Roasted Cauliflower & Broccoli Salad with Bacon

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, set the temperature to 325℉ and preheat, lid closed for 15 minutes.

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• 2

  Place the cauliflower and broccoli florets in a large mixing bowl. Drizzle with the olive oil, sprinkle with salt and toss to evenly coat.

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  Ingredients

  • 12 Cup broccoli florets, cut into bite-size pieces

  • 3 Tablespoon extra-virgin olive oil

  • 2 Teaspoon kosher salt

• 3

  Place florets on a large baking sheet that will fit on the grill, then place on the grill and cover and roast until caramelized and crispy, about 25-35 minutes. Stir once during roasting. When cooked, remove and allow to cool for a few minutes.

  

  Grill: 325 ˚F

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• 4

  Place the bacon directly on the grill grate next to the baking sheet with the broccoli and cook 15-20 minutes until crispy. Remove from the grill and crumble by hand or chop with a knife.

  

  Grill: 325 ˚F

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  Ingredients

  • 4 Ounce bacon, sliced

• 5

  To make the Dressing: Whisk the mayonnaise with the honey. When combined, whisk in the red wine vinegar and taste, adding a generous pinch of salt and freshly ground pepper.

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  Ingredients

  • 1/2 Cup mayonnaise

  • 2 Teaspoon honey

  • 2 Tablespoon red wine vinegar

  • Pinch salt

  • Pinch black pepper

• 6

  Stir in the roasted vegetables, then the currants and the sliced red onion. Sprinkle in the bacon, reserving a little for topping.

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  Ingredients

  • 1/4 Cup dried currants

  • 1/4 Medium red onion, sliced

• 7

  Taste, ensuring there is enough seasoning. Enjoy!

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