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Roasted Cauliflower

15

30

Pecan

Cauliflower by itself usually doesn't find itself on the "most desired side dish" list, but roasted with the right spices and infused with flavorful smoke, it will have everyone asking for more. Did we mention melted Parmesan to top it off? Now you'll have to make enough for everyone asking for seconds.

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  • 1 Head cauliflower

  • 2 Tablespoon Olive oil

  • 2 Clove garlic, crushed

  • 1 1/4 Teaspoon paprika

  • 1/2 Teaspoon Salt

  • 1/2 Teaspoon Pepper

  • 1 Cup Parmesan cheese

  • 1

    When ready to cook, set the temperature to 180°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F

  • 2

    Cut the cauliflower into medium sized florets, and place on a sheet tray. Transfer the sheet tray to the grill and smoke for 20 minutes

    • 1 Head cauliflower

  • 3

    While the cauliflower is smoking, mix all of the ingredients together except for the Parmesan cheese.

    • 2 Tablespoon Olive oil

    • 2 Clove garlic, crushed

    • 1 1/4 Teaspoon paprika

    • 1/2 Teaspoon Salt

    • 1/2 Teaspoon Pepper

  • 4

    After 20 minutes remove the cauliflower. Increase the grill temperature to 450°F and preheat, lid closed for 15 minutes.

    450 ˚F

  • 5

    While the grill is coming up to temperature, toss the cauliflower with the spice mixture, and place it back on the sheet tray.
  • 6

    Place back on the Traeger and roast it for 10 minutes or until it has a nice golden brown color.
  • 7

    In the last few minutes of cooking sprinkle the Parmesan over each piece, close the lid until the cheese is melted. Enjoy!

    • 1 Cup Parmesan cheese

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