What you need
- 1 head over cauliflower
- 3/4 cup heavy cream (half & half or milk will work too
- 1 cup Mozzarella cheese
- 1/3 cup ricotta
- 1 tablespoon Dijon mustard
- Salt & pepper to taste
- 1 cloves of minced garlic
- Garlic seasoning
- Tin pan
I also add Miners Mix Poultry seasoning for a nice sweet & Smokey flavor.
First you need to trim your cauliflower and get a pot of water boiling to boil your cauliflower until almost soft.
While your cauliflower is boiling, add your cream, mozzarella, ricotta, minced garlic, garlic powder, Dijon mustard and salt & pepper (to taste) on a medium low heat to melt all together. Mix continuously until smooth. Turn the heat to low and stir often making sure the cheese doesn’t burn or crisp up.
While your cheese is on a low heat, remove the cauliflower from water, trim into bite size pieces and put into a smoker safe dish (I use tin pans)
Pour your cheese mixture over the cauliflower and mix so every piece is coated. You can top with crushed pork rinds, chips or breadcrumbs if you wish, I opted out of adding this. However, I topped with a tad bit more Miners Mix Poultry seasoning for a little more color.
Cover with foil and put on your smoker at a low 225°F for about 45 minutes to an hour.
I use this as a side dish, so usually add to the smoker while something else is on there.