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Sides

Whole Smoked Cauliflower with Buttery Parmesan Topping

A recipe using the whole cauliflower smoked and grilled using Cowboy All Natural Hardwood Barbeque Pellets.

Pouring melted butter from cast iron pan onto Grilled cauliflower on a plate Grilled cauliflower on a plate topped with buttery parmesan

Add a buttery parmesan topping to add a decadent taste to the smoked and grilled cauliflower.

Ingredients

1 Whole Head Cauliflower 

1/4 Cup Olive Oil 

2 tbsp Girl Carnivore Over East

1 tsp Salt And Pepper 

1/2 Cup Butter, Melted 

1/4 Cup Shredded Parmesan Cheese 

2 Clove Garlic, Minced 

1/2 Tablespoon Chopped Parsley 

1/2 tsp Sea Salt

1/4 tsp Black Pepper

Preparation

  1. When ready to cook, set pellet grill temperature to 400°F and preheat, using Cowboy All Natural Hardwood Barbeque Pellets, lid closed for 15 minutes 
  2. Brush the cauliflower with olive oil and season liberally with Girl Carnivore Over Easy, salt and pepper. 
  3. Put cauliflower in a cast-iron skillet, place directly on the grill grate and cook for 40-45 minutes until golden brown.  
  4. While the cauliflower is cooking, combine the melted butter and garlic in a large bowl. 
  5. During the last 20 minutes of cooking, turn the smoker up to 475.
  6. Baste the cauliflower with the melted butter mixture and sprinkle parmesan cheese over top. 
  7.  Remove the cauliflower from the grill when it is fork tender and rest for 5 minutes. 
  8. Quarter the head of cauliflower for serving by slicing down the middle rotating, and slicing again. 
  9. Top with extra parmesan and parsley if desired. Enjoy

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