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Fill a large stock pot 3/4 way full of water. Bring to a rapid boil and add cauliflower. Cook for 4 minutes. Drain and set aside.
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 325 degrees F and preheat, lid closed, for 10 to 15 minutes.
While preheating, melt butter in a large cast iron skillet. Sprinkle flour over the butter and whisk until fully incorporated. Slowly add milk and cream and reduce heat to low. Using a whisk, continue to stir until sauce is thick, about 10 minutes.
Remove from heat and add salt, pepper, mustard, nutmeg, cayenne along with 2 cups of sharp cheddar and the blue cheese. Continue to stir until all the cheese has fully melted.
Add the cauliflower into the skillet and stir until completely coated in the sauce. Sprinkle with the remaining cheese and panko.
Place the skillet on the grill rack and allow to cook for 1 hr 15 minutes, rotating 180° halfway through.
Garnish with freshly ground pepper and parsley. Serve hot. Enjoy!