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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
Cook Time
Pellets
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 |
Step 1
When ready to cook, set Traeger temperature to 325℉ and preheat with the lid closed for 15 minutes.
325 ˚F / 163 ˚C
Step 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
Step 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.
00:35
325 ˚F / 163 ˚C
Step 4
Once cooked, remove and allow to cool for a few minutes.
Step 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.
00:20
325 ˚F / 163 ˚C
4 Ounce thick-cut bacon
Step 6
Remove from the grill and crumble by hand or chop with a knife.
Step 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
Step 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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