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| 1 medium Head of Cauliflower about 22-22 oz MARINADE 3 tablespoons Olive Oil 1 tablespoon Liquid Sweetener of Choice I used sugar-free maple syrup but if not keto you can use maple syrup or honey 1 tablespoon Smoked Paprika 1 teaspoon Cumin ½ teaspoon Garlic Powder ¼ teaspoon Ground Pepper ½ teaspoon Sea Salt 1 teaspoon Yellow Mustard 2 teaspoons Tomato Paste | |
| Preheat your smoker, charcoal grill, or electric grill to 250°F (120°C) for indirect grilling – it means the food is heated far away from the heat source – follow your manufacturer instructions to use this technique based on the equipment you have at home or read my post above for detailed instructions if needed. For the oven method, read the post notes. Cut out the cauliflower leaves, keeping the cauliflower head whole and intact. Steam or boil or microwave the cauliflower head for 5 minutes – this is optional but speeds up the smoking process later on. Cool it down in a colander for 10 minutes until completely steamed out. Meanwhile, mix all of the marinade ingredients together in a bowl until well blended and a paste forms. Rub the cauliflower head with the marinade using a pastry brush or your hands. Place the cauliflower on the grate, far away from the heat source, close the barbecue/smoker lid, and smoke the cauliflower for 60-90 minutes or until fork-tender. Don't open the lid often to keep the temperature around 120°C (250°F). If too hot, add a foil box filled with water onto the grate to decrease heat. If too cold, increase heat by adding more charcoal or increase burner heat. Serve with homemade tomato sauce, avocado dressing, or on the side of any dishes. | |
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