Description
Bold flavors meet a simple grilled salad.
Roasted cauliflower tossed in a spicy lemon dressing, perfect at room temp.
Ingredients
Units
Scale
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