Grilled Cauliflower Salad

Ingredients:

Creamy goat cheese dressing

• 0.5 cup crumbled goat cheese
• 0.5 cup mayonnaise
• 0.5 cup sour cream
• 1/4 cup finely chopped chives
• Zest and juice of 1 lemon
• 2 tablespoons orange blossom honey
• 1 tbsp champagne vinegar
• 1.5 tsp coarse salt
• 0.5 tsp ground black pepper

Salad

• Half a head of cauliflower, broken into large florets
• 6 organic carrots
• 2 red bell peppers, seeded and stemmed, cut into cheeks
• 1 red onion, quartered, root end left intact
• 1/4 cup olive oil
• 0.5 tsp red pepper flakes
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper
• 1 celery root, peeled and cut into strips
• 150 g of small arugula
• 0.5 cup crumbled goat cheese

Preparation:

1. Preheat grill to high heat.

2. Goat cheese dressing:

   
   In a medium bowl, combine the goat cheese, mayonnaise, sour cream, green onions, lemon zest and juice, honey, vinegar, salt, and black pepper. Whisk thoroughly to break up the goat cheese. Cover and refrigerate for 30 minutes before serving.
   

3. Salad:

   
   In a large bowl, carefully combine the cauliflower, carrots, bell pepper, onion, olive oil, red pepper flakes, salt, and black pepper. Grill the vegetables on all sides for 6-8 minutes, removing them to a baking sheet as they cook. Let cool. Cut the vegetables into 1-cm cubes.
   
4. In a large bowl, combine the roasted vegetables with the celery root. Drizzle with the creamy goat cheese sauce and toss well. Arrange the arugula on a serving platter and top with the salad. Sprinkle with crumbled goat cheese. Serve immediately.