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BBQ Cauliflower Chopped Salad

This BBQ Cauliflower Chopped Salad is a deliciously filling vegetarian salad inspired by a similar recipe in Gaby Dalkin’s newest cookbook, Take It Easy.

Course Entree
Keyword salad
Servings 4 people

Ingredients

For the tortilla strips:

  • 2/3 cup canola oil, for frying
  • 6 small corn tortillas, cut into 1/4 inch strips
  • salt

For the Herby Buttermilk Ranch:

  • 1/3 cup sour cream
  • 2/3 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 1/2 tsp granulated garlic
  • 1 tsp granulated onion
  • 1 Tbsp finely minced fresh parsley
  • 1 Tbsp finely minced fresh chives
  • 1 Tbsp finely minced fresh dill
  • Squeeze of fresh lemon
  • salt and pepper, to taste

For the salad:

  • 1 Tbsp olive oil
  • 1 head medium cauliflower, cored and cut into bite size florets
  • 1/4 tsp salt
  • 1 cup fresh or frozen corn
  • 1 cup of your favorite barbecue sauce
  • 1 head iceberg lettuce
  • 2 Tbsp chopped fresh cilantro
  • 1 Tbsp finely chopped basil
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup shredded Monetery Jack cheese
  • 1 pint cherry tomatoes, halved
  • 1 avocado, sliced
  • 4 scallions, sliced

Instructions

For the tortilla strips:

  1. In a large dutch oven or high-walled skillet, pour canola oil 1 inch deep and heat on the stove-top until oil reaches 350 degrees, using a deep-fry thermometer to measure the temperature. Line a large plate with a few layers of paper towels.

  2. In batches, add tortilla strips and cook for 1 minute, flipping over with a tongs halfway through or until golden on each side. Using tongs or a spider strainer, transfer to plate lined with paper towels and sprinkle with salt. Set aside. Repeat with the rest of the tortilla strips until they are all golden and cooked.

For Herby Buttermilk Ranch:

  1. In a medium bowl, mix together sour cream, mayonnaise, buttermilk, garlic, onion, parsley, chives, dill, 1 Tbsp lemon juice, 1/2 tsp salt, and 1/8 tsp freshly ground black pepper. Taste and season with more lemon juice, salt, or pepper as needed. Transfer to the fridge to keep chilled while you prepare the rest of the salad.

For the salad assembly:

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss the cauliflower florets with 1 Tbsp olive oil and 1/4 tsp salt and transfer onto prepared baking sheet. Bake for 20 minutes or until tender and golden.

  2. Remove baking sheet from oven, add corn onto the baking sheet, and place back in the oven to bake for 5 more minutes. Remove from oven and toss the warm cauliflower and corn with barbecue sauce.

  3. In a large bowl, combine the iceberg, cilantro, basil, beans, and cheese. Toss with 3/4 of the dressing and transfer to serving bowls.

  4. Top each serving bowl with barbecue cauliflower and corn, tomatoes, avocado, scallions, and tortilla chips. Serve with remaining dressing on the side so people can add as desired.