Roasted Cauliflower
By Traeger Kitchen
Cauliflower by itself usually doesn't find itself on the "most desired side dish" list, but roasted with the right spices and infused with flavorful smoke, it will have everyone asking for more. Did we mention melted Parmesan to top it off? Now you'll have to make enough for everyone asking for seconds.
Prep Time
15 Min
Cook Time
30 Min
Pellets
Pecan
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Head | cauliflower |
| 2 Tablespoon | Olive oil |
| 2 Clove | garlic, crushed |
| 1 1/4 Teaspoon | paprika |
| 1/2 Teaspoon | Salt |
| 1/2 Teaspoon | Pepper |
| 1 Cup | Parmesan cheese |
Steps
1
When ready to cook, set the temperature to 180°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
180 ˚F / 82 ˚C
Super Smoke
2
Cut the cauliflower into medium-sized florets, and place it on a sheet tray. Transfer the sheet tray to the grill and smoke for 20 minutes
180 ˚F / 82 ˚C
00:20
Super Smoke
3
While the cauliflower is smoking, mix all of the ingredients together except for the Parmesan cheese.
4
After 20 minutes remove the cauliflower. Increase the grill temperature to 450°F and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
00:15
5
While the grill is coming up to temperature, toss the cauliflower with the spice mixture, and place it back on the sheet tray.
6
Place back on the Traeger and roast it for 10 minutes or until it has a nice golden brown color.
450 ˚F / 232 ˚C
00:10
7
In the last few minutes of cooking, sprinkle the Parmesan over each piece and close the lid until the cheese is melted. Enjoy!
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