Smoked Cauliflower Recipe
With black eyed peas, shishito Hoppin’ John, tomato glacée. (V)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cauliflower
Preheat your smoker to 225°F (107°C). Cut the cauliflower into florets and toss in olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- 2
Smoke the Cauliflower
Place the seasoned cauliflower florets in the smoker and smoke for about 45-60 minutes, or until tender and infused with smoky flavor.
- 3
- 4
Prepare Tomato Glacée
In a small saucepan, heat the tomato sauce over low heat until thickened slightly, about 10 minutes. Stir occasionally.
- 5
Assemble the Dish
On a serving plate, arrange the smoked cauliflower, add the sautéed shishito peppers on top, and drizzle with the tomato glacée. Garnish with chopped parsley.