This smoked cauliflower recipe is a flavorful, veggie-packed side dish made with simple spices and cooked low and slow on a pellet grill. A great side dish for cookouts or bbq dinners.
Smoked cauliflower florets are smoky, savory, tender, and versatile. Switch up the seasoning depending on your taste buds. Whether you're serving them with grilled main like smoked chicken, Texas style smoked brisket, smoked brats, or smoked pork tenderloin, or adding them to a grain bowl, they're a flavorful way to enjoy veggies!
Ingredient notes
This recipe comes together with a few simple ingredients. See below for my recommendations.
- Cauliflower: To slice a whole cauliflower into florets, remove the leaves, trim the stem, cut it into quarters, then break it into florets.
- Oil: Use any neutral tasting oil like olive oil or avocado oil.
- Seasoning: The smoked paprika adds depth, while garlic powder and onion powder bring balance.
- Optional finishing touches: Add a squeeze of fresh lemon juice or drizzle of tahini for a little extra brightness!
Pellet grill cooking tips
- Use a foil pan or grill basket to prevent small pieces from falling through the grates.
- Stir about halfway through (after about 30 minutes) for even cooking and color.
- Use mild wood pellets like apple, maple, or cherry for a subtle smoky flavor.
Related recipes
Want more pellet grill side dishes? Try my smoked corn on the cob, smoked green beans, smoked potato chip, or smoked baked beans next!
I hope you love these smoky cauliflower bites as much as we do. If you give this recipe a try, please let me know what you think by leaving a rating and comment.
Easy Smoked Cauliflower Florets
Ingredients
- 1 head of cauliflower
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat pellet smoker to 225F and cut the cauliflower into bite-sized florets.
- Place in disposable foil pan then coat with olive oil and toss with seasoning until well combined.
- Smoke for 60-90 minutes, until crisp tender and beginning to brown.
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