Grilled Cauliflower Salad Recipe

Name: Grilled Cauliflower Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup crumbled goat cheese; 1/2 cup mayonnaise; 1/2 cup sour cream; 1/4 cup finely chopped chives; 1 Meyer lemon, zested and juiced; 2 tablespoons orange blossom honey; 1 tablespoon Champagne vinegar; 1 1/2 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 1/2 head cauliflower, broken into big florets; 6 organic carrots; 2 red bell peppers, seeded, deveined and cut into cheeks; 1 red onion, quartered, root end left intact; 1/4 cup olive oil; 1/2 teaspoon crushed red pepper flakes; 1 teaspoons kosher salt; 1 teaspoon fresh ground black pepper; 1 celery root, peeled and julienned; One 5-ounce package baby arugula; 1/2 cup crumbled goat cheese

Servings: persons

1/2 cup crumbled goat cheese
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup finely chopped chives
1 Meyer lemon, zested and juiced
2 tablespoons orange blossom honey
1 tablespoon Champagne vinegar
1 1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 head cauliflower, broken into big florets
6 organic carrots
2 red bell peppers, seeded, deveined and cut into cheeks
1 red onion, quartered, root end left intact
1/4 cup olive oil
1/2 teaspoon crushed red pepper flakes
1 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 celery root, peeled and julienned
One 5-ounce package baby arugula
1/2 cup crumbled goat cheese

1
Preheat a grill to high.
2
For the creamy goat cheese dressing: In a medium mixing bowl, combine the goat cheese, mayonnaise, sour cream, chives, lemon zest and juice, honey, vinegar, salt and pepper.
3
Whisk together well to break up the goat cheese.
4
Cover and refrigerate for 30 minutes prior to serving.
5
For the salad: In a large mixing bowl, gently combine the cauliflower, carrots, bell peppers, onion, olive oil, red pepper flakes, salt and pepper.
6
Char the vegetables on the grill on all sides, 6 to 8 minutes, removing the vegetables to a baking tray as done.
7
Let cool.
8
Cut the vegetables into a 1/2-inch dice.
9
In a large mixing bowl, combined the charred vegetables and celery root.
10
Pour the creamy goat cheese dressing over the top and mix together well.
11
Put the arugula on a platter and top with the salad.
12
Garnish with the crumbled goat cheese.
13
Serve immediately.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup crumbled goat cheese, 1/2 cup mayonnaise, 1/2 cup sour cream, 1/4 cup finely chopped chives, and more.

Yes, Grilled Cauliflower Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Cauliflower Salad

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