Grilled cauliflower salad

Delight in the delectable flavors of our grilled cauliflower salad, featuring a medley of fresh veggies and zesty dressing. A culinary masterpiece!

Ingredients:

• 1/2 cup crumbled goat cheese
• 1/2 cup mayonnaise 
• 1/2 cup sour cream 
• 1/4 cup finely chopped chives 
• 1 Meyer lemon, zested and juiced 
• 2 tablespoons orange blossom honey 
• 1 tablespoon Champagne vinegar 
• 1 1/2 teaspoon kosher salt 
• 1/2 teaspoon fresh ground black pepper 
• 1/2 head cauliflower, broken into big florets
• 6 organic carrots
• 2 red bell peppers, seeded, deveined and cut into cheeks 
• 1 red onion, quartered, root end left intact 
• 1/4 cup olive oil 
• 1/2 teaspoon crushed red pepper flakes 
• 1 teaspoons kosher salt 
• 1 teaspoon fresh ground black pepper 
• 1 celery root, peeled and julienned 
• One 5-ounce package baby arugula
• 1/2 cup crumbled goat cheese 

Instructions:

1. Heat up the grill on high temperature.
2. To make the rich goat cheese sauce: In a medium bowl, mix together the goat cheese, mayonnaise, sour cream, chives, lemon zest and juice, honey, vinegar, salt, and pepper until well combined. Refrigerate the mixture for 30 minutes before using it.
3. For the salad: In a big bowl, gently toss together the cauliflower, carrots, bell peppers, onion, olive oil, red pepper flakes, salt, and pepper. Grill the vegetables on all sides until charred, which should take about 6 to 8 minutes. Once done, transfer the vegetables to a baking tray and let them cool down. Cut the vegetables into small 1/2-inch cubes.
4. Combine the grilled vegetables and celery root in a large bowl. Pour the prepared creamy goat cheese dressing over the vegetables and mix everything well. Arrange the arugula on a plate and place the salad on top. Sprinkle with crumbled goat cheese as a final touch. Serve the dish right away.

Summary:

• Calories: 2580 kcal
• Fat: 208 g
• Protein: 56 g
• Carbs: 145 g
• Potassium: 4081 mg
• Magnesium: 284 mg