Sorghum isn’t just for making syrup. This salad highlights the whole grain along with its sweet counterpart in a sorghum vinaigrette.
Caramelized Cauliflower and Sorghum Salad
Serves: 6-8 servings
Ingredients
- 3 cups vegetable stock
- 1¼ teaspoons kosher salt, divided
- 1 cup sorghum grain*
- 6 tablespoons olive oil, divided
- 1 head cauliflower, cut into florets
- ½ teaspoon ground black pepper, divided
- 2 tablespoons sorghum syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon bourbon
- 1 teaspoon Dijon mustard
- 2 cups fresh baby arugula
- 3 tablespoons fresh tarragon leaves
Instructions
- In a medium Dutch oven, bring stock and ½ teaspoon salt to a boil over medium-high heat. Add sorghum grain; reduce heat to medium. Cover and cook until tender, 50 to 60 minutes. Drain excess liquid.
- In a 12-inch cast-iron skillet, heat 2 tablespoons oil over medium heat. Add cauliflower, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until golden brown, about 15 minutes.
- In a large bowl, whisk together sorghum syrup, vinegar, bourbon, mustard, and remaining ¼ teaspoon each salt and pepper until combined. Slowly whisk in remaining 4 tablespoons oil until smooth. Stir in sorghum grain, cauliflower, arugula, and tarragon until combined. Serve immediately.
Notes
*We used Bob’s Red Mill Whole Grain Sorghum.
