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Cauliflower Medley and Roasted Endive Salad Recipe

Serves: 4
Prep Time: 5 minutes
25 MIN
Cook Time: 20 minutes


Cauliflower Medley and Roasted Endive Salad

  • 1 pkg. (340 g) Green Giant* frozen Cauliflower Medley Riced Veggies
  • 1 cup (240 ml) cashews, roughly chopped
  • ¼ cup (60 ml) dried apricots, slivered
  • 2 tbsp. (30 ml) olive oil
  • 2 endive
  • 1 round head radicchio
  • 2 Bartlett pears

    Herb Dressing

  • ¼ cup (60 ml) champagne vinegar or white wine vinegar
  • 1 tsp. (5 ml) honey
  • ¼ cup (60 ml) olive oil
  • 1 tbsp. (30 ml) fresh mint, finely chopped plus leaves for garnish
  • ¼ cup (60 ml) fresh parsley, finely chopped
  • Salt and pepper to taste


Herb Dressing
In a small bowl whisk together, vinegar, honey, olive oil, mint and parsley. Season with salt and pepper. Set aside.

Preheat BBQ to 425°F.  Slice endives and pears into quarters.  Drizzle endive and pears with 3 tbsp. (45 ml) of herb dressing. Grill endive and pear quarters 2 minutes each side until just tender.

In a medium sauté pan over medium heat, toast cashews 3 minutes until fragrant. Stir in 2 tbsp. (30 ml) of olive oil, cauliflower medley and apricots and cook for 6-8 minutes.

To serve, chop red leaf radicchio into 1-inch pieces. Scatter chopped and quartered endive and pears evenly onto a serving platter. Spoon warm cauliflower mixture over endives and pears, garnish with mint leaves and drizzle with herb dressing.

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