If you’ve ever imagined what happens when classic British comfort food meets the bold, smoky traditions of American barbecue, prepare to be delighted by this sensational Smoked Cauliflower Cheese.
This remarkable dish masterfully blends the rich, creamy, and utterly comforting essence of traditional cauliflower cheese with an unparalleled deep, smoky flavor that only a Woodfire grill can impart. It’s a harmonious symphony of cheesy goodness, a satisfying crunch, and just the right touch of rebellious culinary flair that challenges expectations and delights the palate. Forget everything you thought you knew about classic side dishes – this smoked rendition elevates cauliflower cheese to an entirely new level of gourmet comfort.
This Page Contains Affiliate Links. For more Information, Please See My Disclosures Here.
Imagine enjoying that familiar, heartwarming British classic, but with a bold, unforgettable twist that proudly declares, “Yes, I smoked my cauliflower. And it’s spectacular!” This dish isn’t just food; it’s a conversation starter, a culinary adventure, and a testament to the magic that happens when you dare to innovate with beloved recipes.
Smoked Cauliflower Cheese Recipe
A timeless British classic receives an exciting Woodfire twist, transforming into a creamy, smoky, and delightfully crunchy side dish. This isn’t just comfort food; it’s comfort food perfected, Dad-style!
Calories: 6481 kcal
Pin Recipe
Rate This Recipe
Equipment
- Ninja Woodfire Grill
- Air crisp basket
- Mixing bowls
- Small sauté pan
- Whisk
- Measuring Cups and Spoons
Ingredients
Smoked Cauliflower:
- 2 cauliflower heads
- 3 tablespoon extra virgin olive oil
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
Cheese Sauce:
- 4 tablespoon unsalted butter
- 4 tablespoon all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon sea salt
- 1 teaspoon nutmeg powder
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 2 cups cold-smoked cheddar cheese, shredded
- 2 cups cold-smoked Gouda, shredded
Breadcrumb Topping:
- 2 cups breadcrumbs (a mix of panko and regular works best)
- ½ cup unsalted butter, melted
Instructions
Smoke the Cauliflower:
- Fill your Woodfire grill with your preferred smoking pellets (e.g., Smokin’ Pecan for a sweet, nutty flavor). Set the grill to Smoker mode at 350°F (177°C) for approximately 2 hours to allow for proper preheating and smoking time. While the grill is preheating, carefully cut the cauliflower heads into bite-sized florets, ensuring even pieces for consistent cooking.
- In a large mixing bowl, thoroughly coat the cauliflower florets with extra virgin olive oil, then season generously with sea salt, black pepper, granulated garlic, and granulated onion. Toss until every floret is evenly coated.
- Arrange the seasoned cauliflower florets in the air crisp basket, ensuring they are in a single layer or spread out as much as possible to allow for even smoke penetration and cooking. Once your Woodfire grill prompts “Add Food,” insert the basket into the grill. Smoke the cauliflower until it is tender-crisp – softened but still retaining a slight bite, typically around 1 hour, or until golden brown with a smoky aroma.
Make the Cheese Sauce:
- In a small sauté pan, melt the unsalted butter over medium-low heat. Once melted, whisk in the all-purpose flour to create a roux. Cook the roux for 2-3 minutes, stirring constantly, until it turns a light golden color and smells slightly nutty. This will ensure a smooth sauce without a raw flour taste.
- Gradually pour in the whole milk and heavy cream, whisking continuously to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken.
- Add the sea salt, nutmeg powder, granulated garlic, and granulated onion to the sauce. Stir well to combine.
- Slowly add half of the shredded cold-smoked cheddar and cold-smoked Gouda cheeses to the sauce, stirring constantly until the cheeses are completely melted and the sauce is creamy and homogenous. Taste and adjust seasoning if necessary. Keep warm.
Make the Breadcrumb Topping:
- In a separate mixing bowl, combine the breadcrumbs (a blend of panko and regular breadcrumbs is recommended for optimal texture) with the melted unsalted butter.
- Mix thoroughly until the breadcrumbs are evenly coated and the mixture resembles wet sand. This topping will provide a crucial textural contrast to the creamy cauliflower.
Assemble and Cook:
- Generously layer the smoked cauliflower florets into individual small crocks or a single large casserole dish.
- Pour the warm, luxurious cheese sauce evenly over the cauliflower. Then, sprinkle the remaining cold-smoked cheddar and Gouda cheeses over the sauce.
