Name: Smoked Whole Cauliflower with Yogurt Herb Sauce
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 1 medium head cauliflower; 2 tbsp olive oil; 1 tbsp smoked paprika; 1 tbsp brown sugar; 2 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp cumin; 1/4 tsp cayenne pepper; 1/2 cup plain Greek yogurt; 1 tbsp lemon juice; 2 tbsp chopped fresh parsley; 1 small shallot, minced

Smoked Whole Cauliflower with Yogurt Herb Sauce

CinnamonCinnamon6514

Here’s a show-stopping smoked dish that’s totally unexpected: Smoked Whole Cauliflower with Yogurt Herb Sauce. Instead of the usual brisket or ribs, this recipe transforms humble cauliflower into a smoky, savory centerpiece. The spice rub creates a deeply flavorful crust, while the smoker infuses every bite with woodsy aroma. Served with a bright, creamy yogurt sauce, this dish is perfect for vegetarians and omnivores alike—and guaranteed to surprise your guests with its bold flavor and dramatic presentation. It’s a creative way to use your smoker and elevate a simple vegetable to main-event status.

Ingredients

Instructions

Remove the leaves and trim the base of the cauliflower so it sits flat, but keep the head intact.
In a small bowl, mix olive oil, smoked paprika, brown sugar, salt, black pepper, garlic powder, onion powder, cumin, and cayenne.
Rub the spice mixture all over the cauliflower, making sure to coat it evenly and get into the crevices.
Let the cauliflower marinate for 30 minutes at room temperature.
Preheat your smoker to 250°F (120°C) using a mild wood like apple or cherry.
Place the cauliflower directly on the smoker rack. Smoke for 2 hours, or until very tender and a skewer easily pierces the center, basting once halfway through with any leftover spice oil.
While the cauliflower smokes, make the yogurt sauce: In a bowl, combine Greek yogurt, lemon juice, parsley, and minced shallot. Season with salt and pepper to taste. Chill until serving.
Once the cauliflower is done, transfer to a platter. Serve hot, drizzled with yogurt herb sauce.