Recipe courtesy: Colorado Department of Agriculture and Chef Jason K. Morse, C.E.C.
1 head fresh cauliflower, cut into florets
2 tablespoons olive oil
3 tablespoons BBQ rub
1/2 cup Carolina-style mustard BBQ sauce
Fresh parsley, chopped
Cut the cauliflower into florets and place in a medium stainless steel mixing bowl. Drizzle with oil, add the seasoning to taste and toss to combine. Allow to sit for 10-15 minutes, then place the seasoned florets onto a foil or metal perforated pan, then onto a cookie sheet.
Smoker Instructions
Fill hopper with pellets, such as a blend of maple and pecan. Turn the smoker on to smoke setting, open the lid and allow smoke to start (5 minutes), then close the lid. Once smoke has started, place the cauliflower onto a foil or metal perforated pan, place the pan into the smoker and close the lid and smoke for 1 hour.
At the 1 hour mark, remove the cauliflower from the smoker and place into the stainless steel mixing bowl. Close the smoker lid and turn temperature to 400 degrees. Drizzle the smoked cauliflower with the Carolina-style mustard sauce and toss to combine. Place cauliflower onto the cookie sheet and put back into the smoker. Close the lid and cook at 400 degrees for approximately 15-20 minutes, or until the sauce begins to glaze. Remove from the smoker, place in a large serving bowl and garnish with a sprinkle of BBQ rub and fresh chopped parsley.
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