Combining buffalo wing sauce and smoke turns cauliflower from ordinary vegetable into a delectable side dish, perfect for the family get-together or that next neighborhood block party.
Together Doug Scheiding and his wife, Jennifer Talley, make up the Rogue Cookers Competition BBQ team. Doug and Jennifer cook exclusively on Traeger Pellet Grills. Head Country rubs and sauces have been a part of the Rogue Cookers arsenal since day one of their work as competitive cookers. Rogue Cookers won the Houston Rodeo World Championship (HLSR) in 2015, a 2nd and 4th Place in Brisket at the San Antonio Rodeo, and first place in Cook's Choice Category at the Jack Daniel's International Invitational, all using Head Country sauces, seasonings, and marinade. Doug is a Traeger BBQ Pro, a Head Country Brand Ambassador, E3 Meat Co. Ranch Foreman, and the Texas Embedded Correspondent to The BBQ Central Show.VISIT ROGUE COOKERS ON INSTAGRAM
1 large head of cauliflower
Head Country High Plains Heat Championship Seasoning
¼ C. Head Country Sugar Free Bar-B-Q Sauce
¼ C. unsalted butter, like Kerrygold
½ C. Louisiana Original Wing Sauce
Preheat grill to 375 degrees F.
While the grill heats, remove the bottom of the cauliflower so that it is flat and as close to the head as possible. Remove any remaining leaves.
Place the cauliflower head in a cast-iron skillet. Pour some canola oil (about ¼ cup) over the top of the head. Use a brush to cover the entire surface.
Shake a medium coat of Head Country High Plains Heat Championship Seasoning over the entire head.
Put the cast-iron skillet on the grill and cook for 1 hour and 15 mins. Spritz lightly with apple juice at 30 minutes, 45 minutes, and 1 hour.
While the cauliflower is on the grill, heat the ¼ cup of butter in a bowl. When the butter is melted, combine with ¼ cup Head Country Sugar Free BBQ Sauce and ½ cup of Louisiana Wing Sauce.
Warm the sauce mixture slightly before applying. After 1 hour and 15 mins of cook time, pour the sauce over the top of the head. Use a brush to apply the sauce to the entire surface. (If sauce gets on the cast iron pan, that is fine.) You should have about ¼ of the sauce mixture remaining.
After 5-8 minutes, take the head off the grill. Place in a serving dish and pour any remaining sauce mixture over the head of the cauliflower. Slice and enjoy!
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