This is a delicious alternative to potato salad. Perfect summer side dish! Allow your self about 1 hour of prep time or make the night before. I love this salad because it doesn’t get soggy, the cauliflower stands up nicely to the dressing overnight.
1 head of fresh cauliflower, grilled
olive oil, salt and pepper
1 package diced pancetta (if you can’t find it, just made 5 slices of bacon and crumble)
1/2 Red bell pepper, Minced (or any color)
1/2 Red onion, Minced
4 scallions, sliced
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon dijon mustard
1/4 cup mayonnaise
3 tablespoons sugar or splenda
Freshly ground pepper
Pre-heat your grill to medium heat
Remove the leaves from the head of cauliflower, but keep the rest of it intact. Rub the top with a small amount of olive oil and generously salt and pepper the entire head.
Place the head of cauliflower on the grill and leave it for about 10 minutes. Every 10 to 15 minutes flip the cauliflower so that all sides will get some char from the grill. Should take about 40 minutes to cook. The last 10 minutes put a small metal pan of water (i made a little cup out of tin foil) on the grill right next to the cauliflower. The steam from the water seemed to finish the cooking nicely. Once that is done remove from the grill and let it cool for a bit.
Meanwhile, brown pancetta in a pan until golden and crispy and drain on a papertowel. Chop Pepper, Onion and Scallion. Once the cauliflower is cool enough to touch with your fingers, chop into bitesized pieces (think potato salad… cut the cauliflower like you would potatoes) Place all veggies along with pancetta in a large mixing bowl and set aside
Combine Vinegar, oil, mayo, dijon, sugar and pepper in a small bowl and whisk until smooth. Dress the veggie mixture until it reaches the desired wetness. I only used about half of the dressing i made for this much. but some people may want it wetter.