Whole Roasted Cauliflower with Garlic Parmesan Butter
By Traeger Kitchen
Who says cauliflower has to be bland and boring? Our simple recipe will show you just how tasty this veggie can be.
Prep Time
15 Min
Cook Time
45 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 Whole | head cauliflower |
| 1/4 Cup | neutral oil, such as canola |
| To Taste | freshly ground black pepper |
| To Taste | kosher salt |
| 1/2 Cup | (1 stick) unsalted butter, melted |
| 1/4 Cup | grated Parmesan cheese, plus more for garnish |
| 2 | garlic cloves, minced |
| 1/2 Tablespoon | chopped fresh parsley, plus more for garnish |
Steps
1
When ready to cook, set the Traeger temperature to 450˚F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
2
Trim the leaves and stem from the cauliflower so it sits upright. Place the cauliflower in a large cast iron skillet and brush with the oil, then season liberally with salt and pepper.
3
Place the skillet with the cauliflower on the grill grates. Close the lid and cook until golden brown and tender all the way through to the center, about 45 minutes.
450 ˚F / 232 ˚C
00:45
4
Meanwhile, combine the the melted butter, Parmesan, garlic, and parsley in a small bowl. During the last 20 minutes of cooking, baste the cauliflower with the melted butter mixture.
5
Remove the cauliflower from the grill and garnish with more Parmesan and parsley, if desired. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.