Whenever I spy colorful heads of cauliflower (yellow, purple, snowy white) or romanesco at the market, I yearn to make this salad from Collards & Carbonara, the excellent cookbook by Michael Hudman and Anthony Ticer, chefs at Hog & Hominy in Memphis. Their notion of grilling hearty winter vegetables and dressing them with a rich dressing was somewhat of a revelation. For the most striking result, use as many colors and varieties of vegetables as possible. They call for baby carrots, but I always use freshly harvested local carrots (orange, purple, and gold when possible) because the “fresh from the garden” flavor is so much better.
— Paula Disbrowe
• ON-DEMAND: Listen to Faith talk to Paula about this recipe and more easy grilling recipes from the book. •
Excerpted from Food52 Any Night Grilling by Paula Disbrowe. Published by Ten Speed Press, a division of Penguin Random House LLC. Copyright ©2018 Food52 Inc. Photos copyright © 2018 James Ransom.