Whole smoked cauliflower

vegetable (cauliflower) · verified system recipe · Vegetarian centerpiece option

Pit temp
275°F
Pull at
195°F
Total time
~1.6 hr

Phase timeline

90m
CoatSmokeDrizzle + servetotal: 1h 38m

Step-by-step

  1. 1. Coat

    ~5 min

    Remove leaves, keep core intact. Smother in olive oil + smoked paprika + salt + cumin + garlic powder.

  2. 2. Smoke

    → 195°F · ~90 min

    275°F pit, oak. Probe through the stem when tender. Bronze exterior, fork-tender florets.

  3. 3. Drizzle + serve

    ~3 min

    Tahini + lemon + pomegranate seeds, or chimichurri.

Rub
Olive oil + smoked paprika + cumin + garlic + salt
Wrap method
none
Rest method
tent_5min
Minimum rest
5 min

📐 Scale for guests

Target weight
1.0 lb
0.25 lb/guest
Cuts needed
1
~5 lb per cut
Cook time / cut
1h 38m
+ 5m rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

🎯 Adjusted for your pit

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