We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

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.

4

Activating this element will cause content on the page to be updated.

:

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

  • 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

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.