Roasted Cauliflower & Broccoli Salad with Bacon
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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
20 Min
Cook Time
35 Min
Pellets
Hickory
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.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.
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
00:35
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
00:20
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.
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!
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