If you’ve ever wondered what happens when an American barbecue cook tackles a British classic, the result is this Smoked Cauliflower Cheese.
This dish blends the creamy comfort of traditional cauliflower cheese with a deep, smoky character from the Woodfire grill. It’s rich, cheesy, crunchy, and unapologetically bold.
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You get the classic British comfort with a twist that proudly announces: “I smoked my cauliflower.”
Smoked Cauliflower Cheese Recipe
6481
kcal
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 tablespoons extra virgin olive oil
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- Cheese Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons 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, 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), for about 2 hours. While it preheats, cut the cauliflower into florets. Toss the florets with olive oil, salt, pepper, granulated garlic, and granulated onion. Place them into the air crisp basket. When the Woodfire indicates to add food, insert the basket and smoke until the florets are softened but still slightly firm.
Make the Cheese Sauce:
- Place a small sauté pan over medium-low heat. Melt the butter, whisk in the flour and cook for 2–3 minutes until it takes on a light golden color. Gradually whisk in the milk and cream until smooth. Add the salt, nutmeg, granulated onion, and granulated garlic. Remove from heat briefly and stir in half of the shredded cheeses until melted and creamy.
Make the Breadcrumb Topping:
- Combine the 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. Evenly distribute the breadcrumb mixture over the top. Return the crocks to the Woodfire on 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
Video available on the Dad Got This YouTube channel.
Nutrition
| Carbohydrates: 287 g
| Protein: 244 g
| Fat: 496 g
| Saturated Fat: 284 g
| Sodium: 16772 mg
| Calcium: 6123 mg
It began with curiosity and a few British viewers insisting this dish was a must-try. Two large heads of cauliflower were prepared for the Woodfire. Coated in olive oil and seasoned simply with granulated onion, granulated garlic, sea salt, and black pepper, the florets were ready for smoke. No MSG this time — a small lesson from past feedback.
The cauliflower went into the Woodfire with Smokin’ Peacon pellets, set to 350°F. After smoking, the florets developed golden edges and a pleasing smoky aroma while remaining tender but not mushy. The cold-smoking of the cheeses—medium cheddar and Gouda—added another layer of flavor; lifting the lid on those smoky blocks let loose a rich, creamy scent that promised depth in the finished dish.
The sauce began traditionally: butter and flour cooked until nutty, then milk and cream whisked in to form a velvety base. Salt, nutmeg, granulated onion, and granulated garlic rounded out the seasoning. When the cold-smoked cheeses were stirred in, the sauce became luxuriously cheesy—pourable yet substantial, perfect for coating the smoked florets.
Instead of one large casserole, the smoked cauliflower was portioned into individual crocks so everyone could enjoy their own bubbling serving. A buttery breadcrumb topping—half panko, half regular breadcrumbs mixed with melted butter—added a crunchy finish that contrasted the creamy sauce.
Returned to the Woodfire on Air Crisp, the small crocks took about 15 minutes to brown on top. The results were golden crumbs, gooey cheese, and cauliflower with a wood-kissed flavor. Each bite offered a satisfying pull of cheese, a crunchy topping, and the deep, smoky note from both cauliflower and cold-smoked cheeses.
Traditionalists might raise an eyebrow, but this version proved that classics can be respected and reimagined. The Woodfire didn’t just cook the dish: it transformed it, adding outdoor smoke complexity a regular oven can’t replicate. Minor adjustments—like slightly less smoke or more cauliflower—are natural outcomes of experimentation, but the core idea succeeded: creamy, smoky, and crispy in harmony.
When that first piping-hot bite proved too hot for the tongue, the verdict was clear—smoky, cheesy, rich, and crunchy. A British favorite reborn on an American grill, showing how a little smoke and a few bold choices can turn cauliflower and cheese into something special.
Ingredient and Equipment Notes
Recommended: Ninja Woodfire Pro Connect Outdoor Grill and related accessories to replicate the technique and results. Smoked pellets and raised grates can help enhance smoke flavor and airflow.
Did you know Dad is on YouTube?
Find the full video and other cooking content on the Dad Got This YouTube channel (search “Dad Got This” on YouTube).