I'm just trying to find out how to go about smoking a whole, raw cauliflower. Should I cook it first? Or steam it? Or cut it up? Or not bother? Anyone have any suggestions? Thank you.
I'm still trying to figure out if your the sane one and you actually want to smoke Cauliflower. Where does that put me in the whole scheme of things, Since I don't want to??
Actually while I am sitting here hurting myself trying to figure that out. I thought about your question and how I would do it if I was of a mind to attempt this. I have conjured up two Ideas. First I would cut it up and cold smoke it for 1:40-2 hours then put a beer batter on it and deep fry it. Second (Like this is gonna be a surprise to anyone) Cut it up, Wrap the pieces with BACON. Hot smoke for 2-3 hours at 225º maybe add a small dollop of BBQ sauce on top during the last 20-30 minutes much like a moink ball.
Roasted cauliflower is one of my favorite dishes, but I've never added smoke to it. I would break it up into florets, and cold smoke for about 40 minutes using pecan or oak. Remove from smoker, coat evenly with olive oil and roast it in the oven. Search the internet for roasted cauliflower recipes. The best ones include garlic and parmesan cheese.
Quote from: Tenpoint5 on October 16, 2010, 10:34:37 AM
I'm still trying to figure out if your the sane one and you actually want to smoke Cauliflower. Where does that put me in the whole scheme of things, Since I don't want to??
Actually while I am sitting here hurting myself trying to figure that out. I thought about your question and how I would do it if I was of a mind to attempt this. I have conjured up two Ideas. First I would cut it up and cold smoke it for 1:40-2 hours then put a beer batter on it and deep fry it. Second (Like this is gonna be a surprise to anyone) Cut it up, Wrap the pieces with BACON. Hot smoke for 2-3 hours at 225º maybe add a small dollop of BBQ sauce on top during the last 20-30 minutes much like a moink ball.
I still think I need more done to it in order to get it down. ;D
I'm sure when I wake up this post was just a dream gone wrong. :D Now mind you, this is coming from a guy that smokes and dehydrates carrot chips for my dogs treats. :o ;D
My sincere apologies for the unpleasant images my cauliflower madness stirred up. I am so astounded by the taste of what comes out of my Bradley, I figured anything I put in it, would be sensational. I told my neighbour that I could put dirt in the OBS, and it would come out tasting like gourmet cuisine. I've always steamed cauliflower. This time, I'm going to brush it with olive oil, sprinkle some garlic powder, parmesan cheese and seasoned bread crumbs, then roast it in the oven (thank you, Habanero). As much as it may hurt to admit it, perhaps there are just some things better left un-smoked :(. Thank you all for your feedback. The next round of Pepto is on me.
Believe me roasted cauliflower is really good. I would just be careful about using bread crumbs, they may burn before the cauliflower is fully roasted, unless you are planning to add the bread crumbs towards the very end. Look at a few recipes, and follow the roasting method they use. I roast mine single layer on a sheet pan, until dark brown areas start to form on the florets. It really caramelizes the sugar in the vegetable and concentrates the flavors.
Thanks Habs!! Now he's going to do it another way. So now one us other rejects and misfits :D is gonna have to try it just to see if it can be done!! My money is on the Smoking Monkey!! ;D ;D
Quote from: Tenpoint5 on October 18, 2010, 06:48:44 AM
Thanks Habs!! Now he's going to do it another way. So now one us other rejects and misfits :D is gonna have to try it just to see if it can be done!! My money is on the Smoking Monkey!! ;D ;D
It definitely can be done. I have roasted cauliflower several times, but never applied smoke prior to roasting. That should give it an interesting twist. The most important thing about roasting cauliflower (or root vegetables) is to roast them at a high enough temperature to caramelize the sugars (creates the Maillard reaction). Find a recipe and follow the roasting instructions and you can't go wrong.
HabS, if smoking works as well as you have said in the past for Brussels sprouts, I would think it would work equally well for cauliflower. Sounds to me like an idea worth trying.
