Choose your variation Feel free to pick your preference! If you like spicy foods, I definitely recommend that you go for the buffalo marinade. If you prefer more traditional flavors, the soy sauce marinade option is delicious and doesn't slap you in the face with spice. Either way, the smoked cauliflower slaps!
Ingredients For the Buffalo Version – 2 cups Frank's RedHot – ¼ cup olive oil – 1 tablespoon garlic powder – 1 tablespoon onion powder – ½ tablespoon black pepper – ¼ tablespoon salt
Ingredients For the BBQ Version – 1 cup soy sauce – 1 cup apple cider vinegar – ¼ cup olive oil – 1 tablespoon garlic powder – 1 tablespoon onion powder – 1 tablespoon smoked paprika – ½ tablespoon black pepper – ¼ tablespoon salt
Remove the leaves from the head of the cauliflower. Optional: steam the cauliflower in the microwave. For up to 8 minutes. Place the cauliflower in a sealable bag. Add the ingredients for the marinade and shake to mix. Marinate for up to 24 hours.
Preheat the Traeger or grill to 225°F using your favorite wood pellets. Place the cauliflower directly on the grill grates. Smoke at 225°F for 2-3 hours or until the cauliflower is tender.
Remove the cauliflower from the Traeger and slice it into steaks. Serve with blue cheese dressing or BBQ sauce.
– If you want your smoked Traeger cauliflower to be extra soft and tender, steam it in the microwave or pre-cook it in a double boiler first. Be sure not to pre-cook it too much, or you run the risk of it falling apart on the grill grates. Steaming in the microwave or on the stove for 5-10 minutes should be enough. – Frank’s RedHot will bring on the heat. If you love spicy foods, you can leave this smoked cauliflower pellet grill recipe as is. You could also tone it down by replacing half of the Frank’s with apple cider vinegar.
Every great BBQ needs a great recipe and unique dish, and this Traeger smoked cauliflower definitely fits the bill! It’s such a unique option for barbecuing, and although I’m a pretty big carnivore, I can’t get enough of it. With minimal prep work required, all that’s left to do is have a little patience as the smoker works its magic.