Smoked Tri Tip with Pickled Shallots and Smashed and Smoked Cauliflower on a Buttered Telera Roll

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Pickled Shallots:

1/2 cup red wine vinegar

3 tablespoons granulated sugar 

1 1/2 tablespoon kosher salt 

2 cups thinly sliced shallots sliced (2 to 4 shallots) 

1 serrano chile, seeded if desired and cut into thin strips

Smoked Tri Tip:

1 1/2 tablespoons chili powder

1 tablespoon brown sugar 

1/2 tablespoon dried parsley 

1/2 teaspoon granulated garlic powder 

1/2 teaspoon mustard powder 

1/2 teaspoon dried sage 

1/2 teaspoon dried thyme 

1/4 teaspoon cayenne pepper 

2 pounds tri-tip beef, cleaned leaving a 1/8- to 1/4-inch fat cap 

3 cups applewood chips, soaked in water for at least 30 minutes 

4 brioche rolls, buttered and toasted 

Smashed and Smoked Cauliflower, recipe below

Smashed and Smoked Cauliflower:

Kosher salt

1 head cauliflower, stem trimmed and cut into large florets

1 head cauliflower, stem trimmed and cut into large florets 

3 cups applewood chips, soaked in water for at least 30 minutes 

3/4 cup ricotta 

2 tablespoons roasted garlic (about 2 cloves) 

2 ounces melted butter 

Freshly ground pepper