PREP TIME: 10 MINS
COOK TIME: 25 MINS
1 HEAD CAULIFLOWER, CUT INTO FLORETS
2 TBSP OLIVE OIL
1 TSP KOSHER SALT
2 TBSP CHOLULA HOT SAUCE
1 TBSP SRIRACHA
1/2 TSP LEMON JUICE
When ready to cook, start the Traeger grill on Smoke with the lid open until
the fire is established (4 to 5 minutes). Set the temperature to 350 degrees
F and preheat lid closed, 10-15 minutes.
Toss cauliflower florets with salt and olive oil and spread onto a sheet tray.
Plate directly on the grill grate and cook 25-35 minutes until cooked through
and lightly browned.
While cauliflower is cooking combine Cholula, Sriracha, lemon juice and
melted butter. Mix well.
Remove cauliflower from the grill and toss with hot sauce mixture. Spread
back on the baking sheet and place back on the grill for another 5 minutes.
In another bowl, combine the ranch, sour cream, heavy cream and salt and
pepper. Serve with the cauliflower. Enjoy!
1 TBSP MELTED BUTTER
1 CUP RANCH DRESSING
1/4 CUP SOUR CREAM
1 TBSP HEAVY CREAM
SALT AND PEPER, TO TASTE