1Whole Cauliflower Headtrimmed with leaves removed
1tablespoonOlive Oil
2teaspooncajon or creole seasoning mix
1bay leaf
For the Alabama White BBQ Sauce
1cupMayo
¼cupCider vinegar
2tablespoonDijon Mustard
2tablespoonBrown sugar
1tablespoonWorcestershire
1tablespoonhorseradish
1teaspoonSalt
1teaspoonPepper
1teaspoonGarlic powder
½tablespoonPaprika
1tablespoonHot sauce
Instructions
Cook the Cauliflower
Boil the cauliflower in water seasoned with the bay leaf and the cajun seasoning mix. Boil it for 5 minutes flipping with a large spoon after the first two minutes.
Transfer the cauliflower stem side down to a colander and drain for 10 minutes.
Place the cauliflower heads on the indirect side of the grill. Close the lid. Smoke the cauliflower for 45 minutes to an hour, maintaining the temperature inside the grill at around 250 degrees until they are fork-tender but not mushy.
Make the Sauce
While cauliflower is smoking, make the Alabama white BBQ sauce. Mix together all the remaining ingredients in a large mixing bowl. Set aside.
Using a silicone brush mop the entire grilled cauliflower with the bbq sauce until it is completely covered. Serve.
Video
Notes
Definitely follow the pre-smoking steps to add extra flavor. The key to this recipe is boiling the cauliflower in SEASONED broth/water.Feel free to use your favorite spice seasoning for the recipe, as cauliflower really does work with any flavor. So don't feel obligated to use creole/cajun spiceDo not try and speed up cooking by increasing temperature. You'll end up with a dark exterior and uneven flavorMake the BBQ Sauce ahead of time if you prefer. Refrigerate until ready to use and allow to reach room temperature before serving.Serve with sides like collard greens, stewed okra, or grilled cabbage.If using the cauliflower as a side serve with mains like grilled jerk steak, smoked rib tips, or brown stew chickenFor a more detailed breakdown of cooking whole cauliflower visit this older post.
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