Smoked Cauliflower with Pepper Crust

Name: Geräucherter Blumenkohl mit Pfefferkruste
Total time: 2 h
Ingredients: 40 ml Olivenöl; 25 g Dijonsenf; 14 g Schwarzer Pfeffer, grob gemahlen; 12 g Meersalz; 10 g Geräucherter Paprika; 7 g Knoblauchpulver; 5 g Zitronenschale

Pepper CrustOtherHot SmokingEasy2-3 hrs85-90 °C120-130 °CCherry + Beech

A whole head of cauliflower is coated with an aromatic pepper crust and hot-smoked whole. The slow smoking caramelizes the natural sugars of the cauliflower and gives it a deep, nutty sweetness. Cherry and beech wood provide a balanced, mild smoky flavor that does not overpower the cauliflower.

Ingredients(for 1 kg)

Olive oil40 ml

Dijon mustard25 g

Black pepper, coarsely ground14 g

Sea salt12 g

Smoked paprika10 g

Garlic powder7 g

Lemon zest5 g

Instructions

Preparation

15 min

Remove leaves and hard stalk from cauliflower, keeping the head whole. Whisk olive oil and Dijon mustard into a smooth paste. Mix all dry spices together. Rub the cauliflower first with the oil-mustard mixture, then evenly coat with the spice mixture.

Smoking

2-3 hrs

Preheat smoker to 120-130 °C. Place seasoned cauliflower stem-side down on the grate. Smoke at steady heat and smoke until internal temperature reaches 85-90 °C and the cauliflower is golden brown and tender. Turn once halfway through smoking.

Finishing

5-10 min

Remove finished cauliflower from the smoker and rest for 5-10 minutes. Garnish with fresh herbs such as parsley or cilantro and serve with a tahini sauce or yogurt dip.

Pro Tip

Smoke the cauliflower on a vegetable grate or an inverted muffin tin so that hot air and smoke can circulate evenly from all sides, ensuring even cooking.

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