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Roasted Cauliflower & Broccoli Salad with Bacon

Roasted Cauliflower & Broccoli Salad with Bacon

By Amanda Haas

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.

Prep Time

20 Minutes

Cook Time

35 Minutes

Pellets

Hickory

Ingredients

How many people are you serving?

4

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Units of Measurement:
main
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
As Needed kosher salt and freshly ground black pepper
1/4 Cup Currants
1/4 Medium red onion, thinly sliced

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

Cooking Notes

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