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+ servings
smoked cauliflower on a plate

Smoked Cauliflower with Parmesan Garlic Butter

Perfectly wood smoked whole cauliflower that can be adapted for any grill, pellet grill, or smoker including Traeger, Pit Boss, Masterbuilt, or Weber grills and smokers.
Seasoned and basted with a Parmesan Garlic Butter.
Keto friendly and delicious!
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer, Side Dish, Snack, Vegetable
Cuisine American, Australian, barbecue, BBQ, Keto, Smoked, Vegetarian
Servings 4 servings
Calories 350 kcal

Equipment

  • A Smoker or Pellet grill -OR-
  • A Gas or Charcoal Grill setup for indirect heat
  • A Knife
  • A Basting Brush
  • Hickory or Fruitwood pellets, woodchips, or chunks

Ingredients
  

  • 1 Whole Head of Cauliflower leaves removed and stem cut down, washed
  • 4 tablespoon Salted Butter melted
  • 3 cloves Garlic minced
  • ¼ Cup Freshly Grated Parmesan cheese
  • Salt and Pepper to Taste
  • ¼ lemon squeeze of Lemon Juice (optional)

Instructions
 

Prepare the Grill or Smoker

  • Preheat the smoker, or grill setup for indirect cooking, to 375°F. If using a pellet grill, load the hopper with your shosen pellets, turn on the grill, and set the temperature for 375°F.
    weber kettle charcoal grill set up for indirect cooking or smoking
  • Once the grill or smoker is near its temperature, add your wood chips, wood chunks, or pellets into a pellet tube smoker and place over the direct heat and close the lid.
    smoking wood on lit charcoal

Prepare the Cauliflower and Garlic Butter

  • Remove the leaves from the cauliflower and cut the stem down even with the rest of the head. Rinse and dry well.
    trimming leaves and the stem off cauliflower
  • Melt the butter in a microwave safe bowl and mix with the garlic and parmesan cheese. Baste the outside and underside of the cauliflower completely. Add additional salt and pepper to taste.
    basting cauliflower with butter and garlic for smoker

Smoke and Serve the Cauliflower

  • Once the grill or smoker is up to 375°F and producing smoke, place the entire whole cauliflower into the smoker, or on the cool side of the grill.
    putting a head of cauliflower in a smoker
  • Every 15 minutes, baste with more of the garlic butter mixture. Then close the lid again.
    basting cauliflower on the smoker with butter
  • After 45 minutes total, open the lid and baste the cauliflowers one last time in the same manner. Check for doneness by piercing the cauliflower with a knife or fork. Continue to smoke for 15-20 minutes more if needed. It should pass through effortlessly when it is finished.
    poking smoked cauliflower with fork to check doneness
  • Remove the smoked cauliflower from the grill or smoker using oven safe BBQ gloves and place somewhere to cool for 5-10 minutes before carving.
    finished smoked cauliflower on a cutting board
  • Cut the florets from the outside of the cauliflower and put into a serving bowl.
    cutting smoked cauliflower into florets
  • Add additional fresh grated parmesan and a squeeze of lemon juice if you wish. Add additional salt and pepper to taste. Serve hot.

Nutrition

Calories: 350kcal
Keyword barbecue, bbq, budget, Butter, Cauliflower, Charcoal, Cheap, Garlic, grilled vegtables, Keto, keto friendly, ketogenic diet, parmesan, smoked cauliflower, smoked vegetables
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