Smoked Whole Cauliflower with Kansas City Glaze

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 120 min · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 1 heads cauliflower
• 3/4 tbsp olive oil
• 1/4 tbsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup ketchup
• 1/2 tbsp molasses
• 3/4 tbsp dark brown sugar
• 1/2 tbsp cider vinegar
• 1/4 tbsp tomato paste
• 1/4 tsp mustard powder

Method (tap to check — screen stays awake)

1. Trim the stem flat so each head stands on its own, strip the leaves and cut a deep cross into the core so heat reaches the middle rather than only the outside.
2. Rub the oil into every crevice, then the paprika, garlic and onion powder, salt and pepper.
3. Smoke stem side down at 275°F over apple for 75 minutes, until a knife slides into the core with only slight resistance.
4. Meanwhile simmer the ketchup, molasses, brown sugar, vinegar, tomato paste and mustard powder over low heat for 10 minutes until the glaze coats a spoon.
5. Brush the heads twice during the last 20 minutes, letting the glaze tack up between coats rather than pooling.
6. Rest 10 minutes and cut into thick wedges straight down through the stem so each wedge holds together on the plate.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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