Steps

• Step 1

  Preheat a Trager pellet grill to 225°F with the lid closed; this will take at least 15 minutes. Use Super Smoke if available.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 2

  Meanwhile, in a small bowl, whisk the 3 tablespoons olive oil, the 2 teaspoons salt, 1 teaspoon black pepper, paprika, and cumin to a to combine. Use a pastry brush to brush the mixture all over the cauliflower steaks.

  Ingredients

  • 3 Tablespoon extra-virgin olive oil, plus more as needed

  • 2 Teaspoon kosher salt

  • 1 Teaspoon freshly ground black pepper

  • 1 Teaspoon paprika

  • 1 Teaspoon ground cumin

  • 1  head cauliflower, sliced lengthwise through the core into 4 1-inch thick “steaks”

• Step 3

  Place the cauliflower on the grill grates. Close the lid and smoke for 45 minutes. Transfer to a baking sheet or platter when finished. (The cauliflower may be smoked ahead and seared later.)

  00:45

  225 ˚F / 107 ˚C

• Step 4

  Meanwhile, make the herb sauce: Combine the ½ cup olive oil, parsley, basil, garlic, lemon juice, and ¾ teaspoon salt to a food processor and process until smooth. (Alternatively use a blender or hand blender.)

  Ingredients

  • 1/4 Cup extra-virgin olive oil

  • 2 Cup roughly chopped fresh parsley

  • 1 Cup roughly chopped fresh basil

  • 1  garlic clove, chopped

  • 2 Tablespoon fresh lemon juice

  • 3/4 Teaspoon kosher salt

• Step 5

  Heat 2 adjacent zones of the Traeger flat top to medium-high heat for 5 minutes.

• Step 6

  Place the cauliflower steaks on the griddle and cook undisturbed until nicely browned on one side with some charred spots, 4 to 5 minutes. Carefully flip and cook until tender when pierced with a knife, another 4 minutes.

• Step 7

  Serve the cauliflower steaks with the herb sauce. Enjoy!