I saw an interesting recipe on califlower today and it was called "Califlower Steaks".
Musta been vegan. :P
:D My mom used to smoke cauliflower all the time. Yup, she would cut it all up nice and then stick it in a pot with one of those steamer baskets and some water underneath. Then she would go off doing something else and forget about the the stove. Unfortunately you couldn't eat it after that treatment, but we did get a few good laughs out of it. :D :D :D
I do believe that I (quite by accident) came up with a very tasty method for enjoying cauliflower. First, I broke it up into florets, then roasted it in a 9x9 pyrex dish with the olive oil, parmesan cheese, and bread crumbs in a 350 degree oven for 25 minutes. Then, I took a jar of Alfredo sauce (Progresso or Ragu Light), added 2 packets of Goya Sazon seasoning, shook and stirred it till it was all blended. Then, I poured it all over the cauliflower till it was well coated. I put the dish into the Bradley for 2 hours @ 200 degrees using 4 hickory bisquettes. What came out was the tastiest, creamiest (but not at all mushy) cauliflower I've ever had, with a fabulous cheese sauce to spoon on whatever else was being served. I was really quite astounded by how good it tasted. Give it a try, if you like this kind of stuff.
It does sounds pretty good like that Wonko. Kudo's to you for driving forward even after the ribbing we was giving you.
What, no bacon ? ;D
Seriously, it sounds like a winner!
Roasting really brings out the flavor, but I roast longer and at a higher temperature.
I just purchased an cauliflower to day. I'm going to hit it with about 40 minutes of pecan smoke. Then roast it my usual way, with olive oil, sea salt, cherry tomatoes, garlic and parmesan cheese. I usually use a little turmeric to add some color but with the smoke I'm going to skip that ingredient.
I've also made a similar casserole, that uses a cheese sauce, and yes it does have bacon :). It is good you should give it a try. The following link should work. I believe it is one of the recipes they display to non-members.
Creamy Cauliflower Casserole with Bacon and Cheddar (http://www.cookscountry.com/recipe.asp?recipeids=3695&bdc=44340)
I truly appreciate your comment. Even more so, since it was coming from you.(Tenpoint5). I believe that the Bradley has infinite possibilities. If there's a food to be eaten, I will find a way to involve my OBS, and make it better. ;D
I wonder about the sequence of the preparation. Heat causes most substances to expand. By roasting my cauliflower first, I am opening it's "pores" (so to speak). By doing that, don't I make it much more receptive to the smoke? I am just a "newbie", and don't mean to question your method. I'm just trying to apply a fundamental law of physics.
You're right about heat causing things to expand. But that is in the absence of phase changes or the moisture and fat loss that occurs in cooking processes. In cooking, most things (meats, fruits and veggies) get smaller because of moisture losses and other more complicated changes. If there is a gas being given off that causes the expansion that then gets trapped with a phase change (e.g., baking leavened breads, cakes, popcorn.). Capturing smoke flavor is initially getting smoke particles and gas phase condensation to adhere to the surface, that can over a prolonged time migrate and penetrate.
I don't take differing opinions as questioning my methods. Most of the time there is more then one way to achieve a goal, or there could be multiple goals. It doesn't matter if you have 1 post or a 10,000 posts; this board is for sharing ideas and opinions. As long as it is not presented in a derogatory or mean spirited; differing opinions contribute to the growth of this board.
If I have read the sequence of your recipe, you didn't start applying smoke until you made it into a casserole and placed into the Bradley while still hot. Smoke application and penetration is less effective as the object increases in heat. So cold smoking should work better. By cold smoking or even hot smoking the florets first, the smoke will penetrate and deposit on all exposed surfaces, and is why I will only be using 40 minutes or so. Then as it is roasted with the other vegetables, the cauliflower will impart the smoke flavor throughout the dish. That is why I am choosing to cold smoke first. Also I don't plan to make a casserole this time, but may try your casserole in the future, or the one printed in Cook's Country with smoked cauliflower; since it is getting to that time of year for comfort food.