Grilled Cauliflower Salad
Chef Clyde said, “this salad will turn cauliflower haters into cauliflower lovers.” If you love cauliflower already, then this is another great salad to add to your recipe “box”. The Grilled Cauliflower Salad is a perfect fall favorite with fall colors and autumnal taste as well.
(Options: Add Brussel sprouts, butternut squash, parsnips, celery root)
- One head cauliflower
- One bulb fennel
- ½ tsp fennel pollen (optional)
- ¼ tsp sea salt
- Ground black pepper
- One tablespoon fresh herbs such as rosemary, thyme, marjoram, sage, italian Parsley
- 2Tbsp grapeseed oil or peanut oil
- 1 Tbsp extra virgin olive oil
- 2 tsps balsamic or sherry vinegar
Preheat oven to 400
Take core out of head of cauliflower and cut away all the florets and place in a bowl
Add grapeseed oil, salt, pepper, fennel pollen and half of fresh herbs. Toss to coat evenly. Lay vegetables in one layer on sheet pan and place in 400 oven. Roast 10-15 minutes stirring once or twice until vegetables slightly caramelized and tender.
Remove to serving bowl, add remain herbs, olive oil and balsamic vinegar. Serve at room temperate.