Crunchy, cheesy, cauliflower bursting with wood-fired flavor. Don’t have a Traeger? Get one! j/k you can totally make this in the oven too. Cook it at a higher temp in the oven. If you don’t have Meat Church Garlic & Herb on hand, sub some Herbs de Provence and a bit of garlic powder and salt.
Panko and Parmesan Roasted Cauliflower
Equipment
- Traeger Grill
- Sheet Pan
Ingredients
- 1 each head cauliflower greens removed, cut into 1/2-3/4” thick slices
- 1/4 cup olive oil plus more for drizzling
- 1/4 cup panko breadcrumbs
- 1/4 cup parmesan grated
- 1 T Meat Church Garlic & Herb seasoning divided.
- 1 T parsley chopped, for serving
- 1 each lemon cut into wedges, for serving
Instructions
- Preheat the grill to 325F. (375F if using an oven.)
- Drizzle a little olive oil on a sheet pan.
- Place the sliced cauliflower in a single layer and drizzle with olive oil.
- Season the cauliflower with some of the Garlic and Herb seasoning.
- In a small bowl, mix the panko, parmesan, 2-3T olive oil and the remaining Garlic and herb seasoning.
- Top the cauliflower with panko and parmesan mixture.
- Place the sheet pan on the grill and roast until tender and slightly golden, about 45 minutes.
- Top with chopped parsley, serve with lemon wedges, and enjoy!
Notes
If using an oven at 375F, check the cauliflower after 25-30 minutes.
