Grilled Cauliflower Salad
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Chef Sammy Monsour
1 Head Cauliflower
2 Stalks Celery, sliced thin
1 Poblano Pepper, small dice
3 Scallions, sliced thin
1 lemon, juice and zest
Extra virgin olive oil, as needed
Kosher salt and cracked black pepper, as needed
To prep the cauliflower, cut into "steaks" and season with salt, pepper and extra virgin olive oil. Grill until good color on all sides and tender, but not too tender, as you want there to be some al dente left.
Cut the cauliflower into bite size pieces and place in a large mixing bowl, toss with 1/4 cup olive oil, lemon zest and juice and mix well. Allow to marinate at room temperature for 30 minutes and up to one hour.
To finish, add celery, pepper and scallion, mix well and season to taste with kosher salt and black pepper.