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)
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|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|
When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
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.
1 Head cauliflower, preferably with leaves still attached
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.
2 Tablespoon kosher salt, plus 1 teaspoon
Place the cauliflower stem-side down on a wire rack to drain and let air-dry for 5 minutes.
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
2 Tablespoon room temperature ghee or grass-fed butter
Drizzle the roasted cauliflower with the olive oil and finish with a sprinkle of flaky salt. Serve immediately and enjoy!
2 Tablespoon extra-virgin olive oil
flaky sea salt, for garnish