Grilling the cauliflower brings out the sweetness in this simple and delicious side salad.
Read my Summer 2017 Issue:
1 cauliflower head, cut into florets
1⁄3 cup + 3 tablespoons olive oil
juice 1 lemon
1 teaspoon dijon mustard
pinch of sugar
½ red onion, finely chopped
salt and pepper
- In a bowl, toss the cauliflower with 3 tablespoons of olive oil, salt, and pepper.
- Place on a warm grill, and cook until golden and tender. You can also bake the cauliflower in a 380°F oven.
- In a bowl, whisk together remaining 1⁄3 cup of olive oil, lemon, mustard, sugar, and onion. Season with salt and pepper.
- Serve the warm cauliflower with the vinaigrette.
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