Ever since perfecting a white wine clam and cauliflower dish in college (shoutout to @iamcoachnicole for being my taste tester), I love serving cauliflower with bivalves like oysters, clams, and muscles.
Tonight, we did smoked cauliflower to go along with our smoked oysters.
1 head cauliflower, chopped into small florets
1 medium white onion, cut in half and thin sliced
6-8 cloves garlic, smashed and rough chopped
4 T olive oil
1/4 C Parmesan cheese, grated
Salt and pepper, to taste
Preheat Traeger to 400. Combine cauliflower, onion, garlic, olive oil, and pepper in a large cast iron skillet.
As skillet to smoker and smoke for 20 minutes.
Remove from smoker and set your oven to broil. Add salt, stir to combine, and then add cheese. Broil for 2-3 minutes until cheese is melted and cauliflower just starts to brown.