Grilled Cauliflower Salad Recipe

Get ready to fall in love with cauliflower all over again! This Grilled Cauliflower Salad is a game-changer that’ll have you looking at this humble veggie in a whole new light. It’s the perfect blend of smoky, tangy, and fresh flavors that’ll make your taste buds dance with joy.

Ingredients You’ll Need

• Cauliflower: The star of the show, it becomes wonderfully crispy and flavorful when grilled.
• Corn: Adds a sweet crunch and beautiful color to the salad.
• Arugula: Provides a peppery bite and fresh green base.
• Olive Oil: Used for grilling and in the dressing, it adds richness and helps with browning.
• Seasonings: Garlic powder, salt, and pepper enhance the natural flavors of the vegetables.
• Red Wine Vinegar and Lemon Juice: Bring brightness and acidity to the dressing.
• Fresh Herbs: Dill and chives add a burst of freshness and complexity.
• Honey: Balances the acidity in the dressing with a touch of sweetness.
• Feta Cheese: Adds a creamy, tangy element that ties everything together.

Variations

• Veggie Swap: Try grilling broccoli or Brussels sprouts instead of cauliflower.
• Greens Change-up: Substitute spinach or mixed greens for arugula.
• Cheese Please: Experiment with goat cheese or blue cheese in place of feta.
• Nutty Twist: Add toasted pine nuts or sliced almonds for extra crunch.

How to Make Grilled Cauliflower Salad

Step 1: Prep and Grill the Veggies

Fire up your grill to high heat. Toss cauliflower florets with olive oil, garlic powder, salt, and pepper. Grill the cauliflower in a grill pan for 15-20 minutes, turning every 5 minutes until golden and tender. Simultaneously, grill corn directly on the grates, rotating every 4-5 minutes until charred.

Step 2: Prepare the Base

While the veggies are grilling, place arugula in a large bowl and season with salt and pepper.

Step 3: Make the Vinaigrette

Whisk together red wine vinegar, lemon juice, honey, herbs, and crumbled feta. Smash some feta into the mixture, then whisk in olive oil until combined.

Step 4: Assemble the Salad

Let grilled veggies cool slightly. Slice corn off the cob and add it to the arugula along with the cauliflower. Toss with the vinaigrette, starting with a few tablespoons and adding more to taste.

Step 5: Finish and Serve

Sprinkle with pistachios, adjust seasoning if needed, and serve immediately.

How to Serve

This salad shines as a main course for a light dinner or lunch. For a heartier meal, pair it with:

• Grilled chicken or fish for added protein
• Crusty bread to soak up the delicious dressing
• A crisp white wine or sparkling water with lemon

Make Ahead and Storage

Storing Leftovers

Store undressed components separately in airtight containers in the refrigerator for up to 3 days.

Freezing

This salad is best enjoyed fresh and is not suitable for freezing.

Reheating

Grilled vegetables can be gently reheated in a skillet or microwave before adding to fresh greens.

FAQs

Can I make this salad without a grill?
Absolutely! Roast the cauliflower and corn in a 425°F oven for similar results.

How can I make this salad vegan?
Skip the feta and honey in the dressing. Try adding nutritional yeast for a cheesy flavor and use maple syrup instead of honey.

What’s the best way to cut corn off the cob?
Stand the cob upright in a shallow bowl and slice downwards with a sharp knife, rotating as you go.

Can I use frozen cauliflower or corn?
Fresh is best for grilling, but in a pinch, thawed frozen veggies can work. Just be sure to pat them dry before grilling.

This Grilled Cauliflower Salad is a true celebration of summer flavors and textures. It’s the perfect way to elevate your salad game and impress your taste buds. So fire up that grill and get ready for a veggie-packed adventure that’s bound to become a new favorite!

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