Charred Cauliflower Salad

With a burst of flavor in every bite, this anything-but-ordinary salad balances greens and cauliflower with the acidity of citrus and the heat of Harissa Vinaigrette. Alternatively, use as a marinade on fish or shellfish.

Charred Cauliflower Dish on a table

Ingredients

  • 250 g (8 ounces) baby kale
  • 900 g (2 pounds) cauliflower florets, charred
  • 300 ml (2 cups) citrus segments, grapefruit and orange
  • 240 ml (1 cup) Harissa Vinaigrette

Directions

  1. Place kale in a large, stainless steel bowl and toss with ¾ cup Harissa Vinaigrette. Transfer to serving bowl.
  2. Place charred cauliflower in stainless steel bowl and toss with remaining dressing. Place the cauliflower neatly on top of the kale and finish with citrus segments.