Prepare a smoker/grill for indirect grilling according to product instructions.
In a large pot, bring 4 quarts water to a boil. Add 1/2 cup salt then lower in the cauliflower.
Cook for 5 minutes EXACTLY starting from the time you drop the cauliflower into the pot. Flip the cauliflower with a large spoon after the first two minutes.
Transfer the cauliflower stem side down to a colander and drain for 10 minutes.
Mix 1/4 cup of olive oil with spice mix and then cover entire exterior of cauliflower with the mixture.
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.
Transfer the cauliflower to a cutting board. Slice cauliflower in half lengthwise, then cut each of those pieces in half lengthwise, so that you have a few thick slices.
Optional: Transfer the slices to the grill grate directly over the coals and grill for about 3 minutes per side, until they are lightly charred.
Transfer the cauliflower to a platter. Sprinkle with lemon juice and remaining oil, then with additional spice mix to taste.
- Definitely follow the pre-smoking steps to add extra flavor
- 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 jerk spice
- Do not try and speed up cooking by increasing temperature. You'll end up with a dark exterior and uneven flavor
- Baste with olive or coconut oil. Oil help with moisture and acts as an adhesive for the spice seasoning.
Calories: 402kcal | Carbohydrates: 10g | Protein: 3g | Fat: 41g | Saturated Fat: 6g | Sodium: 44mg | Potassium: 467mg | Fiber: 4g | Sugar: 3g | Vitamin C: 83.6mg | Calcium: 39mg | Iron: 1mg
Subscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel