If you’ve ever wondered what happens when an American barbecue enthusiast tackles a British classic, the result is this Smoked Cauliflower Cheese.
This dish blends the creamy, comforting essence of traditional cauliflower cheese with a bold, smoky edge from the Woodfire grill. It’s cheesy, crunchy, and playfully rebellious.
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You get the classic British comfort of cauliflower cheese with a confident twist that proudly announces, “Yes, I smoked my cauliflower.”
Smoked Cauliflower Cheese Recipe
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Equipment
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Ninja Woodfire Grill
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Air crisp basket
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Mixing bowls
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Small sauté pan
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Whisk
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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:
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Fill the Woodfire with pellets and set to Smoker at 350°F (177°C). While it preheats, cut the cauliflower into florets. Toss the florets with olive oil, sea salt, black pepper, granulated garlic, and granulated onion. Place florets in the air crisp basket. When the grill prompts “Add Food,” insert the basket and smoke until the cauliflower is softened but still slightly firm.
Make the Cheese Sauce:
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Over medium-low heat, melt the butter in a small sauté pan. Whisk in the flour and cook 2–3 minutes until nutty and lightly golden. Gradually whisk in the milk and cream until smooth. Add sea salt, nutmeg, granulated garlic, and granulated onion. Stir in half the shredded cheeses until melted and the sauce is creamy.
Make the Breadcrumb Topping:
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Combine the breadcrumbs and melted butter in a bowl, mixing until the texture resembles wet sand.
Assemble and Cook:
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Layer the smoked cauliflower into small crocks or a casserole dish. Pour the warm cheese sauce over the cauliflower, then top with the remaining cheddar and Gouda. Sprinkle the breadcrumb mixture evenly across the surface. Return the crocks to the Woodfire and set to Air Crisp at 350°F (177°C) with wood smoke on. Cook about 15 minutes, until the topping is golden and the sauce is bubbling.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!This started as curiosity and a nudge from British viewers who insisted I try cauliflower cheese. Two large cauliflower heads were prepped with olive oil, granulated onion, granulated garlic, sea salt, and black pepper. No MSG this time—less controversy, more flavor.
I used Smokin’ Peacon pellets in the Woodfire at 350°F. After about an hour of smoke, the cauliflower developed golden edges and a pleasant smoky aroma—soft but still with a bite. The smoke added depth without turning the vegetable mushy.
The Cheese That Makes It Shine
The cheese choice leaned on medium cheddar and Gouda. Both cheeses received a cold smoke before being shredded and folded into the sauce, imparting a subtle, savory smoke that elevated the overall dish.
The sauce began classically with a roux of butter and flour cooked until nutty, then whisked with milk and cream to a smooth, velvety base. Salt, nutmeg, granulated onion, and granulated garlic rounded out the flavor. Once the smoked cheeses were melted in, the sauce became rich, silky, and deeply flavorful.
A Crunchy Finish
I assembled the dish in small crocks so everyone gets a personal serving of bubbling goodness. The smoked cauliflower went in first, then the Mornay-style cheese sauce, more shredded cheese, and finally a buttery breadcrumb topping.
The breadcrumb topping used half panko and half regular breadcrumbs mixed with melted butter until the texture resembled wet sand. That mix provided a crisp contrast to the creamy sauce beneath.
Back in the Woodfire on Air Crisp at 350°F, the small crocks took about 15 minutes to brown and bubble. The result was golden, sizzling, and aromatic—cheesy pulls and crunchy crumbs in every bite.
Flavor-wise, the cold-smoked cheeses and smoked cauliflower worked in harmony. The dish wasn’t strictly traditional, but the combination of creamy sauce, smoky notes, and crunchy topping was a clear win.
Purists may raise an eyebrow, but this version respects the spirit of cauliflower cheese while introducing a distinctive wood-fired character that an oven can’t replicate.
Small tweaks for next time might include slightly shorter smoke time for firmer florets or using more cauliflower to fill larger dishes. Those adjustments come with experimenting—and that’s part of the fun.
Ultimately, Smoked Cauliflower Cheese succeeded on taste and personality. Cold-smoked cheeses, smoky cauliflower, and a buttery crumb topping created satisfying layers of texture and flavor.
When the first mouthful cooled enough to taste, the verdict was immediate: smoky, cheesy, rich, and crunchy. A British favorite reborn on an American grill—proof that a little smoke can make magic.
Ingredient and Equipment Links:
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