A couple summers ago (maybe it was just last summer), I picked up a simple little grilling basket/wok at Target. Since then, I’ve been grilling vegetables in it like crazy. I normally stick to peppers and onions or some kind of squash medley, but a few weeks ago I decided that I wanted to try out grilled cauliflower.
Before throwing it on the grill I added sliced Vidalia onion to it and seasoned it up with some dried oregano, salt, pepper and a good drizzle of olive oil. During this time I made sure I was preheating my grill basket. Preheating your grill basket is like preheating your wok on your stove, it ensures your vegetables will get a good char and stay a bit more crisp. I just started doing this recently and love the results.
We loved how the grilled cauliflower turned out!
Honestly, we could have eaten just as is. It was delicious and a side dish that I will definitely be making again. But since I had some leftover quinoa in the refrigerator begging to be turned into a salad, I went that route. Using up some odds and ends in the fridge, this Greek Grilled Cauliflower and Vidalia Onion Quinoa Salad recipe was born.
It was light, fresh but still substantial enough to stand as a vegetarian meal (I enjoyed leftovers for lunch the next day!). We served it along some typical barbecue fare: grilled steaks, chicken sausages, corn, potatoes, a tomato and basil salad. It really worked well as part of our meal and would be a great addition to barbecue or picnic this summer.
In case you missed it, find more cauliflower recipes here!
More quinoa salads on Aggie’s Kitchen: