My grill is officially out of storage and set up to use. I have already used it once and can’t wait to use it again. I hope that most of my weekend meals will be cooked on the grill this summer.
As I will be using the grill more often and summer settles in I turn my attention to simple and delicious side dishes to serve up with barbecued chicken and seared steaks.
My favourite salad to serve is usually potato salad, something which I excel at (if I say so myself) but there are times when I don’t want potatoes (shocking I know!) or I am feeding a group of people and want to please all palates and dietary needs equally. I have a recipe for a potato and apple salad if you wish to check that out too.
Thats where this salad comes in handy. Cauliflower is the perfect substitution to potatoes and I can’t think of anyone who won’t at least give it a try. While traditional potato salads rely on a mayo based dressing I opted to make my cauliflower salad with a mustard vinaigrette which makes the salad a lighter choice.
I never put eggs in my potato salad and you won’t find any in here either. What you will find is roasted cauliflower, roasted garlic and roasted onions. By roasting the three you get this delicious caramelized and smoky flavour throughout the salad, and who can resist roasted garlic.
Instead of parsley I use watercress. Watercress use to be a hugely popular choice for pretty much everything but appears to have gone out of style but I like it and like how it gives some simple greenery to the salad without overpowering the flavours like parsley can do.
I can’t wait to plate up a side of this with a nice juicy, perfectly grilled steak!
- 1 Head of cauliflower, cut into small florets
- 1 Onion, diced
- 3 Cloves garlic, unpeeled
- 1 Stalk celery, diced
- 1 Handfull watercress, chopped
- 3 Stalks green onion, chopped
- 2 Tbsp dijon mustard
- 1 Tbsp white vinegar
- 2 Tbsp olive oil, divided
- 1 Tsp smoked paprika
- Salt and pepper, to taste
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Add cauliflower florets, toss with 1 tbsp olive oil and season with salt and pepper.
- Bake for 30 minutes remove and toss again. Add diced onion and cloves of garlic. Bake for a further 15 minutes.
- Remove from heat and allow to cool to room temperature.
- Peel garlic and dice.
- Add all ingredients to a large bowl and toss together ensuring it is well combined.
- Chill in refrigerator for at least two hours or up to 24 hours with cling wrap over the bowl.
- Store any leftovers in an airtight container for 3 days.