We were menu planning our next BBQ via text when it happened…
“Actually… I think I am gonna smoke and cedar plank a whole cauliflower with garlic and parmesan aioli. I have been jonesing for it since I had it.”
Whoa. That must have been an amazing cauliflower. How does one crave cauliflower?
She had to test it out to get it right, but once she got it, we all understood the craving. You’ll be jonesing for this, too. Trust me on this one, get out your smoker, and bypass the meat and head straight to the veg. You won’t be disappointed. Golden. Brown. PERFECTION.
Smoked Cauliflower with Garlic & Parmesan Aioli
- 1/4 c olive oil
- 2 tsp salt
- 1 head cauliflower
- 1/2 c grated parmesan
- 2 tsp garlic oil
- 7 roasted garlic cloves
- 1 lime, zest & juice
- 1 Tbsp Dijon mustard
- 1 tsp Worcestershire
- 1/4 c mayonnaise
- 1/2 tsp each salt & pepper
- 2 dashes hot sauce
Make the garlic by covering a head of garlic, cloves removed, in oil and simmering on the stove on very low heat for 15-20 minutes until they are golden brown.
Make the aioli by combining parmesan, garlic oil, garlic cloves, lime zest and juice, Dijon mustard, Worcestershire, mayonnaise, salt & pepper, and hot sauce in a food processor, and blending until combined.
Remove the core from the cauliflower, being careful not to disrupt the florets. Liberally oil and salt the cauliflower and put in a cast iron pan. With your smoker (or grill) set at about 375 degrees, roast the cauliflower for 30 minutes covered with foil. Then remove the foil and brush on the aioli with a pastry brush. Roast uncovered for another hour. Slice to serve.
You can do this in the oven too, but you’ll miss some of the smoke.