Steps

• Step 1

  Bring a large stock pot of water to a boil. Add the cauliflower, and cook for 4 minutes. Drain, and set aside.

  Ingredients

  • 2 Small vheads cauliflower, cut into small florets

• Step 2

  When ready to cook, set the Traeger to 325℉ and preheat with the lid closed for 15 minutes.

  325 ˚F / 163 ˚C

• Step 3

  In a large cast-iron skillet over medium heat, melt the butter. Sprinkle flour over the butter and whisk until fully incorporated. Slowly add milk and cream and reduce heat to low. Using a whisk, continue to stir until sauce is thick, about 10 minutes.

  Ingredients

  • 3 Tablespoon Unsalted Butter, for greasing

  • 3 Tablespoon all-purpose flour

  • 2 Cup milk

  • 1 Cup heavy cream

• Step 4

  Remove from heat and add salt, pepper, mustard, nutmeg, and cayenne along with 2 cups of sharp cheddar and the blue cheese. Continue to stir until all the cheese has fully melted. Add the cauliflower into the skillet and stir until completely coated in the sauce. Sprinkle with the remaining cheese and panko.

  Ingredients

  • 1 Teaspoon sea salt

  • 1/2 Teaspoon freshly ground black pepper

  • 1 Teaspoon mustard powder

  • 1/4 Teaspoon nutmeg

  • 1/4 Teaspoon cayenne

  • 2 1/2 Cup sharp cheddar cheese, divided

  • 4 Ounce blue cheese

  • 1/2 Cup panko breadcrumbs

• Step 5

  Place the skillet directly on the on the grill grates. Close the lid and cook, rotating the pan halfway through, until the top is golden brown, cheese is bubbling and cauliflower is tender, for 1 hour 15 minutes.

  01:15

• Step 6

  Remove the skillet from the grill and garnish with freshly ground pepper and parsley. Serve hot. Enjoy!

  Ingredients

  •  parsley