Parmesan Roasted Cauliflower
By Traeger Kitchen
Take a break from your typical protein. Cauliflower is topped with onions, garlic, a heap of parmesan and roasted over pecan wood. It's hard not to love a recipe this good.
Prep Time
20 Min
Cook Time
40 Min
Pellets
Pecan
Yields: 4 Servings
Ingredients
main
- 1 Headcauliflower, cut into florets
- 1 Mediumonion, sliced
- 4 Clovegarlic, unpeeled
- 4 Tablespoonolive oil
- 1 Teaspoonfresh thyme leaves
- To Tastekosher salt
- To TasteGround black pepper
- 1/2 CupParmesan cheese
Units of Measurement:
Steps
Step 1
When ready to cook, set Traeger temperature to 400℉ and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
Step 2
On a baking tray, mix together cauliflower, onion, thyme, garlic, olive oil, salt and pepper.
Ingredients
1 Head cauliflower, cut into florets
1 Medium onion, sliced
4 Clove garlic, unpeeled
4 Tablespoon olive oil
1 Teaspoon fresh thyme leaves
To Taste kosher salt
To Taste Ground black pepper
Step 3
Place tray on preheated grill and cook until cauliflower is firm and almost tender (about 25 minutes).
00:25
400 ˚F / 204 ˚C
Step 4
Sprinkle cauliflower with Parmesan cheese and continue to cook on the Traeger for another 10 to 15 minutes. Cauliflower should be tender and the Parmesan crisp. Serve immediately, enjoy!
00:15
400 ˚F / 204 ˚C
Ingredients
1/2 Cup Parmesan cheese
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