Smoked Maple Cauliflower
- Contains mustard
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 tablespoon maple syrup
- ½ teaspoon mustard powder
- ½ teaspoon chilli flakes
- 1 teaspoon smoked paprika
- 1 tablespoon tomato ketchup
- 3 tablespoons olive oil
- 0 Salt and ground black pepper, as desired
- 2 x 700g cauliflower heads, stems trimmed so it sits flat
Instructions
Step 1
In a small bowl, add all ingredients, except the cauliflower, and whisk into a paste. Evenly cover both heads of cauliflower on all sides with the prepared paste.
Step 2
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Place cauliflower on grill plate, then close the lid.
Step 3
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
Step 4
Turn dial to SMOKER, set the temperature to 140°C and the time to 2 hours. Select START/STOP to begin cooking (preheating is not needed). When 30 minutes remain, begin to check if the cauliflower is tender.
Step 5
When cooking is complete, open lid, remove cauliflower and slice into “steaks”. Serve with your favourite sauce or dressing, such as blue cheese, or tahini.