A warm Cauliflower Salad makes a great side for late summer or fall! Serve it warm or room temperature.
I love this salad late summer when you want something more substantial than leafy greens but not as heavy as traditional fall root vegetable dishes. And I am not quite ready for all things pumpkin and sweet potato yet!
One of the things that makes this salad out of the ordinary is the sherry vinegar. It is a bit of a speciality item but it only takes a bit to add a big punch of flavour. It is available at gourmet shops or on Amazon.
You need to let it rest 30-60 minutes for the flavours to meld but I thought it was even better the next day since the cauliflower had seeped in the sauce. So…. it is definitely a make ahead option!
You can serve this warm or at room temperature and… full disclosure… leftovers cold out of the fridge were good too!
The quantity will depend on the size of your cauliflower. The number of servings will vary with the size and how many other dishes you are serving.
Cauliflower really sticks to your ribs so this would be a good candidate to add some protein, like cooked chicken, and make it a main dish.
Warm Cauliflower Salad With Toasted Almonds
- 1 large head cauliflower
- 4 Tbsp olive oil divided 3 +1
- 1 tsp salt
- 2 Tbsps honey
- 2 Tbsps sherry vinegar
- 1 tsp dried thyme or 1 Tbsp fresh
- 1/2 lemon juice only
- 1/3 cup sliced almonds
- fresh ground sea salt to taste
- Lay almonds out in a single layer and toast in 375° oven for 4-8 minutes. Or air fry 5 minutes or so. Stir mid way and watch toward the end that they don't burn.n Allow almonds to cool thoroughly.
- Mix the honey and vinegar and thyme.
- Trim cauliflower stem. Break into large floretters, keeping as much stem as possible. Slice florettes vertically about 1" thick. You want as many flat surfaces as you can get. Reserve any small florettes or crumbly pieces for another use.
- Toss the cauliflower in 1 Tbsp olive and mix in 1 tsp of salt.
- Heat the olive oil in a large skillet over medium heat. Lay the cauliflower in with as many flat surfaces as possible face down in the skillet. Cook undisturbed 4-5 minutes until the cut surface is lightly browned. Stir so any white sides or pieces can brown. Again – allow to cook undisturbed 4-5 minutes until lighly brown. Repeat as necessary until all cauliflower has some colour. It should be tender crisp. Be careful not to over cook. (You can work in batches if it is easier to brown the cauliflower.)
- With all the cauliflower in the skillet, add the honey/vinegar mixture. Increase heat to medium high. Stir to coat the cauliflower and cook another 3 minutes.
- Combine cauliflower and any sauce in a serving bowl. Sprinkle the lemon juice over and add the almonds. Adjust salt if desired. Let sit 30 minutes to allow the flavours to meld. Serve hot or warm.
- This keeps well in the fridge for 2-3 days. I like it better the 2nd day so you can easily make this a day ahead of when you plan to serve it.