Spicy Roasted Cauliflower Salad brings the big bold flavors of Tailgating to a grilled vegetable salad. Cauliflower is tossed in an Original Red Tabasco and lemon-laced sauce and oven roasted. The Red Tabasco heat dissipates during the roasting and permeates the cauliflower with complex pepper flavor. After roasting, the cauliflower is mixed with garden fresh red grape tomatoes, red bell pepper, scallions and chunks of blue cheese. Red Roasted Cauliflower Salad is finished with a bright sun dried tomato and Red Tabasco Dressing. Great served at room temperature for family barbecues, Cauliflower Salad is equally delicious served cold as a side dish for a late summer Tailgating.
Print
Roasted Cauliflower Salad with Tabasco and Blue Cheese
- Total Time: 50 minutes
- Yield: Serves 6
Description
Bold flavors meet a simple grilled salad.
Roasted cauliflower tossed in a spicy lemon dressing, perfect at room temp.
Ingredients
For The Salad:
- 10 cups bite sized cauliflower pieces (about 2 medium heads)
- 1/4 cup (60 ml) olive oil
- 1 tbsp (15 ml) Original Red Tabasco Sauce
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp Worcestershire sauce
- 1/4 tsp salt
- 2 cups (480 ml) halved red grape tomatoes
- 1 1/2 cups (360 ml) chopped red bell pepper
- 6 oz (170 g) blue cheese, crumbled
- 1/3 cup (80 ml) chopped scallions
For The Dressing:
- 1/3 cup (80 ml) drained, oil packed sun dried tomatoes
- 1/4 cup (60 ml) orange juice
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) Ketchup
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp chopped garlic
- 1 tsp Original Red Tabasco Sauce
- 1/2 tsp salt
- 1/2 tsp Worcestershire sauce
Instructions
- Preheat the oven to 400 degrees. In a large bowl add the cauliflower, 1/4 cup olive oil, 1 tbsp of Original Red Tabasco, 1 tbsp lemon juice, 1/2 tsp Worcestershire sauce and 1/4 tsp salt. Toss until all ingredients are well mixed. Empty the cauliflower on to a large baking sheet. Roast the cauliflower in the oven for 20 to 30 minutes, stirring occasionally, until the cauliflower is crisp tender. Remove the cauliflower from the oven. Set aside.
- To make the dressing, put the sun dried tomatoes, orange juice, 3 tbsp olive oil, vinegar, ketchup, 1 tbsp. lemon juice, garlic 1 tsp Original Red Tabasco, 1/2 tsp salt and 1/2 tsp Worcestershire sauce into the work bowl of a food processor. Process until the ingredients are well blended. Set dressing aside.
- Put the roasted cauliflower into a large bowl. Add the grape tomatoes, red bell pepper, blue cheese and scallions. Pour the dressing over the vegetables. Toss the salad with the dressing until well mixed. Serve the salad immediately or chill and serve cold.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
Frequently Asked Questions
How do I roast cauliflower so it gets browned and not soggy?
Cut the cauliflower into even florets, toss with oil, and spread them in a single layer on the baking sheet with space between each piece. Crowding the pan creates steam, which prevents browning. Roast at 425F until the edges are golden. 
How much Tabasco should I use on the cauliflower?
Start with a few dashes tossed into the cauliflower before roasting, then drizzle a bit more over the finished salad. You want a vinegary heat that complements the blue cheese without overpowering the roasted flavor.
What type of blue cheese works best for this salad?
A crumbly variety like Roquefort or Danish blue distributes well through the warm cauliflower. Crumble it over the salad right after roasting so it softens slightly from the heat.
