Smoked Head of Cauliflower

[GrantT]

Notes...to be honest, did not really love the lemon in the below recipe, but others did. So many options here...

Second Cook on WSKS6 - Smoked Head of Cauliflower

Lots of acronyms tossed around...are there any for the Weber Summit Kamado S6 or E6 yet? In case not, I hereby dub mine the WSKS6!! Anyways, my first cook earlier this week was a quick pork chop grill, but the menu this week has not been too BBQ friendly (nor was tonight's) but I've been dying...

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Marinade/Basting Sauce

1/4 Cup Olive Oil
1/4 Cup Ghee (or melted butter)
3 Tablespoons BBQ Rub (pick your favorite vegetable friendly favorite)
3 Tablespoons Lemon Juice
1 Tablespoon tomato paste

Clean/trim a medium sized head of cauliflower.

Mix all marinade ingredients together (might need to melt the butter) and brush evenly all over the cauliflower head (inside and out. Marinade can be left on a few hours or longer to help soak in the flavor. Reserve leftover marinade.

Get your grill ready and smoke the cauliflower head at around 275 degrees for about 2 hours or until desired tenderness is achieved.

Brush on leftover marinade a few times while smoking (if desired).

 

[JKalchik]

Yum. Gonna have t try this sauce.

Personally, I've had much better luck par-steaming cauliflower florets, then smoking for an hour. If I started from fresh cauliflower it tended to dry out a bit too much.

As an alternative, smoke the cauliflower and toss in a sauce with equal parts sour cream & mayonnaise, seasoned with a sweet curry blend, taco seasoning, etc. Sky's the limit.