By Amanda Haas
These aren’t the sad, cooked veggies your mom served you as a kid. Our roasted recipe combines purple and yellow cauliflower heads with butternut squash and oyster mushrooms for an undeniably delicious dish.
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|1 Small||head purple cauliflower, stemmed and cut into 2 inch florets|
|1 Small||head yellow cauliflower, stemmed and cut into 2 inch florets|
|4 Cup||diced butternut squash|
|2 Cup||oyster or shiitake mushrooms, rinsed and sliced;|
|3 Tablespoon||Olive oil|
|2 Teaspoon||kosher salt|
|To Taste||freshly ground black pepper|
|1/4 Cup||chopped fresh flat-leaf parsley|
When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
In a large bowl, combine the purple and yellow cauliflower, butternut squash, and mushrooms. Drizzle with the olive oil and season with salt and black pepper. Toss with your hands until the vegetables are evenly coated.
1 Small head purple cauliflower, stemmed and cut into 2 inch florets
1 Small head yellow cauliflower, stemmed and cut into 2 inch florets
4 Cup diced butternut squash
2 Cup oyster or shiitake mushrooms, rinsed and sliced;
3 Tablespoon Olive oil
2 Teaspoon kosher salt
To Taste freshly ground black pepper
Spread the vegetables in an even layer on one or two 18 x 13-inch baking sheets, ensuring there is a bit of space between each piece. (If they are too crowded, the vegetables will steam instead of roast and you won’t get that crispy texture.)
Place the baking sheet(s) on the grill grates. Close the lid and cook for 15 minutes. Stir, then close the lid again and continue to cook until the vegetables are browned around the edges, 5-15 minutes longer.
450 ˚F / 232 ˚C
Garnish the vegetables with the parsley, then serve immediately or at room temperature. Enjoy!
1/4 Cup chopped fresh flat-leaf parsley
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