Artisan Iceberg Wedge & Cauliflower Bites

Artisan Iceberg Wedge

Servings: 4
Products Used: Tanimura & Antle Artisan Iceberg


Wedge Salad 
• 1 head Artisan Baby Iceberg
• 1 Artisan Sweet Italian Red Onion
• 1/4 cup Bacon, crumbled
• 1/4 cup Cherry tomatoes, halved
• 2 tbsp. Blue cheese, crumbled 
• 1 tbsp. Chives, chopped
• 2 tbsp. Blue cheese dressing
• Black pepper, coarse


Cauliflower Bites
• 1 head cauliflower, chopped into florets
• 2 celery stalks, cut to bite
• 2 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 tbsp melted butter or coconut oil
• Olive oil
• 1/2 cup Frank’s Buffalo Wing sauce
• Blue cheese dressing, to taste
• Green onions, chopped


Bloody Mary
• 1 stalk of celery
• Clamato
• Vodka 1.5 oz
• Salt, coarse
• Black pepper, coarse
• Worcestershire sauce
• Seasoned salt
• Pickles & olives
• Lime, sliced into wedges

  1. Preheat oven to 450F
  2. Place cauliflower chunks into large mixing bowl and drizzle just enough olive oil to coat.
  3. Add 2 tsp garlic powder, 1/4 tsp salt and 1/8 tsp pepper. Close lid and toss.
  4. Place on ungreased cookie sheet or baking pan and bake for 15 minutes.
  5. While the Cauliflower Bites are cooking, assemble the wedge salad. Slice the iceberg head in half, top with tomatoes, onions, bacon bits, blue cheese, chives and blue cheese dressing.
  6. Assemble the Bloody Mary with all the liquid ingredients in a shaker. Use the lime to rub on the glass to get the seasoned salt to stick. Garnish with the olives, pickles, and celery. 
  7. Remove from oven . Melt 1 tbsp. butter in bowl and add hot sauce. Toss the cauliflower in half the sauce and continue as desired.
  8. Serve with celery sticks, blue cheese dressing and top with green onions.