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Parmesan Roasted Cauliflower

Parmesan Roasted Cauliflower

By Traeger Kitchen

Take a break from your typical protein. Cauliflower is topped with onions, garlic, a heap of parmesan and roasted over pecan wood. It's hard not to love a recipe this good.

Prep Time

20 Min

Cook Time

40 Min

Pellets

Pecan
Yields: 4 Servings

Ingredients

main
  • 1 Head
  • cauliflower, cut into florets
  • 1 Medium
  • onion, sliced
  • 4 Clove
  • garlic, unpeeled
  • 4 Tablespoon
  • olive oil
  • 1 Teaspoon
  • fresh thyme leaves
  • To Taste
  • kosher salt
  • To Taste
  • Ground black pepper
  • 1/2 Cup
  • Parmesan cheese
Units of Measurement:

Steps

  • Step 1

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

    400 ˚F / 204 ˚C

  • Step 2

    On a baking tray, mix together cauliflower, onion, thyme, garlic, olive oil, salt and pepper.

    Ingredients
    • 1 Head cauliflower, cut into florets

    • 1 Medium onion, sliced

    • 4 Clove garlic, unpeeled

    • 4 Tablespoon olive oil

    • 1 Teaspoon fresh thyme leaves

    • To Taste kosher salt

    • To Taste Ground black pepper

  • Step 3

    Place tray on preheated grill and cook until cauliflower is firm and almost tender (about 25 minutes).

    00:25

    400 ˚F / 204 ˚C

  • Step 4

    Sprinkle cauliflower with Parmesan cheese and continue to cook on the Traeger for another 10 to 15 minutes. Cauliflower should be tender and the Parmesan crisp. Serve immediately, enjoy!

    00:15

    400 ˚F / 204 ˚C

    Ingredients
    • 1/2 Cup Parmesan cheese

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