Smoked Buffalo Cauliflower is the kind of recipe that turns heads at the grill. Instead of breaking it into florets, this whole roasted cauliflower gets the full BBQ treatment, soaking up smoky flavor while staying tender inside. Brushed with a creamy buffalo mayo sauce, it’s bold, spicy, and perfect as a vegetarian main or a show-stopping side dish for game day or your next cookout.
While I love a giant tray of smoked buffalo wings, I admit that this spicy, smoked whole cauliflower has its place on the table, too.
It’s tender on the inside, charred on the edges, and bold enough to hold its own next to ribs and brisket. Whether you’re looking for a vegetarian BBQ option or just want to surprise your guests with something unexpected, this smoked cauliflower delivers.
I’ve made SO many versions of this recipe, trying to find the balance between smoky flavors, charred textures, and not having a dry, crunchy bite of cauliflower.
Why This Process Works
Moist, full of flavor. This cauliflower is fully cooked, packed with flavor, and very tender. Your jaw won’t require hard work with this recipe.
Buffalo mayo clings to every bite. The creamy, spicy sauce coats the cauliflower and holds up during the smoke. There’s plenty left over for serving.
Smoker-friendly. Cook it on a pellet grill, charcoal setup, or your favorite smoker. Use mild wood like apple or pecan, since cauliflower absorbs smoke quickly.
Key Ingredients
Cauliflower: Choose a firm, heavy head. Whole roasting keeps it together and makes it easy to slice into wedges.
Hot Sauce: Frank’s RedHot is classic for Buffalo flavor, but any vinegar-based hot sauce works. Use a hotter sauce if you like more kick.
Mayonnaise: Creamy base that helps the sauce cling to the cauliflower and keeps it from drying out.
Apple Cider Vinegar: Adds tang and brightness to balance the creaminess and spice.
Celery Salt & Spices: Brings that Buffalo wing vibe, with garlic, onion, and parsley for extra flavor.
Fresh Herbs & Lemon: Sprinkle herbs on top and serve with lemon wedges for a fresh, zesty finish.
One of the key differences between this recipe and many others you may find online is that we are going to par-cook the cauliflower.
Step 1: Prepare the cauliflower
Steaming or parboiling the whole cauliflower ensures that it will be completely tender for the final product, and also absorb much more smoke and sauce flavors. This is a KEY step, so I do not recommend skipping it.
Microwave option: Place the rinsed cauliflower in a microwave-safe bowl with 2–3 tablespoons of water. Cover with a plate or another bowl and microwave for 6–7 minutes, until the stem is fork-tender.
Stovetop option: Steam the cauliflower over simmering water for 8–10 minutes, until fork-tender.
Step 2: Brush with Buffalo Mayo
Whisk together all of the Buffalo Mayo ingredients until smooth. Brush the cauliflower generously, working the sauce into every crevice. The recipe makes more than enough, so set some aside for serving later.
Tip: Brushing the cauliflower while it’s still a little warm helps the sauce spread and cling better. You can also steam the cauliflower ahead, refrigerate it, then bring it back to room temperature before saucing and smoking.
Step 3: Smoke the Cauliflower
Preheat your smoker to 350°F. Place the cauliflower over indirect heat and smoke for 35–45 minutes, until the stem is tender and the outside has a light char.
Pellet smoker: Expect steady heat and a mild smoke flavor.
Charcoal grill: Set up for indirect heat, and you’ll get more surface char for extra flavor.
Place the smoked cauliflower on a platter, brush with reserved buffalo Mayo, and sprinkle with fresh herbs. Serve with lemon wedges for a bright finish. Slice it into steaks or wedges and watch it disappear.
Tips for Smoked Buffalo Cauliflower
Stick to mild woods like apple, pecan, or cherry. Stronger woods can overpower cauliflower.
Slice leftovers into sandwiches, wraps, or even tacos with extra buffalo Mayo.
Want more heat? Add cayenne or chipotle powder to the sauce.
More Veggies on the Grill
If this smoked cauliflower gets you hooked, try grilling up some of these favorites:
Frequently Asked Questions
Can I make this smoked cauliflower without a smoker?
Yes. You can roast the cauliflower in the oven at 400°F for about 35–45 minutes instead of smoking. You won’t get the same smoky flavor, but the buffalo mayo sauce will still caramelize beautifully on the outside. If you want a hint of smoke, try adding smoked paprika or chipotle powder to the sauce.
What if I don’t like mayonnaise?
You can swap the mayo for plain Greek yogurt or sour cream. Both give the sauce a creamy base that clings to the cauliflower. Greek yogurt will be a little tangier, while sour cream will be more neutral.
Can I prep the cauliflower ahead of time?
Absolutely. You can steam or parboil the cauliflower earlier in the day (or even the night before). Store it in the refrigerator, then bring it back to room temperature before brushing on the buffalo mayo and smoking.
What’s the best wood to use for smoking cauliflower?
Stick with mild fruit woods like apple, cherry, or pecan. Cauliflower soaks up smoke quickly, so stronger woods like hickory or mesquite can overpower the flavor.
Grilled Meats to Serve with Smoked Cauliflower
If you’re a regular at Chiles and Smoke, it’s likely that you’re cooking up meats. Don’t worry, we have suggestions to pair with your smoked cauliflower:
Tip: Since the smoked cauliflower needs to be cooked indirectly, any recipe that involves areverse-sear is ideal. The coals are lit, the smoke is rolling, keep it simple!
Thank You For Trying Our Recipe!
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Prep cauliflower by removing large leaves and rinsing thoroughly.
Steam or parboil: Microwave: Place in a microwave-safe bowl with 2–3 tablespoons of water. Cover and cook 6–7 minutes, until the stem is fork-tender. Stovetop: Steam over simmering water for 8–10 minutes, until fork-tender. Let cool slightly.
Prepare the buffalo mayo sauce. Whisk mayonnaise, hot sauce, apple cider vinegar, celery salt, parsley, garlic powder, onion powder, and black pepper until smooth. Brush the cauliflower generously with buffalo mayo sauce, making sure to cover all crevices. Reserve some sauce for serving.
Preheat smoker to 350°F. Place cauliflower on the smoker and cook 35–45 minutes, until tender and lightly charred.
Serve it up. Transfer to a platter, brush with reserved Buffalo Mayo, garnish with fresh herbs, and serve with lemon wedges.
Notes
The buffalo mayo sauce spreads best while the cauliflower is still slightly warm. You can also steam ahead, refrigerate, and bring back to room temperature before saucing.
