
• Lemon-tahini drizzle: Creamy, bright, and nutty
• BBQ sauce: A smoky-sweet match made in heaven

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