If you’ve ever wondered what happens when an American barbecue enthusiast tackles a British classic, meet Smoked Cauliflower Cheese.
This dish marries the creamy comfort of traditional cauliflower cheese with deep, wood-fired smoke from a Woodfire grill. It’s cheesy, crunchy, and a little bit rebellious.
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You still get the classic British comfort, but with a bold twist that declares, “Yes, I smoked my cauliflower.”
Smoked Cauliflower Cheese 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 tbsp extra virgin olive oil
- 1 tbsp sea salt
- 1 tsp black pepper
- 1 tbsp granulated garlic
- 1 tbsp granulated onion
- Cheese Sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 1 tsp sea salt
- 1 tsp nutmeg powder
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 2 cups cold-smoked cheddar, 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 to Smoker, 350°F (177°C). While it preheats, cut the cauliflower into florets. Toss florets with olive oil, salt, pepper, granulated garlic, and granulated onion. Place florets in the air crisp basket. When the Woodfire prompts “Add Food,” insert the basket and smoke until the cauliflower is softened but still slightly firm.
Make the Cheese Sauce
- In a small sauté pan over medium-low heat, melt the butter. Whisk in the flour and cook 2–3 minutes until it smells nutty and turns golden. Gradually whisk in the milk and cream until smooth. Add salt, nutmeg, granulated garlic, and granulated onion. Stir in half the cheeses slowly until the sauce is creamy and well combined.
Make the Breadcrumb Topping
- Combine breadcrumbs and melted butter in a bowl, mixing 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 cauliflower, then sprinkle with the remaining cheddar and Gouda. Top evenly with the breadcrumb mixture. Return the crocks to the Woodfire and set to Air Crisp, 350°F (177°C), with Woodfire smoke on. Cook about 15 minutes, or until the topping is golden and the sauce is bubbling.
Video
Nutrition
This recipe began as curiosity and a few requests from British viewers. Two large cauliflower heads were seasoned simply with olive oil, granulated onion, granulated garlic, sea salt, and black pepper. No MSG this time — a small choice that keeps the flavors straightforward and welcome.
The cauliflower went into the Woodfire with Smokin’ Peacon pellets. Set at 350°F for smoking, the florets developed golden edges and a gentle smoky aroma without becoming mushy. The cold-smoked cheddar and Gouda added another layer: both cheeses were cold-smoked before they were shredded and folded into the sauce, lending a rich, smoky creaminess.
The sauce began classically: butter and flour cooked until nutty, then milk and cream whisked in to a smooth, velvety texture. Salt, nutmeg, granulated onion, and granulated garlic rounded the flavor. Once the smoked cheeses melted into the béchamel, the result was a luxuriant Mornay-style sauce that felt indulgent but balanced.
Instead of one large bake, the dish was portioned into smaller crocks to give everyone a personal, bubbling serving. A buttery breadcrumb topping — half panko, half regular crumbs mixed with melted butter — added a crunchy counterpoint to the creamy cheese and tender cauliflower. Back in the Woodfire on Air Crisp at 350°F, the crocks took about 15 minutes to brown and bubble, producing golden crumbs and a deeply smoky aroma.
The first bites confirmed the plan: cheesy pulls, crisp topping, and layers of wood-kissed flavor. The cold-smoked cheeses and smoked cauliflower complemented each other, creating a dish that respects the original while standing confidently on its own. It may not be strictly traditional, but the combination of creamy, smoky, and crunchy textures won the day.
Minor notes from the cook included experimenting with shorter smoke time to retain a bit more firmness in the florets and the thought that more cauliflower would better fill multiple crocks. Those are the small adjustments that come with trying something new.
Overall, Smoked Cauliflower Cheese delivered warmth, flavor, and a playful twist: a British favorite reborn with American woodfire influence.
Ingredient and Equipment Links:
Use Dad’s Affiliate Link & get your own Ninja Woodfire Pro Connect Outdoor Grill:
https://ninjakitchen.pxf.io/k0JNLN
Ninja Woodfire Grill Griddle:
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Smokin Pecans Pellets:
https://amzn.to/3LiZx9i
Raised Grates for Ninja Woodfire:
https://amzn.to/3LjweU2
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