Grilled cauliflower salad
I quite often make salads that are drizzled with an olive oil based dressing. This grilled cauliflower salad is exactly like that. The main ingredient of the salad, apart from the grilled cauliflower are bulgur and chickpeas. The chili pepper, which I also used, adds spice to the salad. The salad is very filling but quite light at the same time, mainly due to the absence of mayonnaise. I decided to grill the cauliflower in a pan, which makes it slightly crispy. I usually boil cauliflower in water and then add it to the salad. However, cauliflower prepared in this way is very soft and often falls apart, and this time, I wanted to avoid that consistency. I encourage you to reach for the following recipe for grilled cauliflower salad.
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Ingredients for grilled cauliflower salad.
- 250 g cauliflower florets
- 1/2 teaspoon of salt
- 2 tablespoons of olive oil
- 250 g canned chickpeas
- 60 g smoked bacon
- 50 g red onion
- 1 tablespoon of apple cider vinegar
- a pinch of black pepper
- 50 g cheese
- 1 small chili pepper
- 100 g bulgur groats
Salad dressing:
- 4 tablespoons of olive oil
- 1 tablespoon of chopped parsley
- 1 big clove of garlic
- a pinch of salt
How to make grilled cauliflower salad.
Combine cauliflower florets with salt and olive oil. Put a large grilling pan on a heat, warm it up and, and when hot, put on the cauliflower florets. Fry for 3-4 minutes over a high heat. Put the fried cauliflower in a bowl and let it cool down.
Cut the red onion into small feathers and put them in a bowl. Add apple cider vinegar, mix and set it aside it for 10 minutes. Cook the bulgur until tender, which should take about 12 minutes. Let the cooked groats cool down. Put the bacon cut into very small cubes into a frying pan, then fry over a low heat until it becomes crispy. Dice the chili pepper into small cubes and grate the cheese on a large-mesh grater.
Combine olive oil with parsley, mashed garlic and a pinch of salt in a cup.
Put the cold bulgur, red onion, cheese, cauliflower florets, chickpeas, bacon and chili pepper into a large bowl. Sprinkle with a little pepper and pour in the dressing from the cup, then mix it.
Good to know when making grilled cauliflower salad.
I didn’t fry the cauliflower florets all at once, but in two turns. The cauliflower florets should lie freely in the frying pan next to one another and not on top of each other. When it comes to the size of the florets, medium-sized ones will be best.
I used canned chickpeas. Before adding them to my salad, I poured the water out of them.
Do you like salads made from cauliflower? If so, try our recipe for Vegan cauliflower salad.
