Grilled Cauliflower Salad
User Reviews
5
Grilled Cauliflower Salad
Description
Grilled Cauliflower Salad brings together florets of cauliflower grilled until tender with golden, toasty edges alongside fresh corn grilled until charred and sweet. These grilled vegetables are combined with fresh baby arugula, which adds a peppery bite. The salad is dressed in a vinaigrette made by blending crumbled feta with red wine vinegar, fresh lemon juice, chopped dill and chives, honey, salt, and black pepper, emulsified with olive oil. The dressing’s creamy and tangy notes complement the grilled vegetables and peppery greens.
The grilling process concentrates the cauliflower’s natural sweetness and adds a toasty flavor, while the corn adds bursts of smoky sweetness. Tossing with arugula provides contrast with fresh and leafy texture. This salad is versatile for a seasonal lunch, picnic dish, or accompaniment to grilled meats or fish.
The vinaigrette can be adjusted to taste, adding more or less honey or vinegar. Toss the salad just before serving to retain the texture and freshness of the arugula and warm grilled vegetables.
Ingredients
- 6 cups cauliflower raw, florets
- 1 to 2 tablespoons olive oil
- salt kosher salt
- black pepper kosher salt
- 1 teaspoon garlic powder
- 3 corn on the cob
- 5 ounces arugula baby
smashed feta vinaigrette
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons dill fresh, chopped
- 2 tablespoons chives fresh, chopped
- 2 teaspoons honey
- salt
- black pepper
- ⅓ cup feta cheese crumbled
- ½ cup extra virgin olive oil
Instructions
- Preheat the grill to high.
- Place the cauliflower florets in a bowl and toss them with the olive oil, garlic powder and a big pinch of salt and pepper. Toss until all the florets are covered then transfer to a grill pan.
- Place the pan directly on the grill and grill for 15 to 20 minutes, tossing the cauliflower every 5 minutes. You may need to grill slightly less or more based on the size of your florets. Make sure they are golden, toasty and tender!
- Place the ears of corn directly on the grill too. Just like the cauliflower, turn it every 4 to 5 minutes, until the corn is charred and golden.
- While grilling, place the arugula in a large bowl. Toss with a big pinch of salt and pepper. Make the vinaigrette too.
- When the cauliflower and corn is finished, let it cool slightly. Slice the corn off the cob. Add the corn and cauliflower to the arugula and toss. Drizzle with the dressing all over - as much as you wish, but I start with 3 to 4 tablespoons and go from there, tossing the salad as I go.
- Sprinkle with the pistachios. Season with more salt and pepper if needed, then serve!
smashed feta vinaigrette
- In a bowl, whisk together the vinegar, lemon juice, honey, salt, pepper, herbs and feta. Use a spoon or whisk to smash some of the feta into the mixture. Whisk the olive oil into the dressing until combined. You can make this ahead of time and store it in the fridge. It will separate but whisking or shaking will bring it back together.
User Reviews
Overall Rating
5
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