Roasted Cauliflower & Broccoli Salad with Bacon

Steps

• 1

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

  325 ˚F / 163 ˚C

• 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.

  Ingredients

  • 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.

  325 ˚F / 163 ˚C

• 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.

  325 ˚F / 163 ˚C

  Ingredients

  • 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.

  Ingredients

  • 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!

  Ingredients

  • 1/4 Cup Currants

  • 1/4 Medium red onion, thinly sliced