Friday Try-day: Warm Cauliflower Salad Recipe

By Marcus Samuelsson |

Escarole, cauliflower, almonds, and gruyere…Go! Okay so maybe I watch Chopped a little too often, but I can’t help how much it inspires me to get creative and think outside the box. Whenever I look into the fridge and see miss-matched remnants I take it as a challenge to create something delicious!

Cauliflower is a great vegetable to eat during this time of year as it is still in season, and is a filling component when added to a salad. Because it tends to be a bit bland when raw, I decided it best to par-boil it to enhance the flavor and mouth feel. The acidity of the dressing goes well with the nuttiness of the almonds and creaminess of the cauliflower. Lastly, using a sturdy lettuce like escarole, radicchio, or kale is optimal in a warm salad as it holds up to the heat of the cauliflower without becoming soggy.

Prep Details

Servings: 1

Calories per serving: 150 per serving

Prep time: 15 minutes

Cooking time: 5 minutes

Total time: 20 minutes


For blanched cauliflower:

1/2 head of cauliflower , cut into florets

1 tsp salt

For salad:

2 cups escarole, radicchio, or kale, washed and chopped

½ cup almonds, sliced

For dressing:

1 tsp Dijon

2 tsp yogurt

2 tbsp lemon juice

2 tbsp red wine vinegar

¼ cup grated gruyere

salt , to taste

pepper , to taste

2 tbsp olive oil


Photo: lynn.gardner

Photo: esimpraim

1. Bring a small pot of salted water to boil. Add cauliflower and par-boil for 5 minutes.

2. Meanwhile, add all vinaigrette ingredients, except the olive oil, into a boil, and whisk. Then in a thin, steady stream add olive oil while whisking until olive oil fully incorporates and dressing thickens.

3. When cauliflower is done, using a slotted spoon, remove from bowling water and run under cool water for a few seconds. Then add to the bowl of dressing and toss.

4. Add almonds, and lettuce, and give another toss.

5. Plate, give it a crack or two of fresh pepper, and enjoy!