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Roasted Cauliflower & Broccoli Salad with Bacon

Difficulty /5
|
Prep time 20 mins

Cook time 35 mins
|
Serves 4-6

Hardwood Hickory

Want to know the secret to a good salad? Just add smoky, wood-fired bacon to the mix. It’s what we’ve done with this roasted cauliflower & broccoli salad recipe.

Ingredients

Broccoli Salad

12 CUPS CAULIFLOWER OR BROCCOLI FLORETS, OR COMBINATION OF THE TWO

3 tbsp olive oil

2 tsp kosher salt

4 OZ THICK CUT BACON

Dressing

1/2 CUP MAYONNAISE

2 tsp HONEY

2 tbsp red wine vinegar

KOSHER SALT AND FRESHLY GROUND PEPPER

1/4 CUP CURRANTS

1/4 RED ONION, THINLY SLICED

Preparation

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

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

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.

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.

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.

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

Taste, ensuring there is enough seasoning. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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