Smoked Buffalo Cauliflower Recipe

Introduction

Smoked Buffalo Cauliflower is a flavorful and satisfying dish that offers all the spicy tang of classic buffalo sauce with a smoky twist. Perfect as a vegetarian appetizer or snack, it’s easy to prepare and sure to impress your guests.

Ingredients

• 1 head of cauliflower
• 3/4 cup mayonnaise
• 1/4 cup hot sauce (such as Frank’s RedHot)
• 1 tablespoon apple cider vinegar
• 1 teaspoon celery salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Fresh black pepper, to taste
• Fresh herbs (such as parsley or chives), chopped
• Lemon wedges

Instructions

1. Step 1: Prep the cauliflower by removing the large leaves and rinsing it thoroughly under cold water.
2. Step 2: Prepare the buffalo mayo sauce by whisking together mayonnaise, hot sauce, apple cider vinegar, celery salt, dried parsley, garlic powder, onion powder, and fresh black pepper until smooth.
3. Step 3: Brush the cauliflower generously with the buffalo mayo sauce, making sure to cover all crevices. Reserve some sauce for serving later.
4. Step 4: Preheat your smoker to 350°F (175°C). Place the sauced cauliflower directly on the smoker rack.
5. Step 5: Smoke the cauliflower for 35 to 45 minutes, until it is tender when pierced with a fork and has a light char on the surface.
6. Step 6: Transfer the smoked cauliflower to a platter. Brush it with the reserved buffalo mayo sauce, garnish with chopped fresh herbs, and serve with lemon wedges on the side.

Tips & Variations

• For an extra smoky flavor, try adding a few wood chips like hickory or applewood to your smoker.
• If you don’t have a smoker, you can roast the cauliflower in a 400°F oven for 40-50 minutes, basting occasionally with the buffalo sauce.
• Try using vegan mayonnaise to make this recipe suitable for a plant-based diet.
• Adjust the amount of hot sauce to suit your preferred spice level.

Storage

Store leftover smoked buffalo cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving to maintain its texture and flavor. It’s best enjoyed fresh but still delicious when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a smoker?

Yes, you can roast the cauliflower in the oven at 400°F for 40 to 50 minutes. Basting it occasionally with the buffalo mayo sauce will help replicate the smoky flavor and keep it moist.

Is the buffalo mayo sauce spicy?

The sauce has a medium level of spiciness, thanks to the hot sauce. You can easily adjust the heat by using less hot sauce or choosing a milder variety according to your taste.

Smoked Buffalo Cauliflower Recipe

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★★★★★

4.9 from 80 reviews

This Smoked Buffalo Cauliflower recipe offers a smoky, spicy twist on traditional buffalo wings, using cauliflower as a healthy and flavorful alternative. Coated in a tangy buffalo mayo sauce and smoked to tender perfection, this dish is an excellent appetizer or side that combines bold flavors with satisfying texture.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 35-45 minutes
• Total Time: 45-55 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Smoking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cauliflower

• 1 head of cauliflower

Buffalo Mayo Sauce

• 3/4 cup mayonnaise
• 1/4 cup hot sauce (such as Frank’s RedHot)
• 1 tablespoon apple cider vinegar
• 1 teaspoon celery salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Fresh black pepper, to taste

Garnish and Serving

• Fresh herbs (such as parsley or chives), chopped
• Lemon wedges

Instructions

1. Prep the Cauliflower: Remove the large leaves from the cauliflower head and rinse it thoroughly under cold water to clean it.
2. Make the Buffalo Mayo Sauce: In a bowl, whisk together mayonnaise, hot sauce, apple cider vinegar, celery salt, dried parsley, garlic powder, onion powder, and fresh black pepper until the mixture is smooth and well combined.
3. Coat the Cauliflower: Brush the entire cauliflower head generously with the buffalo mayo sauce, carefully covering all crevices to ensure even flavor. Reserve some of the sauce for serving later.
4. Preheat the Smoker: Set your smoker to 350°F (175°C) and allow it to come to temperature before placing the cauliflower inside.
5. Smoke the Cauliflower: Place the coated cauliflower directly on the smoker rack and smoke for 35–45 minutes, or until the cauliflower is tender and has a light char on the outside.
6. Serve: Transfer the smoked cauliflower to a serving platter, brush with the reserved buffalo mayo sauce, garnish with chopped fresh herbs, and serve alongside lemon wedges for a bright finishing touch.

Notes

• Smoking time may vary based on the size of the cauliflower and your smoker’s performance; check for tenderness by piercing with a fork.
• This dish pairs well with celery sticks and extra hot sauce for dipping to replicate classic buffalo wing accompaniments.
• You can substitute vegan mayonnaise to make this recipe vegan-friendly.
• Adjust the amount of hot sauce for mild or extra spicy according to your taste.
• If you don’t have a smoker, this recipe can be adapted by roasting the cauliflower in the oven at 400°F for about 35-40 minutes, turning occasionally.

Keywords: Buffalo cauliflower, smoked cauliflower, buffalo wings alternative, vegetarian appetizer, smoky buffalo sauce, party appetizer