We love this grilled cauliflower salad! Made with baby arugula, grilled corn and roasted cauliflower, drizzled with a mashed feta vinaigrette and topped with chopped pistachios. It’s got lots of flavor, lots of texture, and it’s super filling too!
Grilled vegetable salads are hot this summer!
This Roasted Grilled Cauliflower Salad is served on tangy arugula filled with grilled corn and my favorite feta dressing ever. It’s crunchy and creamy and absolutely wonderful!
I love grilling cauliflower. Similar to roasting, grilling turns the cauliflower golden brown and roasted, giving it lots of smoky flavor. I’ve always said that roasted cauliflower tastes a lot like popcorn in a way—and this version is even better. Each bit can be charred and roasted.
You will love it too!
This is how it all comes together:
I grill the cauliflower first. It takes longer than peppers and onions, for example, since they are a fibrous vegetable. I use my favorite grill pan (it really is the best) and let it rise for 5 to 10 minutes at a time, then toss it well. After about 15 to 20 minutes it is ready.
While the cauliflower is on the grill, I’ll add some more corn on the cob! This can be one ear or four ears, depending on how corn-heavy you want the lettuce to be. I put my corn directly on the grill and let it char for a few minutes.
Then the rest of the bowl is super easy. I season arugula with lots of salt and pepper. I cut off the corn on the cob and add it to the arugula along with the cauliflower.
Then comes the dressing. Drizzle all over it because it’s KEY to this salad. That makes this salad a SALAD. Best dressing ever.
Followed by a pretty little shower of chopped pistachios for added crunch. I can never have enough crunch, we know that.
The combination is a bowl of peppery arugula with sweet (corn!) and savory (cauliflower! dressing!) flavor and the perfect bite. You can’t get enough of this.
The smashed feta vinaigrette is nothing new. But it’s FABULOUS!!
I shared this recipe with for the first time my grilled vegetable orzo salad. Another big favorite here.
This dressing is something different. It’s a vinaigrette, but as we shake and stir in the feta, it gets a slightly creamy consistency as the cheese breaks down. The entire mixture will also marinate the feta, making it even more delicious. There’s lemon, lots of fresh herbs, that tangy, creamy cheese – ah! You really can’t ask for better from a delicious vinaigrette.
I love this dressing because it doubles as the cheese in the salad. It’s SIMPLE. It also keeps for a few days in the fridge and gets even better over time. You should not miss this!
So this whole bowl/salad situation is one of the best weeknight meals you can make at home. There’s so much texture and crunch and it’s very filling. Plus, cooking on the grill means minimal cleanup!
Um, hello, this is my favorite part.
As usual, this can be a salad for your dinner. It can also be a side dish or an appetizer salad! And of course another base to add some grilled cheese or steak to. Or you can also add roasted chickpeas which is my personal favorite for this dish.
So damn good.
Grilled Cauliflower Salad
Grilled Cauliflower Salad
We love this grilled cauliflower salad! Made with baby arugula, grilled corn and roasted cauliflower, drizzled with a mashed feta vinaigrette and topped with chopped pistachios. It’s got lots of flavor, lots of texture, and it’s super filling too!
- 6 cups raw cauliflower florets
- 1 to 2 tablespoon olive oil
- kosher salt and pepper
- 1 teaspoon garlic powder
- 3 ears of corn cobs
- 5 ounces arugula
crushed feta vinaigrette
- 3 tablespoon red wine vinegar
- 2 tablespoon freshly squeezed lemon juice
- 2 tablespoon freshly chopped dill
- 2 tablespoon freshly chopped chives
- 2 teaspoon Honey
- salt and pepper
- ⅓ Cup crumbled feta cheese
- ½ Cup Extra virgin olive oil
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Preheat the grill to the highest setting.
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Place the cauliflower florets in a bowl and toss with the olive oil, garlic powder, and a large pinch of salt and pepper. Stir until all the florets are covered, then transfer to a grill pan.
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Place the pan directly on the grill and grill for 15 to 20 minutes. Turn the cauliflower every 5 minutes. Depending on the size of your florets, you may need to grill a little less or more. Make sure they are golden brown, toasted and tender!
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Place the corn on the cob directly on the grill as well. Like the cauliflower, turn it every 4 to 5 minutes until the corn is charred and golden brown.
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While grilling, place the arugula in a large bowl. Mix in a large pinch of salt and pepper. Also make the vinaigrette.
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When the cauliflower and corn are done, let cool slightly. Cut the corn from the cob. Add the corn and cauliflower to the rocket and mix together. Drizzle with the dressing – as much as you like, but I start with 3 to 4 tablespoons and toss the salad little by little.
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Sprinkle with the pistachios. Season with more salt and pepper if needed, then serve!
crushed feta vinaigrette
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In a bowl, whisk together the vinegar, lemon juice, honey, salt, pepper, herbs, and feta. Using a spoon or whisk, mash some feta into the mixture. Whisk the olive oil into the dressing until well combined. You can prepare this ahead of time and keep it in the fridge. It separates, but stirring or shaking rejoins it.
Best bowl.