Description
This smoked cauliflower mac and cheese gives you all the feels of mac and cheese with added smoke flavor without any guilt, making this a stand out side dish that is a guaranteed crowd pleaser!
Ingredients
Scale
- 1 head cauliflower, chopped (equivalent to 3 cups)
- 1 cup grated cheddar cheese
- ½ heavy cream
- 3 tbsp grated pork rinds (MSG free) OR nitrate free bacon bits
- 1 tsp sea salt
- 1 tsp fresh ground pepper
- 1 tsp smoked paprika
- Chopped green onions (optional)
Instructions
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Steam cauliflower until barely fork tender.
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While steaming, make the cheese sauce by simmering the cream on low and adding the cheese stirring to melt, about 10 minutes. Add in the salt, pepper and smoked paprika.
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Evenly spread the cauliflower in a 12-inch cast iron skillet and cover with the sauce.
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Place the skillet in the smoker with oak or pecan and smoke for 30 minutes at 250 degrees on indirect heat to obtain smoke flavor. (If using a standard Kettle grill, create a direct and indirect zone and smoke on indirect.). If using a pellet smoker, no need to worry about zones, just start at 250 and crank up to 250 after 30 minutes. If using a gas grill, you will need to create direct and indirect zones and use a smoker tube to add smoke flavor.
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After smoking for 30 minutes, crank the the heat up on the Grill/Smoker to 350 degrees, with the cast iron still on indirect heat. If using a pellet smoker, just crank the heat up now to 350 degrees.
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Sprinkle the cauliflower mac and cheese with the bacon bits and ground up pork rinds.
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Cook for 25-30 minutes or until the top is browned and the cheese mixture has begun to bubble.
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Remove from oven, garnish with chopped green onion, let cool for 10 minutes and serve immediately.
Notes
Tip: Look for “pork panko” online — this is a low-carb, junk-free pork rind alternative to bread crumbs and a great way to add low carb crunch to casseroles and various dishes.
- Prep Time: 10 mins
- Cook Time: 1 hour