Grilled Cauliflower Salad with ground elder
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Gordon P. Henriksen
Outdoor enthusiast and author
You might know ground elder as the annoying weed in your garden that keeps coming back. But actually, it has quite a lot of potential when it comes to cooking.
In this recipe, Gordon P., hunter, fisherman and outdoor enthusiast, shows you how to grill cauliflower florets directly over embers and serve it with a homemade dressing, pistachios and parmesan.
A tip: ground elder is best when the leaves are completely tender and light green – before they unfold completely.
Servings
: 4
servings
Ingredients
1
large cauliflower head
50
g
butter (room temperature)
1
box
freshly picked ground elder (the star of the show)
50
g
pistachios, roughly chopped
a good chunk of parmesan
1
tbsp
pink peppercorns, lightly crushed
4
tbsp
olive oil
2
tbsp
apple cider vinegar
1
tsk
dijon mustard
1
tbsp
good honey
salt and freshly ground pepper
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Instructions
The day before
Step 1/1
Shake all the dressing ingredients together in a small jar. You can let it sit and infuse, so the honey and mustard emulsify completely with the oil.
The next day
Step 1/9
Remove the green leaves from the cauliflower heads (save them if you like to throw on the embers for extra smoke).
Step 2/9
Spread a generous layer of butter all over the head.
Step 3/9
Then cut into florets and place the cauliflower florets in a grill basket.
Step 4/9
Hold the basket directly over the hot embers. Turn it regularly. The goal is a hard, dark and sweet sear on the outside, while the cabbage itself still retains a firm bite and is "half-raw" inside.
Step 5/9
When the cauliflower is done grilling, cut it into thick, rustic slices while still warm.
Step 6/9
Distribute the cauliflower slices on a plate and drizzle generously with dressing.
Step 7/9
Sprinkle with the chopped pistachios and crushed pink peppercorns.
Step 8/9
Finish by shaving plenty of parmesan over the salad in thin flakes.
Step 9/9
And then finish with a good sprinkle of ground elder.
Gordon P. Henriksen
Outdoor enthusiast and author
Gordon P. Henriksen is a passionate angler, hunter, outdoor enthusiast and amateur chef who makes a living by sharing his knowledge and inspiring others to get out into the great outdoors. He has written two books, both of which focus on sourcing and preparing one’s own food – preferably in good company.
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