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Woodfire Smoked Cauliflower Cheese

Smoked Cauliflower Cheese Recipe

A British classic gets a Woodfire twist with this Smoked Cauliflower Cheese. Creamy, smoky, and crunchy, it’s comfort food done Dad-style.
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Calories: 6481kcal
Author: Dad

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
  • ½ cup unsalted butter melted

Instructions

Smoke the Cauliflower:

  • Fill your Woodfire with pellets and set it to Smoker, 350°F (177°C), 2 hours. While it preheats, cut the cauliflower into florets. Coat them evenly with olive oil, salt, pepper, granulated garlic, and granulated onion. Place the florets into the air crisp basket. When the Woodfire prompts “Add Food,” insert the basket and smoke until softened but still slightly firm.

Make the Cheese Sauce:

  • Set a small sauté pan over medium-low heat. Add butter and let it melt. Whisk in the all-purpose flour and cook for 2–3 minutes. Gradually pour in the milk and cream while whisking continuously. Once smooth, add all the spices. Slowly melt in half of the cheeses, stirring until everything is creamy and well combined.

Make the Breadcrumb Topping:

  • Combine the breadcrumbs and melted butter in a bowl. Mix until the texture resembles wet sand.

Assemble and Cook:

  • Layer the smoked cauliflower into small crocks or a casserole dish. Pour the warm cheese sauce over the top, then sprinkle with the remaining cheddar and Gouda. Add the breadcrumb mixture evenly over the surface. Return the crocks to the Woodfire, set to Air Crisp, 350°F (177°C), with Woodfire smoke on. Cook for about 15 minutes, or until the topping is golden brown and the sauce is bubbling.

Video

Nutrition

Calories: 6481kcal | Carbohydrates: 287g | Protein: 244g | Fat: 496g | Saturated Fat: 284g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 146g | Trans Fat: 6g | Cholesterol: 1428mg | Sodium: 16772mg | Potassium: 5529mg | Fiber: 37g | Sugar: 67g | Vitamin A: 13071IU | Vitamin C: 558mg | Calcium: 6123mg | Iron: 20mg
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