1 Whole Cauliflower 

50g softened Unsalted Butter 

Juice of 1 Lemon 

1 Minced Garlic Clove 

1tsp ground Cinnamon 

1tsp ground Sumac 

1tsp ground Cumin 

1tsp ground Coriander 

1tst Garam Masala 

1tsp Aleppo Pepper – Pul Biber 

1/4tsp ground Cardamom 

Combine all ingredients except for the cauliflower in a bowl and combine well. It should be 1 uniform colour by the end, not streaky.  

  1. Trim the outer leaves of the cauliflower. 
  2. Bring a large pot of well salted water to the boil and add the cauliflower.  
  3. Once back to the boil, allow to cook for 7-10 minutes until tender to a knife but still with a little resistance. Be careful not to overcook as it will fall apart. 
  4. Drain the cauliflower and allow to steam for 10 minutes. 
  5. Turn the smoker on and set the temperature to 110C once up to temperature turn the smoke on. We used cherry wood flavour bisquettes but you can use whichever Bradley Flavour Bisquettes you wish.  
  6. Brush liberally with the spiced butter, trying to get in-between the florets into the inner cauliflower if you can at all. Keep approximately 1/4-1/3 back for basting. 
  7. Put the cauliflower into the smoker with a drip tray underneath and allow to smoke for 1 hour brushing with the remaining spiced butter half way through.