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Roasted Cauliflower Salad with Crispy Pepperoni and Giardiniera Vinaigrette
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4.50 from 2 votes

Roasted Cauliflower Salad with Crispy Pepperoni and Giardiniera Vinaigrette

This salad is a hearty bowl of roasted cauliflower, crispy pepperoni and a spicy vinaigrette. This salad is complex and hearty enough to entertain with!
Prep Time15 minutes
Cook Time35 minutes
Course: Main Course, Salad
Cuisine: American
Keyword: crispy pepperoni, giardiniera, homemade vinaigrette, roasted cauliflower, toasted nuts
Servings: 4 people

Ingredients

  • 1 whole head cauliflower, cut into florets
  • 3 cloves garlic, smashed into a paste
  • 1/2 tsp Sambal
  • 1/2 tsp tumeric
  • 1 sprig fresh thyme
  • 2 tsp Better than Boullion or boullion powder, chicken flavor
  • 1 tsp freshly cracked black pepper
  • 1/4 cup olive oil
  • 20 pepperoni slices, sliced thin
  • 1/4 cup cashews, lightly chopped
  • 1/4 cup whole blanched almonds, lightly chopped
  • 2 heads thinly sliced romaine lettuce
  • 1/2 head purple cabbage, shredded

For the Dressing

  • 1 heaping tbsp Vienna jarred giardiniera, chopped finely
  • 1 tbsp giardiniera oil
  • 1/8 cup good olive oil
  • 1 large lemon, juiced and seeds removed
  • 2 tsp balsamic vinegar
  • 1 tsp honey
  • 1 small garlic clove, minced
  • 1 additional sprig thyme, chopped
  • Pinch of cayenne
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper

Instructions

  • Begin with preheating the oven to 375°F.
  • Chop your cauliflower into florets and add to a large bowl. Add your smashed garlic, Sambal, turmeric, thyme, boullion, pepper, and olive oil and toss all together until evenly coated. *NOTE: Do not wash your bowl out with the garlic Sambal mixture still in it! We will toss the roasted cauliflower in the same bowl with the spice mix to reinforce those flavors after it’s cooked, so save it off to the side.
  • Take a large baking sheet and line it with nonstick foil. Add each cauliflower floret to the baking sheet, keeping each floret about 1 inch apart. Bake in your preheated oven for 15 minutes while you crisp your pepperoni.
  • To a nonstick skillet, add your slices of pepperoni in a single layer and turn the heat to medium. Allow to crisp on both sides, about 2 minutes per side. Drain on a paper towel-lined plate and set aside.
  • With a wad of paper towels, dab as much of the pepperoni oil out of the pan as you can. Add your nuts to the pan and toast until just golden brown, about 5 minutes over medium-low heat, flipping frequently. Remove from the pan and set aside.
  • Also chop your romaine and purple cabbage and arrange into your serving bowl.
  • After 15 minutes, flip your cauliflower to the other side to allow to brown. You should have some crispy bits on the underside of the cauliflower. Continue to bake for 7 more minutes while you make the dressing.
  • For the dressing, chop 1 heaping tablespoon on giardiniera finely and add to a small bowl. Add 1 tablespoon of the oil from the giardiniera jar as well. Add about 1/8 cup olive oil as well.
  • Add lemon juice, balsamic, honey, garlic, thyme, cayenne, salt and pepper and whisk together well. Set aside.
  • Remove your roasted cauliflower from the oven and toss it back into the bowl with the original seasoning paste from before roasting. Toss together and allow the raw garlic to soften from the heat of the cauliflower.
  • Arrange your cauliflower atop your lettuce and cabbage. Top with your crispy pepperoni and toasted nuts.
  • Dress the whole salad with the vinaigrette and serve immediately.