Step 1

Soak your wood chips in water or apple juice for 45 minutes to 1 hour.

Step 2

Place your wood chips into a smoker box, or wrap them in tin foil and poke some holes into the foil.

Step 3

Preheat your BBQ to 350F for indirect grilling with wood chips placed into your BBQ above your heat source.

Step 4

Boil the cauliflower in vegetable broth for 5 minutes, flipping halfway through.

Step 5

Remove it from the broth and place it on a wire cooling rack for about 10 minutes to drip dry.

Step 6

Meanwhile, in a small bowl mix together olive oil, soy sauce, maple syrup, tomato paste, dijon mustard, and seasonings: paprika, cumin, garlic powder, onion powder, mushrooms seasoning and black pepper.

Step 7

Place cauliflower into a cast iron pan and generously rub with the marinade/ sauce we just made.

Step 8

Place cast iron pan with the cauliflower on the grill away from the main heat source and smoke the cauliflower for 45-75 minutes or until fork-tender. Don't open the lid too much or else you will disrupt the smoking process.

Step 9

Serve drizzled with herbed caper sauce and garnished with fresh herbs and capers (optional).