Oak-Smoked Whole Cauliflower with Romesco and Toasted Almonds

Steps

1. Step 1

   Set up your smoker for indirect cooking at 300°F and add the oak chunks (or a foil packet of soaked oak chips) for smoke. Let it settle at temperature before you put the cauliflower on.

   20 min · 300°F

   • 2-3 pieces oak wood chunks (or 2 cups oak chips)
2. Step 2

   Pull off the cauliflower's outer leaves and trim the stem flat so the head sits upright. Leave the head whole.

   5 min

   • 1 head cauliflower
3. Step 3

   In a small bowl, stir together the olive oil, smoked paprika, grated garlic, kosher salt and black pepper. Brush it all over the cauliflower, working it into the top crevices and the sides; use every bit.

   5 min

   • 1/4 cup olive oil
   • 2 tsp smoked paprika
   • 3 cloves garlic
   • 1 1/4 tsp kosher salt
   • 1/2 tsp black pepper
4. Step 4

   Set the cauliflower stem-side down on a small sheet pan or in a cast-iron skillet and put it on the smoker. Smoke until a knife slides into the thickest part of the stem with no resistance and the outside is deep brown, 1 1/2 to 1 3/4 hours. If it darkens too fast, tent loosely with foil.

   1 hr 35 min, hands-off · 300°F

5. Step 5

   While it smokes, toast the almonds in a dry skillet over medium heat, tossing often, until fragrant and lightly browned, 4 to 6 minutes. Tip onto a plate to cool, then roughly chop 2 tablespoons of them for garnish and keep the rest whole for the sauce.

   6 min

   • the rest of the raw almonds
6. Step 6

   In a blender, combine the remaining toasted almonds, the drained roasted red peppers, torn bread, garlic clove, sherry vinegar, smoked paprika and red pepper flakes. Blend to a coarse paste, then with the blender running drizzle in the 1/3 cup olive oil until the sauce is thick and spoonable. Season with salt to taste.

   10 min

   • 6 tbsp raw almonds
   • 1 jar roasted red peppers (12 oz)
   • 1 slice crusty white bread
   • 1 clove garlic
   • 1 tbsp sherry vinegar
   • 1 tsp smoked paprika
   • 1/4 tsp red pepper flakes
   • 1/3 cup olive oil
   • salt
7. Step 7

   Let the smoked cauliflower rest 10 minutes. Spread the romesco over a wide platter, set the cauliflower on top and cut it into 4 thick wedges through the stem. Scatter with the chopped almonds and parsley, drizzle with olive oil and serve with lemon wedges.

   10 min

   • 2 tbsp raw almonds
   • 1/4 cup flat-leaf parsley
   • 1 tbsp olive oil
   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026