Grilled Cauliflower Salad with Tangerine Vinaigrette (Edit recipe)

144 recipes
|
97 followers

This vibrant Grilled Cauliflower Salad is a flavorful, healthy side dish or light main course that's perfect for summer grilling season. Whole cauliflower is charred to perfection on the grill, then chopped and tossed with a zesty mix of tangerine vinaigrette, pickled red onions, fresh cilantro, crunchy roasted almonds, and lemon juice. Finished with a drizzle of high-quality olive oil, this salad is bursting with smoky, tangy, and savory notes. Naturally vegan, gluten-free, and packed with fiber and nutrients, it’s a delicious way to enjoy grilled vegetables with a Mediterranean twist.

Share

Save

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

14

Serves: 4

Ingredients

Grilled Cauliflower

Salad

3 Tbsp Crushed Tangerine Vinegar - Kosterina
1 cup Red Onion, thinly sliced, about 1/2 red onion
0.333 cup Lemon Juice, freshly squeezed
0.75 cup Cilantro, chopped
0.25 cup Almonds, Roasted, chopped
1 tsp Sea Salt
0.5 tsp Paprika
0.25 tsp Granulated Garlic
2 Tbsp Extra Virgin Olive Oil, high quality

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

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 the grill to 450–500°F.
Prepare the Cauliflower: Remove the outer leaves but keep the core intact. Rub the cauliflower with 1 tbsp olive oil and 1/4 tsp sea salt.
Place the cauliflower core-side down on the grill. Grill for 20 minutes, then flip it upside down and grill for another 5–8 minutes, until slightly charred but not overcooked. Remove from the grill and let it cool slightly.
While the cauliflower is grilling. In a large bowl, combine tangerine vinaigrette and sliced red onions. Toss to coat and let sit and slightly pickle while the cauliflower grills.
Chop the grilled cauliflower into small or bite-sized pieces. Add the cauliflower to the bowl along with lemon juice, cilantro, almonds, salt, paprika, and granulated garlic.
Toss well to combine.
Drizzle with high-quality olive oil.
Serve immediately or chill until ready to serve.

Notes

This can be made a day ahead and stored in an airtight container in the refrigerator. I have also made this with the Kosterina apple balsamic vinegar.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	2668
Fat:	232 g
Carbohydrates:	87 g
Protein:	90 g
Cholesterol:	0 g
Sodium:	2151 mg
Fiber:	47 g
Sugars:	23 g
Sugar Alcohol:	0 g
Calculated per serving.