Step

• Step 1

  Fill a large stock pot 3/4 way full of water. Bring to a rapid boil and add cauliflower. Cook for 4 minutes. Drain and set aside.

  Ingredients

  • 2 Head Cauliflower, cut into florets

• Step 2

  When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.

  325 ˚F / 163 ˚C

• Step 3

  While preheating, melt butter in a large cast iron skillet. Sprinkle flour over the butter and whisk until fully incorporated. Slowly add milk and cream and reduce heat to low. Using a whisk, continue to stir until sauce is thick, about 10 minutes.

  Ingredients

  • 3 Tablespoon butter

  • 3 Tablespoon flour

  • 2 Cup milk

  • 1 Cup heavy cream

• Step 4

  Remove from heat and add salt, pepper, mustard, nutmeg, cayenne along with 2 cups of sharp cheddar, and the blue cheese. Continue to stir until all the cheese has fully melted.

  Ingredients

  • 1 Teaspoon sea salt

  • 1/2 Teaspoon freshly ground black pepper

  • 1 Teaspoon mustard powder

  • 1/4 Teaspoon Nutmeg

  • 1/4 Teaspoon cayenne pepper

  • 2 Cup sharp cheddar cheese, shredded

  • 4 Ounce blue cheese

• Step 5

  Add the cauliflower into the skillet and stir until completely coated in the sauce. Sprinkle with the remaining cheese and panko.

  Ingredients

  • 1/2 Cup sharp cheddar cheese, shredded

  • 1/2 Cup panko breadcrumbs

• Step 6

  Place the skillet on the grill rack and allow to cook for 1 hour 15 minutes, rotating 180° halfway through.

  01:15

  325 ˚F / 163 ˚C

• Step 7

  Garnish with freshly ground pepper and parsley. Serve hot. Enjoy!