Grilled Cauliflower Salad

You know that smell, when something’s grilling and it’s that perfect mix of char and caramel – where you can almost taste the warmth in the air? That’s what happened the first time I grilled cauliflower for this salad, and it was… surprising, honestly. I’d only ever roasted it before. But the grill gave it that little smoky edge I didn’t know it needed – just crisp enough on the edges, tender inside, like it finally found its voice. Tossed warm into a bowl with this softly sharp honey-mustard vinaigrette, still a little steam curling up – well, it became something I started craving without even realizing it.

Why You’ll Crave It

• The cauliflower gets golden and just smoky enough – sweet and nutty, and a little toasty at the edges
• The vinaigrette is a balance dance – sweet from the honey, biting from mustard, a little zing from the vinegar
• It works warm or room temp, which means it’s flexible and forgiving – good for day-of or leftovers
• So simple but never bland – you taste each ingredient, but together they feel like more than the sum

The first time I made this, I wasn’t even hungry – I just stood over the counter and ate half of it straight from the bowl.

What You’ll Need

• 1 medium head cauliflower: trim the leaves, break into florets about bite-sized – not too small, or they’ll dry out
• 2 tablespoons olive oil: enough to coat the cauliflower lightly without drowning it
• Salt: a few generous pinches, to pull out flavor while it grills
• Black pepper: freshly ground if you can, to give it warmth and a little edge
• 1 tablespoon honey: floral, mellow – not too dark or strong, or it’ll overpower
• 2 teaspoons Dijon mustard: smooth and slightly spicy, not grainy for this one
• 1 tablespoon apple cider vinegar: fruity and bright, but not harsh like white vinegar can be

Easy How-To

Get things going

Preheat your oven if you’re roasting instead of grilling (200°C or about 400°F) – or get your grill pan heated up if you’re going smoky. You just want it hot enough to get a little sear without burning.

Prep your cauliflower

Take your cauliflower and break it down into florets – about the size of a walnut in the shell. Too small and they’ll shrivel. Too big and they’ll steam instead of brown. Rinse if needed, and dry well so they don’t steam on the grill.

Toss with oil, salt, pepper

In a big mixing bowl (or just right on a baking tray if you hate dishes, like me) – drizzle the florets with your olive oil, toss gently with your hands, then season with salt and pepper. Make sure everyone looks glossy and happy.

Grill or roast until toasty

You want some brown bits, maybe even little charred spots – those are flavor. If grilling, medium-high heat, about 4-5 minutes per side, turning occasionally. If roasting, spread them out and bake about 15-20 minutes, turning once, until golden and tender.

Make the vinaigrette

In a small bowl (or a jar you can shake), whisk together the mustard, honey, vinegar, plus a pinch of salt. It should taste balanced – sweet at first, but rounded and bright. Too sharp? Add a smidge more honey. Too flat? A splash more vinegar.

Marry flavors

When the cauliflower is still a little warm, transfer to a serving bowl. Pour over your vinaigrette – not all at once, taste as you go – and gently toss. It should coat each piece without flooding. Let it sit a few minutes if you can; the warmth helps absorb the flavors.

Good to Know

• Don’t overcrowd the pan when roasting or grilling – they’ll steam, not brown. Dry space = crispier edges.
• If your cauliflower looks pale and soggy after roasting, it probably needed a higher heat or less oil.
• Leftovers? Tuck them into a pita with hummus the next day – more delicious than maybe expected.

Serving Ideas

• Spoon over grains like farro or quinoa and add toasted almonds for a hearty lunch
• Serve alongside grilled chicken or fish for something simple but actually interesting
• Chill and pack for a picnic – holds up beautifully, no wilted greens to worry about

Top Tricks

• Warm cauliflower soaks in dressing better – don’t wait until it cools completely before tossing
• For extra flavor, grill lemon halves alongside and squeeze them in right before serving

Frequently Asked Questions

Can I make this with frozen cauliflower?

You can, technically, but honestly… it’s not the same. Frozen has way more moisture and tends to steam or turn soft. If you must, defrost fully and pat dry as much as possible – then roast on high heat to help it crisp.

What if I hate mustard?

You can skip it, or swap with something mellow like tahini or a touch of miso. It changes the vibe, but it still works – just taste as you go.

How far in advance can I make this?

It’s lovely fresh, but also fine up to a day before. If making ahead, keep the dressing separate and toss before serving to avoid sogginess.

What can I add to make it more filling?

Chickpeas, lentils, a handful of cooked farro – even cubes of roasted sweet potato. It’s a good base for riffing, honestly.

Can I grill it outside?

Absolutely – even better, really. Use a grill basket or skewers so you don’t lose pieces through the grate.