Buffalo Style Smoked Cauliflower on a Pellet Grill [Traeger, Pit Boss, Z Grills]

If you are looking for a creative barbecue side dish, or even a main dish for your vegetarian guests, then let me suggest you try making this Buffalo Style Smoked Cauliflower on your pellet grill!

This dish is incredibly easy to make and you can take it in a lot of different directions if Buffalo Sauce isn’t to your liking.

Let me show you how I turn whole heads of cauliflower into  healthy and filling barbecue treat!

Prepare the Buffalo Style Smoked Cauliflower

There are three steps to getting the cauliflower ready for the smoker.

• Trim
• Microwave
• Season

Trim the Cauliflower

Take a whole head of cauliflower and cut off the leaves.

Cut the stalk so that it is level with the base of the cauliflower.

I have read that some people save the leaves and stalk and use them for vegetable stock. Not me…I pitch them in the trash.

Microwave

It took me a lot of tries at this recipe before I finally figured out that this is the Big Trick to getting it perfect.

• Place the cauliflower in a microwave safe bowl and cover with damp paper towels.
• Microwave on High for four minutes.
• Take a bamboo skewer and test for tenderness.  If the skewer is able to slide through the head of cauliflower then you are good to go.  It is okay if there is some resistance.
• If you can’t easily push the skewer through the cauliflower then microwave for one more minute and try again. repeat as needed.

Season the Cauliflower

By the time the cauliflower is tender the surface will be damp which lets a dry rub adhere without using a binder.

Coat the cauliflower liberally with your all purpose barbecue rub of choice or use the recipe below.

Smoked Cauliflower Dry Rub

• 1/2 cup smoked paprika
• 2 tbls brown sugar
• 1 tbls salt
• 1 tsp chili powder
• 1 tsp black pepper

Smoke the Cauliflower

Turn on your pellet grill (Traeger, Pit Boss, Z Grills) and set the temperature to 250F.  For this cook I was using Royal Oak charcoal pellets but the choice of pellet is not critical.

Place the seasoned cauliflower into a disposable aluminum pan.  You will want to use a pan because things are going to get messy when you sauce this guy!

Put the pan onto your pellet grill and let the cauliflower smoke for one hour.

After an hour the sugar from the rub will have taken on some color and there will be a nice smoke flavor profile on the cauliflower.

Here is what you should be looking at:

Sauce the Smoked Cauliflower

Once the cauliflower has taken on some smoke it is time to add the sauce.

I am partial to a Buffalo Style Sauce but you could easily go with:

• An Asian inspired Ginger Teriyaki
• A sweet Red Chili Glaze
• Traditional Barbecue Sauce

Here is the sauce I used for grilled Buffalo Wings.

Buffalo Sauce Recipe

• 1 stick melted butter (1/4 cup)
• 12 ounce bottle of Frank’s Hot Sauce
• 3/4 cup honey
• 1 tsp black pepper
• 1/2 tsp chili powder
• 1/4 tsp paprika

Pour the sauce over the cauliflower head, turning to make sure it is completely coated.

Return the cauliflower to the smoker and let it cook for 30 more minutes at 250F to let the sauce set.

Remove the cauliflower from the smoker and cut into halves or quarters for serving as a main dish. If you want to serve this as an appetizer then grab a pair of scissors and snip the head into florets.

You could set out some Ranch or Blue Cheese dressing for dipping.

If you are interested in other great vegetable recipes for your pellet grill then check out the following:

• Smoked Acorn Squash
• Smoked Asparagus
• Smoked Corn on the Cob
• Smoked Butternut Squash