- Distribute the buttery breadcrumb mixture evenly over the entire surface of the dish.
- Return the crocks or casserole dish to the Woodfire grill. Set the grill to Air Crisp mode at 350°F (177°C), ensuring the Woodfire smoke feature is engaged for an extra layer of flavor. Cook for approximately 15 minutes, or until the breadcrumb topping is beautifully golden brown, and the cheese sauce is bubbling temptingly around the edges.
- Carefully remove from the grill and let it rest for a few minutes before serving. Enjoy this deeply flavorful and comforting dish!
Video Tutorial
Nutrition Information (per serving, approximate)
Tried this recipe?
Mention @DadGotThis or tag #DadGotThis on social media!
The Genesis of a Smoky Masterpiece: From British Classic to BBQ Star
The journey to creating this extraordinary Smoked Cauliflower Cheese began, as many great culinary adventures do, with a healthy dose of curiosity and a few spirited nudges from dedicated British viewers who insisted that traditional cauliflower cheese was an absolute must-try. The challenge was eagerly accepted, and soon, two magnificent heads of cauliflower stood ready to embrace the transformative power of wood smoke. While cauliflower might not typically steal the show in the barbecue world, a simple drizzle of high-quality olive oil and a thoughtful blend of seasonings – including granulated onion, granulated garlic, sea salt, and freshly cracked black pepper – began to unlock its hidden potential. This time around, we carefully avoided any controversial ingredients, opting for pure, unadulterated flavor to please even the most discerning palates.
Smoking the Star: Cauliflower’s Transformative Journey on the Woodfire Grill
With the cauliflower perfectly seasoned, it was time for its grand entrance onto the Woodfire grill. Loaded with a generous batch of Smokin’ Pecan pellets, the grill hummed to life, releasing that distinctively sweet, nutty smoke that invariably draws neighbors out to peek over their fences. Set to a steady 350°F (177°C), the cauliflower florets underwent a slow, magical transformation over an hour. When finally retrieved, they boasted a beautiful golden hue, tender yet firm texture, and an intoxicating smoky aroma. This wasn’t just cooked cauliflower; it was imbued with a depth of flavor that a conventional oven could never replicate. Some traditionalists might raise an eyebrow at this unconventional technique, but that’s precisely where the fun and innovation lie.
The Heart of the Dish: Crafting a Velvety, Smoked Cheese Sauce
The secret to any outstanding cauliflower cheese lies in its sauce, and this recipe takes it up a notch with a personalized cheese selection. Medium cheddar and Gouda were chosen as the star performers, primarily because the elusive Red Leicester seemed to be on a permanent vacation from local American grocery shelves. But here’s where the magic truly happened: both cheeses were given a preliminary cold smoke in the Woodfire, infusing them with a complex, savory depth that would make any standard grilled cheese sandwich weep with envy. Just lifting the lid on these smoky blocks of cheese released a rich, creamy aroma into the air, promising an unforgettable flavor experience.
The sauce creation commenced in classic culinary fashion: unsalted butter and all-purpose flour were whisked together in a small sauté pan, forming a fragrant roux that cooked until nutty and golden. Whole milk and heavy cream were gradually introduced, slowly building into a luxuriously smooth base that felt rich yet perfectly balanced. Once the sauce achieved its velvety texture, the flavor squad entered the scene: a medley of sea salt, warm nutmeg, pungent granulated onion, and aromatic granulated garlic. The kitchen filled with an irresistible scent of pure comfort. A quick taste test confirmed the need for a touch more salt, achieving that perfect equilibrium between pourable and decadent thickness. This was the pivotal moment when the cold-smoked cheddar and Gouda were gently melted into the sauce, transforming a simple béchamel into an opulent, flavorful blanket. It was more than just good; it was the kind of sauce so irresistible, you’d be tempted to eat it straight from the pan, spoon by glorious spoon.
The Grand Finale: A Golden, Crunchy Topping for Smoked Cauliflower Cheese
With the smoked cauliflower and the rich cheese sauce ready, it was time for the grand assembly. Opting for individual small crocks instead of one large casserole dish allowed for perfectly portioned, bubbling servings, ensuring everyone at the table could enjoy their own hot-from-the-grill delight. The tender, smoky cauliflower met its creamy Mornay sauce counterpart, then received a generous extra sprinkling of the remaining smoked cheddar and Gouda – because when it comes to cheese, moderation is often delightfully overrated.
