Skip to Main Content
Whole Roasted Cauliflower

Whole Roasted Cauliflower

By Ronny Joseph Lvovski

Ronny Joseph's simple side is easy to make and goes with just about anything under the sun. Give it a head start with a quick boil on the stove, then season it up and roast to golden brown perfection on the Traeger. (Recipe adapted from The Primal Gourmet Cookbook)

Prep Time

5 Min

Cook Time

50 Min

Pellets

Cherry

Ingredients

Number of People Serving

4

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
1 Head cauliflower, preferably with leaves still attached
2 Tablespoon kosher salt, plus 1 teaspoon
2 Tablespoon room temperature ghee or grass-fed butter
2 Tablespoon extra-virgin olive oil
flaky sea salt, for garnish

Step

  • 1

    When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

  • 2

    Trim the stem of the cauliflower so the cauliflower will stand upright on the board. If the cauliflower has leaves still attached, do not trim them off.

  • 3

    Bring a large pot of water to a boil over high heat. Add 2 tablespoons of the salt and submerge the cauliflower in the water, stem-side up. Boil until the florets have slightly softened but are still intact, about 10 to 12 minutes.

  • 4

    Place the cauliflower stem-side down on a wire rack to drain and let air-dry for 5 minutes.

  • 5

    Using your hands or two forks, gently spread apart the florets to create some crevices. Rub the florets with the ghee and season with the remaining 1 teaspoon salt. Roast on the Traeger until the florets are golden brown and fork-tender, around 40 minutes.

    500 ˚F / 260 ˚C

    00:40

  • 6

    Drizzle the roasted cauliflower with the olive oil and finish with a sprinkle of flaky salt. Serve immediately and enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.