Chargrilled Romanesco Salad Recipe

40 minutes


  • 1 romanesco
  • 1 tsp olive oil
  • 3 tbsp of sherry vinegar
  • 1 tbsp of honey
  • 3 tbsp of raisins
  • 1 red onion, small, thinly sliced
  • 3 tbsp of sliced almonds, toasted
  • 1 handful of dill, chopped
  • salt
  • pepper


Whisk the honey with the sherry vinegar then toss with the onions, raisins and a pinch of salt. If you have time, leave this mixture for 30 minutes or so to give the raisins a chance to plump up and the onions a chance to soften
Cut the Romanesque cauliflower into florets and steam for about 4 minutes, so that its tender but still has a crisp bite to it
Meanwhile, heat up a grill pan (or your outdoor barbecue) on a high heat. Toss the cauliflower with the olive oil then grill, turning occasionally, so that it gets nice black crispy bits on all sides
Place the chargrilled cauliflower in a bowl and toss with the vinegar-onion-raisin mixture. Season with salt and pepper as needed. Add more olive oil if you’d like. Serve the salad sprinkled with sliced almonds and dill