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Whole Roasted Cauliflower

Whole Roasted Cauliflower

By Ronny Joseph Lvovski

Ronny Joseph's simple side is easy to make and goes with just about anything under the sun. Give it a head start with a quick boil on the stove, then season it up and roast to golden brown perfection on the Traeger. (Recipe adapted from The Primal Gourmet Cookbook)

Prep Time

5 Minutes

Cook Time

50 Minutes




Number of people serving


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Units of measurement:
1 Head cauliflower, preferably with leaves still attached
2 Tablespoon kosher salt, plus 1 teaspoon
2 Tablespoon room temperature ghee or grass-fed butter
2 Tablespoon extra-virgin olive oil
flaky sea salt, for garnish


  • 1

    When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

  • 2

    Trim the stem of the cauliflower so the cauliflower will stand upright on the board. If the cauliflower has leaves still attached, do not trim them off.

  • 3

    Bring a large pot of water to a boil over high heat. Add 2 tablespoons of the salt and submerge the cauliflower in the water, stem-side up. Boil until the florets have slightly softened but are still intact, about 10 to 12 minutes.

  • 4

    Place the cauliflower stem-side down on a wire rack to drain and let air-dry for 5 minutes.

  • 5

    Using your hands or two forks, gently spread apart the florets to create some crevices. Rub the florets with the ghee and season with the remaining 1 teaspoon salt. Roast on the Traeger until the florets are golden brown and fork-tender, around 40 minutes.

    500 ˚F / 260 ˚C


  • 6

    Drizzle the roasted cauliflower with the olive oil and finish with a sprinkle of flaky salt. Serve immediately and enjoy!

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