Equipment You’ll Need
- Louisiana Grills 800 Premier
- Competition Blend Wood Pellets
- BBQ gloves
- Disposable foil tray or baking sheet
- You Need a BBQ Cutting Board
- Yonedas Okami Chef Knife
- BBQ basting brush
Ingredients
- 1 whole head of cauliflower
- 1 cup canola oil
- 3 tbsp Truff Black Hot Sauce
- 1 tbsp Yonedas Spicy White Seasoning
Instructions
1. Prep the Smoker & Cauliflower
- Preheat your smoker to 300°F.
- Remove cauliflower leaves and trim the stem—keep the head whole.
- In a bowl, whisk together Truff hot sauce, canola oil, and Yonedas Spicy White Seasoning until emulsified.
2. Season the Cauliflower
- Use a BBQ basting brush to coat the cauliflower generously with the chili oil mix.
- Make sure to get into every crack and crevice.
- Let sit for 2 minutes, then reapply any remaining oil.
3. Smoke & Roast
- Place the seasoned cauliflower into a foil tray or on a baking sheet.
- Smoke at 300°F for about 2 hours, or until golden brown all over.
- Rotate during cooking for even color and texture.
4. Serve It Up
- No need to rest—serve hot!
- Transfer to a cutting board and use your Okami Chef Knife to slice florets from the stem.
- Optionally, drizzle with more chili oil or flambé carefully for dramatic presentation.
Quick Recap
- Preheat smoker to 300°F.
- Mix Truff, canola oil, and seasoning.
- Trim and season whole cauliflower.
- Smoke for 2 hours until golden.
- Slice and serve hot.
Helpful Tips and Notes
Why roast the cauliflower whole?
Keeping it whole helps avoid mushy florets and ensures a beautiful golden crust on the crown.
Is this recipe gluten-free?
Yes! It’s 100% gluten-free, perfect for guests with dietary restrictions.
Should I wash the cauliflower first?
You can soak it in a light saltwater solution for 30 minutes and rinse it under cool water if you prefer, but smoking will eliminate any surface issues.
Can I use a different oil?
Yes, but choose a high-smoke-point oil like avocado or grapeseed for best results.
Is it healthy?
Cauliflower is naturally low-carb, high-fiber, and packed with nutrients. You can use less oil for a lighter version, but don’t fear the fat—it’s all about balance.
Can I flambé the cauliflower?
Yes, but do it carefully and outdoors with extreme caution. Use high-proof liquor and a long lighter. Safety first!