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Smoked Cheesy Cauliflower. qview

post #1 of 15
Thread Starter 
Figured since I had the smoker going I would throw the side dish in too.

Cut up a head of cauliflower and added granualted garlic and a little pepper. Put just enough water in the bottom of the pan to steam the veggies and cover with foil.

When the cauliflower was tender I drain out the water and added the cheese and then back into the smoker uncovered.

As things are cooking

All done. Very cheesey and it came out great. I will definately do this again

Thanks for checking out my pics
post #2 of 15
Good idea to do more than one thing while its hot.
post #3 of 15
Wutang, I noticed what looks like a jar of some kinda cheese in one of the pics? Is that what you used? How about temp? I just gotta make thoseicon_cool.gif
post #4 of 15
post #5 of 15
Thread Starter 
I used a jar of Cheese Whiz. It is the jar in the background of the pic. Temp was around 230-250.
post #6 of 15
Hey,now that I gotta try.
post #7 of 15
LOVE cheesy cauliflower .... it's probably my favorite vegetable side dish!! Nice job, Wu!
post #8 of 15
We love cauliflower with cheese. That sounds really good too was there much smoke flavor. Does it go with smoked wife?
post #9 of 15
Thread Starter 
Thanks again everyone. It was great and I will be making it again for sure.

It was great, the smoke flavor was pretty mild. But I didn't have it in the smoker uncovered for terribly long. Maybe 25-30 minutes, just long enough for the cheese to get nice and hot and change color a little. I stirred it a couple times while it was smoking too.
post #10 of 15
Personally I'm not very good friends with Cauliflower, but I'm sending this to my sister to check out.
I bet you the next time I fire the smoker up she will beg me to make this for her.
post #11 of 15
Anybody done this, just straight smoked, no steaming? I'm just trying to figure out how long they might take, so I can make them with some pork this weekend.

Figure cauli by itself until almost cooked, then add the cheese?
post #12 of 15
great idea!
post #13 of 15
I have done just cauliflower (no cheese) straight smoked. I sprinkeled with olive oil, salt, CPB, and some tumeric - give it a good toss to mix the seasonings. Smoked it at 225° for about 2 hrs, turned out awesome!
post #14 of 15
Thanks for sharing, They do take on a nice flavor.
post #15 of 15
Thread Starter 
Sorry so late getting back to this. I haven't been on here in a while. I did add some water to the pan and cover with foil for a while so they did "steam" at the start. Then like you said...cook until almost done and add the cheese. Then go a little longer to finish.
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