Grilled Cauliflower Salad with Honey Mustard Vinaigrette (Edit recipe)

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This Grilled Cauliflower Salad is the perfect addition to your summer grilling menu. Smoky charred cauliflower is paired with chickpeas, fresh dill, crunchy almonds, and green onions, then tossed in a flavorful honey mustard vinaigrette made with True Made Foods Honey Mustard. Easy to prepare and packed with fresh summer flavors, this hearty salad is perfect for cookouts, barbecues, and weeknight dinners.

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

15

Serves: 6

Ingredients

Salad

1 whole Cauliflower, leaved removed
1 Tbsp Extra Virgin Olive Oil
0.5 tsp Sea Salt
15 oz Chickpeas, 1 can - drained and rinsed
0.333 cup Almonds (Blanched), Slivered
2 whole Green Onion (Scallion), thinly sliced
2 Tbsp Dill, Fresh, chopped

Honey Mustard Vinaigrette

3 Tbsp Honey Mustard - True Made Foods
0.333 cup Extra Virgin Olive Oil
3 Tbsp Apple Cider Vinegar
1 clove Garlic, minced
1 tsp Sea Salt
0.25 tsp Black Peppercorns, Ground Fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your grill to 450–500°F.
Brush the cauliflower all over with olive oil and sprinkle evenly with the sea salt.
Place the cauliflower on the grill with the core side facing down. Close the lid and cook for about 20 minutes.
Carefully flip the cauliflower and continue grilling for another 5–8 minutes, or until tender and lightly charred in spots.
Remove from the grill and let cool until it's comfortable to handle.
In a small bowl or jar, combine the honey mustard, olive oil, apple cider vinegar, garlic, salt, and black pepper.
Whisk or shake until smooth and well combined.
Cut the grilled cauliflower into bite-sized florets and transfer to a large mixing bowl.
Add the chickpeas, slivered almonds, green onions, and fresh dill.
Pour the dressing over the salad and toss until everything is evenly coated.
For the best flavor, let the salad sit for at least 30 minutes before serving.
If time allows, cover and refrigerate for 1–2 hours to let the flavors meld together.

Notes

Cauliflower should be more al dente when coming off the grill. Not overly soft.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	449
Fat:	19 g
Carbohydrates:	46 g
Protein:	14 g
Cholesterol:	0 g
Sodium:	681 mg
Fiber:	11 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.