Here’s where this recipe takes a slight, yet delicious, detour from the traditional British script: a decadent, buttery breadcrumb topping. A balanced blend of panko and regular breadcrumbs, mixed with ample melted butter until it achieved the texture of moist sand, was precisely what was needed. This simple yet brilliant combination introduced a crucial layer of satisfying crunch that beautifully contrasted with the creamy, rich sauce underneath. The crocks were then returned to the Woodfire grill, set to 350°F (177°C) on the Air Crisp setting, with the wood smoke once again rolling, to achieve that perfect golden-brown crust.
The Unveiling: A Feast for the Senses
What was initially estimated to take around 30 minutes in a larger dish miraculously transformed into just 15 minutes of perfection in the smaller crocks. The tops browned beautifully, the edges bubbled enticingly, and the aroma? Simply unreal. Golden crumbs, perfectly melted cheese, and deeply smoky cauliflower created a sensory symphony that signaled something truly special was emerging. Pulling them off the grill, each individual crock gleamed like a little pot of edible sunshine, promising comfort and flavor in every spoonful.
A quick, eager taste test instantly confirmed the success. The cheese stretched into long, luscious pulls, the breadcrumbs delivered that essential, satisfying crunch, and every single bite carried a profound, wood-kissed flavor. The genius of cold-smoked cheese layered harmoniously with the already smoked cauliflower, culminating in a dish that was truly extraordinary. While perhaps not strictly traditional, its deliciousness was undeniable. This exquisite balance of creamy texture, smoky depth, and crispy contrast proved to be an unequivocally winning combination.
Embracing Innovation: A Reimagined Classic
While British food purists might playfully shake their heads at this unconventional approach, this unique version of Smoked Cauliflower Cheese proudly stood its ground. It served as a delicious reminder that even the most cherished classics can be both deeply respected and brilliantly reimagined, especially when the captivating element of smoke is introduced. The Woodfire grill didn’t merely cook this dish; it profoundly transformed it, infusing it with that signature outdoor flavor and character that a standard indoor oven could never hope to achieve.
Even the chef acknowledged that perhaps next time, a slightly shorter smoke time might yield a firmer cauliflower, or that using four heads would better fill a larger serving dish. But these are the small, valuable insights gleaned from the process of experimentation, and they are precisely what makes cooking such an enjoyable and endless journey of discovery. This recipe wasn’t about striving for unattainable perfection; it was about exploration, about boldly trying something new, and perhaps, just a little bit, about seeing how many friendly British viewers could be mildly amused (or perhaps delightfully surprised) in a single video. This fusion represents a playful yet respectful dialogue between culinary traditions, resulting in something truly remarkable.
The Verdict: A Smoky, Cheesy Triumph
Ultimately, this Smoked Cauliflower Cheese proved to be an undeniable triumph in every meaningful way. It was a dish crafted with heart, served with humor, and infused with the irresistible essence of wood smoke. The thoughtful combination of cold-smoked cheeses, tenderly smoked cauliflower, and a perfectly buttery crumb topping created intricate layers of texture and taste that hit all the right notes. This dish transcended mere sustenance; it was a genuine conversation piece, one that tasted even better than its tantalizing appearance suggested.
When that first, impatient bite (because who can wait?) undoubtedly burned the tongue, the verdict was instantaneous and unanimous: smoky, cheesy, incredibly rich, and wonderfully crunchy. It was everything a true comfort dish should aspire to be, and then some. A beloved British favorite, gloriously reborn on an American grill, this dish stands as undeniable proof that sometimes, when you bring cauliflower, cheese, and a Woodfire grill together, pure culinary magic effortlessly unfolds.
Ingredient and Equipment Links:
Elevate your outdoor cooking game! Use Dad’s Affiliate Link & get your own Ninja Woodfire Pro Connect Outdoor Grill:
https://ninjakitchen.pxf.io/k0JNLN
Enhance your grill’s versatility with the Ninja Woodfire Grill Griddle:
https://amzn.to/3S2Dpnd
For that signature sweet and nutty flavor, try Smokin Pecans Pellets:
https://amzn.to/3LiZx9i
Optimize your grilling space with Raised Grates for Ninja Woodfire:
https://amzn.to/3LjweU2
Did you know Dad is on YouTube?
For a treasure trove of cooking videos, insightful tutorials, and all sorts of delicious food-related content, be sure to check out Dad’s YouTube channel!