We love this grilled cauliflower salad! Made with baby arugula, grilled corn and toasty cauliflower, it’s drizzled in a smashed feta vinaigrette and topped with chopped pistachios. There is lots of flavor, texture and it’s super satisfying too!
Grilled vegetable salads are the star of summer.
This grilled cauliflower salad is served over peppery baby arugula and studded with charred corn, all tossed in a creamy smashed feta vinaigrette. The contrast of crunchy, smoky cauliflower with bright, tangy dressing makes every bite delicious.
I love grilling cauliflower. Like roasting, grilling gives the florets a golden, toasty crust and a pleasant smoky flavor. When charred, the edges become crisp while the inside stays tender, creating a texture that’s a little addictive.
You will love it too!
This is how it all comes together:
I grill the cauliflower first since it takes a bit longer than softer vegetables. I use a grill pan and cook the florets for 5 to 10 minutes at a time, tossing frequently. After about 15 to 20 minutes, they should be golden, toasty and tender.
While the cauliflower grills, I add ears of corn to the grill as well — one to four ears depending on how much corn you want. Lay the corn directly on the grill and turn it every few minutes until the kernels are charred and fragrant.
The assembly is simple: season the arugula with salt and pepper, slice the corn off the cob, and combine the corn and cauliflower with the greens.
Next comes the dressing — the key element for this salad. The smashed feta vinaigrette turns a basic bowl into something memorable. It’s tangy from vinegar and lemon, herby from fresh dill and chives, and slightly creamy as the feta breaks down into the dressing.
Finish with a generous shower of chopped pistachios for crunch. The result is a balanced bowl of peppery arugula, sweet charred corn, smoky cauliflower and a tangy, herb-packed dressing.
The smashed feta vinaigrette already appears in other favorite recipes and for good reason — it’s fabulous. Whisking the feta into a classic vinaigrette creates a slightly creamy, bright dressing that doubles as the salad’s cheese. It keeps in the fridge for a few days and often tastes even better after resting.
This whole salad is a top choice for an easy weeknight meal: plenty of texture and flavor, very satisfying, and minimal cleanup when you cook on the grill.
Serve it as a main, a side dish, or a starter. It also pairs well with grilled steak or chicken, or you can add roasted chickpeas for extra protein and crunch.
So good.
Grilled Cauliflower Salad
Grilled Cauliflower Salad
2
to 4 people
15 mins
20 mins
35 mins
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Ingredients
- 6 cups raw cauliflower florets
- 1 to 2 tablespoons olive oil
- Kosher salt and pepper
- 1 teaspoon garlic powder
- 3 ears corn on the cob
- 5 ounces baby arugula
Smashed Feta Vinaigrette
- 3 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped chives
- 2 teaspoons honey
- Salt and pepper
- 1/3 cup crumbled feta cheese
- 1/2 cup extra virgin olive oil
Instructions
- Preheat the grill to high.
- Toss the cauliflower florets with olive oil, garlic powder, and a generous pinch of salt and pepper. Transfer to a grill pan.
- Place the pan on the grill and cook for 15 to 20 minutes, tossing every 5 minutes, until the florets are golden and tender.
- Place the ears of corn directly on the grill, turning every 4 to 5 minutes until charred and golden.
- While grilling, place arugula in a large bowl and season with salt and pepper. Prepare the vinaigrette.
- When the cauliflower and corn are done, let them cool slightly. Slice the corn from the cob and add the corn and cauliflower to the arugula. Start by drizzling 3 to 4 tablespoons of dressing, toss, and adjust as needed.
- Finish with chopped pistachios, season with more salt and pepper if desired, and serve.
Smashed Feta Vinaigrette
- Whisk together red wine vinegar, lemon juice, honey, salt, pepper, dill, chives and the feta. Smash some of the feta into the mixture with a spoon or whisk. Whisk in the olive oil until combined. Store in the fridge; whisk or shake to recombine if it separates.
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Best bowl.