Smoky Cauliflower Recipes

SMOKY CAULIFLOWER BITES

Steps:

• Preheat oven to 450°. Mix first 6 ingredients. Add cauliflower florets; toss to coat. Transfer to a 15x10x1-in. baking pan. Roast until tender, 15-20 minutes, stirring halfway.

SMOKY CAULIFLOWER

Steps:

• Place cauliflower in a large bowl. Combine the oil, paprika and salt. Drizzle over cauliflower; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 450° for 10 minutes., Stir in garlic. Bake 10-15 minutes longer or until cauliflower is tender and lightly browned, stirring occasionally. Sprinkle with parsley.

SMOKY CAULIFLOWER BITES

Steps:

• Preheat oil in a deep-fryer to 360 degrees F.
• Add cauliflower, smoked beer, salt and liquid smoke to a pressure cooker. Cook under normal pressure for 6 minutes, then release pressure according to manufacturer's instructions and remove lid. Strain cauliflower and place in a large bowl. Season with salt and pepper.
• Add instant flour and cornstarch to a small bowl. Mix to combine. Sprinkle over cauliflower, tossing to coat all the florets.
• Deep-fry until golden brown and crispy, about 4 minutes. Sprinkle with green onions and serve with BBQ Dipping Sauce on the side.
• Mix together barbecue sauce, ketchup, chipotle powder and cocoa powder in a small bowl. Stir to combine.

WHOLE SMOKED CAULIFLOWER

Steps:

• Preheat an outdoor smoker to 250 degrees F (120 degrees C). Add hickory and apple wood chips according to manufacturer's instructions.
• Rub cauliflower head with olive oil and season with seasoned salt and pepper.
• Place on the rack of the preheated smoker and smoke until tender, about 2 hours.
• Whisk mayonnaise and barbeque sauce together in a small bowl until smooth.
• Transfer cauliflower to a serving dish. Drizzle mayo mixture over top before serving.

SMOKY SHEET PAN CHICKEN WITH CAULIFLOWER

Steps:

• Marinate the chicken: Combine the olive oil, vinegar, garlic, paprika, and salt in a bowl. Add the chicken pieces and toss to coat. Set aside to marinate while you prepare the vegetables (or marinate in the fridge for up to 1 day).
• Assemble the chicken and vegetables: Preheat the oven to 400 degrees F and line a half sheet pan or 2 quarter sheet pants with foil and coat with 1 tablespoon olive oil.
• Peel the potatoes if you wish and cut into approximately 3/4-inch chunks. Cut the cauliflower into about 1-inch florets. Cut the onion half into eight thin wedges. Spread the vegetables on the prepared sheet pan and, using your hands, toss with 2 tablespoons olive oil, the thyme, and plenty of salt and pepper. Scatter the olives over the vegetables and the chorizo, if using.
• Make spaces throughout the pan of vegetables and add the chicken pieces, skin-side up.
• Bake for 30 minutes, at which point check the tray and toss the potatoes and cauliflower to ensure they're cooking evenly, then return to the oven to bake for another 10 to 20 minutes, or until the chicken and vegetables are cooked through
• To finish: Toss the pepper strips together with the vinegar, salt, and sugar, and set aside to marinate until needed.
• When the chicken and vegetables are ready, top with the pepper strips and chopped parsley.

WHOLE ROASTED CAULIFLOWER WITH SMOKED PAPRIKA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Trim large leaves off the cauliflower. Trim stalk so cauliflower can sit flat in a Dutch oven.
• Grind fennel seeds with a mortar and pestle. Mix in smoked paprika, salt, pepper, and garlic powder. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over.
• Bake in the preheated oven, covered, until tender, about 30 minutes. Uncover and baste with any juices that have pooled at the base. Continue baking, uncovered, until top is browned and center feels completely tender when pierced with a paring knife, about 15 minutes.