Can I make this smoked cauliflower without a smoker?

Yes. You can roast the cauliflower in the oven at 400°F for about 35–45 minutes instead of smoking. You won’t get the same smoky flavor, but the buffalo mayo sauce will still caramelize beautifully on the outside. If you want a hint of smoke, try adding smoked paprika or chipotle powder to the sauce.

What if I don’t like mayonnaise?

You can swap the mayo for plain Greek yogurt or sour cream. Both give the sauce a creamy base that clings to the cauliflower. Greek yogurt will be a little tangier, while sour cream will be more neutral.

Can I prep the cauliflower ahead of time?

Absolutely. You can steam or parboil the cauliflower earlier in the day (or even the night before). Store it in the refrigerator, then bring it back to room temperature before brushing on the buffalo mayo and smoking.

What’s the best wood to use for smoking cauliflower?

Stick with mild fruit woods like apple, cherry, or pecan. Cauliflower soaks up smoke quickly, so stronger woods like hickory or mesquite can overpower the flavor.

Smoked Buffalo Cauliflower (Whole Roasted on the Grill)

Ingredients

Scale

1 head of cauliflower

Buffalo Mayo

3/4 cup mayonnaise
1/4 cup hot sauce (such as Frank’s RedHot)
1 tablespoon apple cider vinegar
1 teaspoon celery salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1/2 teaspoon onion powder
Fresh black pepper, to taste

For Garnish

Fresh herbs (such as parsley or chives), chopped
Lemon wedges

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Instructions

Prep cauliflower by removing large leaves and rinsing thoroughly.
Steam or parboil:
Microwave: Place in a microwave-safe bowl with 2–3 tablespoons of water. Cover and cook 6–7 minutes, until the stem is fork-tender.
Stovetop: Steam over simmering water for 8–10 minutes, until fork-tender.
Let cool slightly.
Prepare the buffalo mayo sauce. Whisk mayonnaise, hot sauce, apple cider vinegar, celery salt, parsley, garlic powder, onion powder, and black pepper until smooth. Brush the cauliflower generously with buffalo mayo sauce, making sure to cover all crevices. Reserve some sauce for serving.
Preheat smoker to 350°F. Place cauliflower on the smoker and cook 35–45 minutes, until tender and lightly charred.
Serve it up. Transfer to a platter, brush with reserved Buffalo Mayo, garnish with fresh herbs, and serve with lemon wedges.

Notes

The buffalo mayo sauce spreads best while the cauliflower is still slightly warm. You can also steam ahead, refrigerate, and bring back to room temperature before saucing.

Author: Brad Prose
Prep Time: 20 min
Cook Time: 40 min
Category: Vegetable
Method: Smoking
Cuisine: Side Dish, Vegetarian
Diet: Vegetarian

Nutrition

Serving Size:
Calories: 236
Sugar: 4.2 g
Sodium: 409.4 mg
Fat: 21.1 g
Carbohydrates: 10 g
Protein: 3.3 g
Cholesterol: 11.6 mg