Grilled cauliflower & onion salad

Recipe from: 18 January 2011

Ingredients 16
Servings 1
Minutes 10 mins


Serving Change
  • 1
    cauliflower florets, blanched and drained
  • 2
    onions, halved and cut into broad wedges
  • 200
    baby tomatoes, halved
  • olive oil
  • salt and milled black pepper
  • Vinaigrette
  • 15
    tomato paste
  • 65
    prepared vegetable or chicken stock
  • 30
    white wine vinegar
  • crushed garlic, sugar, salt and milled black pepper
  • 15
    dried origanum (or 45 ml fresh)
  • 90
    olive oil
  • 65
    chopped spring onion tops
  • 1
    large ripe tomato, skinned, seeded and diced
  • extra olive oil
  • rocket, coarsely shredded (optional)


10 mins
Place the cauliflower, onion wedges and baby tomatoes in a mixing bowl and add enough oil to coat lightly. Season well. Spread out on a baking sheet and grill for a few minutes until lightly charred here and there. Remove from oven and set aside to cool to room temperature.
Meanwhile, prepare the vinaigrette. Mix tomato paste with stock and vinegar, season liberally and whisk in the origanum and 90 ml olive oil. Stir in the spring onion and tomato dice.
Just before serving, mix rocket (if used) lightly with the grilled vegetables. Drizzle with vinaigrette (or pass around separately) and serve.
Reprinted with permission of I Love Cooking.
To visit I Love Cooking’s blog, click here.

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