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


  • 8 ounces (250 g) baby kale
  • 2 pounds (900 g) cauliflower florets, roasted, or charred on a grill
  • 2 cups citrus segments, orange, grapefruit
  • 1 cup Harissa Vinaigrette


  1. Place kale in 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 the remaining dressing. Place the cauliflower neatly on top of the kale and finish with citrus segments.