Ever think of a Warm Cauliflower Salad for a winter lunch? Serve it with a savoury dressing and top it with toasted almonds.
What Makes This Recipe Special?
- This is a great late summer when you want something more substantial than leafy greens but not as heavy as traditional fall root vegetable dishes.
- The sherry vinegar gives this salad an interesting and unique taste profile.
- It is a great make-ahead recipe since the flavour increases as it sits.
- It is easy to add a protein and make a complete meal out of it.
Jump to:
Ingredients
- Sherry Vinegar 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.
- The Almonds are an important addition to lend a nutty note to the salad.
How To Make It
- First, you will toast your almond slices.
- Cut your cauliflower florettes vertically, trying to get as much flat surface as you can to enhance the browning. Then you will toss the cauliflower in olive oil.
- Mix the dressing ingredients.
- Heat the cauliflower in a large skillet to get as much browning as you can on the slices.
- Add the dressing to heat through, garnish the salad with lemon juice and the almonds and serve.
- You can serve this warm or at room temperature, and... full disclosure... leftovers cold out of the fridge were good too!
Suggested Menu
Sherried Tapas Meatballs
or
Air Fried Chicken Cutlets
Warm Caulflower Salad With Sherry Vinegar
Burnt Basque Cheesecake
Wine Pairing
Sherry vinegar is a nod to Spanish cuisine. I would be tempted to serve a White Rioja or a Tempranillo with this.
Related Recipes
Warm Cauliflower Salad With Toasted Almonds
This salad makes a great late summer side - a substantial salad and not as heavy as many fall vegetable sides. Plus the tasty dressing is a nice change from traditional fall flavours.
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookServings: 6 people
Ingredients
- 1 large head cauliflower
- 4 Tbsp olive oil divided 3 +1
- 1 teaspoon salt
- 2 Tbsps honey
- 2 Tbsps sherry vinegar
- 1 teaspoon dried thyme or 1 tablespoon fresh
- ½ lemon juice only
- ⅓ cup sliced almonds
- fresh ground sea salt to taste
Instructions
- 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 tablespoon olive and mix in 1 teaspoon 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.
Notes
Wine Pairing
Sherry vinegar is a nod to Spanish cuisine, so I would be tempted to serve a White Rioja or a Tempranillo with this.
Nutrition
Calories: 216kcal | Carbohydrates: 16g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Sodium: 431mg | Potassium: 522mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6IU | Vitamin C: 68mg | Calcium: 70mg | Iron: 1mg
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