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.
PrintRoasted Cauliflower Salad with Tabasco and Blue Cheese
Ingredients
For The Salad:
- 10 cups bite sized cauliflower pieces (about 2 medium heads)
- 1/4 cup olive oil
- 1 Tablespoon Original Red Tabasco Sauce
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 2 cups halved red grape tomatoes
- 1 1/2 cups chopped red bell pepper
- 6 ounces blue cheese, crumbled
- 1/3 cup chopped scallions
For The Dressing:
- 1/3 cup drained, oil packed sun dried tomatoes
- 1/4 cup orange juice
- 3 Tablespoons olive oil
- 2 Tablespoons Ketchup
- 1 Tablespoon fresh lemon juice
- 1 teaspoon chopped garlic
- 1 teaspoon Original Red Tabasco Sauce
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
Instructions
- Preheat the oven to 400 degrees. In a large bowl add the cauliflower, 1/4 cup olive oil, 1 tablespoon of Original Red Tabasco, 1 tablespoon lemon juice, 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon 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 tablespoons olive oil, vinegar, ketchup, 1 tablespoon. lemon juice, garlic 1 teaspoon Original Red Tabasco, 1/2 teaspoon salt and 1/2 teaspoon 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.
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.
