WHOLE SMOKED CAULIFLOWER
Smoking cauliflower absorbs just the right amount of smoke that complements your meat without overpowering. This works well with beef, pork, and chicken and the sauce ties it all together. Serve with a dinner salad and you won't even miss the potato.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Cauliflower
Time 2h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an outdoor smoker to 250 degrees F (120 degrees C). Add hickory and apple wood chips according to manufacturer's instructions.
- Rub cauliflower head with olive oil and season with seasoned salt and pepper.
- Place on the rack of the preheated smoker and smoke until tender, about 2 hours.
- Whisk mayonnaise and barbeque sauce together in a small bowl until smooth.
- Transfer cauliflower to a serving dish. Drizzle mayo mixture over top before serving.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 6.9 g, Cholesterol 0.7 mg, Fat 3.2 g, Fiber 2.9 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 123.1 mg, Sugar 3.3 g
SMOKY SHEET PAN CHICKEN WITH CAULIFLOWER
Provided by Deb Perelman : Smitten Kitchen : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Marinate the chicken: Combine the olive oil, vinegar, garlic, paprika, and salt in a bowl. Add the chicken pieces and toss to coat. Set aside to marinate while you prepare the vegetables (or marinate in the fridge for up to 1 day).
- Assemble the chicken and vegetables: Preheat the oven to 400 degrees F and line a half sheet pan or 2 quarter sheet pants with foil and coat with 1 tablespoon olive oil.
- Peel the potatoes if you wish and cut into approximately 3/4-inch chunks. Cut the cauliflower into about 1-inch florets. Cut the onion half into eight thin wedges. Spread the vegetables on the prepared sheet pan and, using your hands, toss with 2 tablespoons olive oil, the thyme, and plenty of salt and pepper. Scatter the olives over the vegetables and the chorizo, if using.
- Make spaces throughout the pan of vegetables and add the chicken pieces, skin-side up.
- Bake for 30 minutes, at which point check the tray and toss the potatoes and cauliflower to ensure they're cooking evenly, then return to the oven to bake for another 10 to 20 minutes, or until the chicken and vegetables are cooked through
- To finish: Toss the pepper strips together with the vinegar, salt, and sugar, and set aside to marinate until needed.
- When the chicken and vegetables are ready, top with the pepper strips and chopped parsley.
SMOKY CAULIFLOWER
The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. -Juliette Mulholland, Corvallis, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place cauliflower in a large bowl. Combine the oil, paprika and salt. Drizzle over cauliflower; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 450° for 10 minutes., Stir in garlic. Bake 10-15 minutes longer or until cauliflower is tender and lightly browned, stirring occasionally. Sprinkle with parsley.
Nutrition Facts : Calories 58 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 254mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SMOKY CAULIFLOWER BITES
These healthy little treats work well as a side or as fun bite size appetizers. Roasting the cauliflower adds deep flavor and gives it an irresistible crunch. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Mix first 6 ingredients. Add cauliflower florets; toss to coat. Transfer to a 15x10x1-in. baking pan. Roast until tender, 15-20 minutes, stirring halfway.
Nutrition Facts : Calories 129 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 408mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SMOKY CAULIFLOWER BITES
Provided by Justin Warner, Food Network Star Season 8 Winner
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oil in a deep-fryer to 360 degrees F.
- Add cauliflower, smoked beer, salt and liquid smoke to a pressure cooker. Cook under normal pressure for 6 minutes, then release pressure according to manufacturer's instructions and remove lid. Strain cauliflower and place in a large bowl. Season with salt and pepper.
- Add instant flour and cornstarch to a small bowl. Mix to combine. Sprinkle over cauliflower, tossing to coat all the florets.
- Deep-fry until golden brown and crispy, about 4 minutes. Sprinkle with green onions and serve with BBQ Dipping Sauce on the side.
- Mix together barbecue sauce, ketchup, chipotle powder and cocoa powder in a small bowl. Stir to combine.
CHILI LIME CAULIFLOWER WITH SMOKEY MAYO
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Place the cauliflower florets on a sheet pan. Drizzle with the oil and sprinkle with the chile-lime seasoning, cumin, salt and pepper. Toss to coat and bake until the cauliflower is roasted and browned, about 25 minutes.
- For the smokey mayo: Meanwhile, make the sauce by adding the mayonnaise, honey, smoked paprika, salt, garlic, lime juice, chipotle pepper and adobo sauce to a bowl. Whisk together until smooth and incorporated.
- Remove the cauliflower from the oven and transfer to a platter. Drizzle the sauce over the top and garnish with the scallions.
SPICY, SMOKY CAULIFLOWER MASH
Provided by Ingrid Hoffmann
Categories side-dish
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Steam the cauliflower in a steamer insert set over boiling water, covered, until it is very soft, 15 to 20 minutes. Transfer the steamed cauliflower to a blender and puree with the cheese, milk, sour cream and lime juice until smooth, scraping down the sides of the blender jar as necessary. Add the adobo sauce and salt and pepper to taste, pulse a couple more times and transfer to a serving bowl. Sprinkle with cilantro and serve.
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