Preparation - Smoke

Set your smoker to 225 ºF

Set your smoke time to 2 hours

Bring the cauliflower up to room temperature before smoking. Place the cauliflower on a wire rack and smoke for 2 hours.

Once done, bring your cauliflower to rest while you get your grill or charcoal up to temperature. If you're using charcoal, you'll want a fairly high coal temperature, especially if your grill height is away from the coals.

Re-rub the cauliflower and place it on the grill.

Grill the cauliflower on all sides. You're looking to get a crispy, almost burnt flower. The char will add to the flavour.

Serve on a nice dish with a big knife in the middle. Sprinkle on some chopped cilantro and give a squeeze of lime juice overtop to brighten the flavours with acid. 

Preparation - Method

Trim the bottom leaves off the cauliflower and slice the base to create a flat bottom. You want the cauliflower to sit with the flower upwards in the smoker.

Making the Rub
In a blender, dropped the roughly chopped onion and garlic cloves along with the remaining dry ingredients. Leave out the cilantro and lime.

Blend everything up and add a little water if needed. You want a thick soup consistency that you can rub all over the cauliflower and have it stick.

Apply the wet rub all over the cauliflower and place it in a dish. Refrigerate for at least 12 hours to let the rub season the vegetable.

Keep the remaining rub for the next day as you'll want to re-rub the smoked cauliflower to add more flavor before grilling.