Steps

• Step 1

  When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• Step 2

  In a large, heavy flame-proof casserole dish, combine the cauliflower, rosemary, sage, thyme, and broth. Sprinkle with salt and pepper and cover the pan tightly with aluminum foil.

  Ingredients

  • 2 Head 

  • 1 Sprig fresh rosemary

  • 1 Sprig fresh sage

  • 1 Sprig thyme

  • 1/2 Cup 

  • To Taste sea salt

  • To Taste freshly ground black pepper

• Step 3

  Place the pan on the grill grate, close the grill and cook until the cauliflower is just tender when pierced with a fork, 35 to 45 minutes.

  00:35

  400 ˚F / 204 ˚C

• Step 4

  Uncover the pan and continue cooking until the broth evaporates and the cauliflower is very tender and lightly browned, about 10 minutes more.

  00:10

  400 ˚F / 204 ˚C

• Step 5

  Remove the pan from the grill and let the cauliflower cool slightly.

• Step 6

  Remove the herb sprigs and discard. Mash the cauliflower with a fork, then stir in the yogurt and butter. Season to taste with the garlic, salt, and pepper. Garnish with parsley and serve immediately. Enjoy!

  Ingredients

  • 1/3 Cup 

  • 1 Tablespoon unsalted butter

  • 1 Clove garlic, minced