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Whole Roasted Cauliflower with Garlic Parmesan Butter

Whole Roasted Cauliflower with Garlic Parmesan Butter

By Traeger Kitchen

Who says cauliflower has to be bland and boring? Our simple recipe will show you just how tasty this veggie can be.

Prep Time

15 Minutes

Cook Time

45 Minutes

Pellets

Pecan

Ingredients

How many people are you serving?

4

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Units of Measurement:
main
1 Whole head cauliflower
1/4 Cup neutral oil, such as canola
To Taste freshly ground black pepper
To Taste kosher salt
1/2 Cup (1 stick) unsalted butter, melted
1/4 Cup grated Parmesan cheese, plus more for garnish
2 garlic cloves, minced
1/2 Tablespoon chopped fresh parsley, plus more for garnish

Steps

  • 1

    When ready to cook, set the Traeger temperature to 450˚F and preheat with the lid closed for 15 minutes.

    450 ˚F / 232 ˚C

  • 2

    Trim the leaves and stem from the cauliflower so it sits upright. Place the cauliflower in a large cast iron skillet and brush with the oil, then season liberally with salt and pepper.

    Ingredients
    • 1 Whole head cauliflower

    • 1/4 Cup neutral oil, such as canola

    • To Taste freshly ground black pepper

    • To Taste kosher salt

  • 3

    Place the skillet with the cauliflower on the grill grates. Close the lid and cook until golden brown and tender all the way through to the center, about 45 minutes.

    450 ˚F / 232 ˚C

  • 4

    Meanwhile, combine the the melted butter, Parmesan, garlic, and parsley in a small bowl. During the last 20 minutes of cooking, baste the cauliflower with the melted butter mixture.

    Ingredients
    • 1/2 Cup (1 stick) unsalted butter, melted

    • 1/4 Cup grated Parmesan cheese, plus more for garnish

    • 2  garlic cloves, minced

    • 1/2 Tablespoon chopped fresh parsley, plus more for garnish

  • 5

    Remove the cauliflower from the grill and garnish with more Parmesan and parsley, if desired. Enjoy!

Cooking Notes

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