I simply cut a cauliflower head into eighths. I then drizzled some EVOO and sprinkled with salt & pepper. I really wanted to add some fresh squeezed lemon juice to it. This was good roasted in the oven when I had done it in the past. I figured it would be just as good in the smoker. However, I didn't have a lemon and I didn't want to run to the store just for that. So this is about as KISS as it gets.
Into the MES at 250F with my AMPNS & pitmaster pellets.
After 2 hours it wasn't tender, so I kept going.
Here it is at 3 hours. It's still a bit tough. I thought it took on enough smoke though, so I took it out.
I stopped taking pictures after that. I just poured a bit of hot water in the bottom of the tray. Then tightly wrapped in foil and tossed into 350F oven to steam until fork tender. I checked it every 15 minutes with a fork and was done at 30 minutes.
At this point, you can chop into smaller pieces and serve as is, covered in cheese, drizzled with fresh lemon juice, or even blended into a smoked cauliflower puree(mashed potato substitute.)
Into the MES at 250F with my AMPNS & pitmaster pellets.
After 2 hours it wasn't tender, so I kept going.
Here it is at 3 hours. It's still a bit tough. I thought it took on enough smoke though, so I took it out.
I stopped taking pictures after that. I just poured a bit of hot water in the bottom of the tray. Then tightly wrapped in foil and tossed into 350F oven to steam until fork tender. I checked it every 15 minutes with a fork and was done at 30 minutes.
At this point, you can chop into smaller pieces and serve as is, covered in cheese, drizzled with fresh lemon juice, or even blended into a smoked cauliflower puree(mashed potato substitute.)