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Roasted Cauliflower & Broccoli Salad with Bacon

20

35

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 that you'll keep making again and again.

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  • 12 Cup Cauliflower florets, broccoli florets or combination

  • 3 Tablespoon Olive oil

  • 2 Teaspoon Kosher salt

  • 4 Ounce thick-cut bacon

  • 1/2 Cup mayonnaise

  • 2 Teaspoon honey

  • 2 Tablespoon Red wine vinegar

  • kosher salt and freshly ground black pepper

  • 1/4 Cup Currants

  • 1/4 Medium red onion, thinly sliced

  • 1

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

    325 ˚F

  • 2

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

    • 12 Cup Cauliflower florets, broccoli florets or combination

    • 3 Tablespoon 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 roast until caramelized and crispy, about 25 to 35 minutes. Stir once during roasting.
  • 4

    Once cooked, remove and allow to cool for a few minutes.
  • 5

    Place the bacon directly on the grill grate next to the baking sheet with the broccoli and cook 15 to 20 minutes until crispy.

    • 4 Ounce thick-cut bacon

  • 6

    Remove from the grill and crumble by hand or chop with a knife.
  • 7

    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.

    • 1/2 Cup mayonnaise

    • 2 Teaspoon honey

    • 2 Tablespoon Red wine vinegar

    • As Needed kosher salt and freshly ground black pepper

  • 8

    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!

    • 1/4 Cup Currants

    • 1/4 Medium red onion, thinly sliced

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