Cauliflower And Arugula Honey Sesame Salad Recipes

CAULIFLOWER AND ARUGULA SALAD

Steps:

• In a skillet on medium-high heat, saute the bacon for 5 minutes, stirring often, until brown and crispy. Drain the bacon on paper towel and set aside.
• Remove the excess bacon fat from the pan. Add the blanched cauliflower and butter and cook stirring often, to coat them with the butter for 5 minutes, or until golden brown. Add the honey and 1 tablespoon red wine vinegar. Season with salt and pepper. Let the cauliflower brown, about 5 more minutes. Remove from heat and set aside.
• Meanwhile, in a bowl mix the arugula, shallots, remaining red wine vinegar, and olive oil. Season the salad with salt, and pepper, to taste.
• When ready to serve, mix the arugula salad with the cauliflower and garnish with pine nuts.

ROASTED CAULIFLOWER SALAD WITH WATERCRESS, WALNUTS AND GRUYèRE

Steps:

• Heat the oven to 400 degrees. In a bowl, toss together the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread the cauliflower on a baking sheet in a single layer. Roast, tossing occasionally, until tender and dark golden, 30 to 35 minutes. Let cool for 10 minutes.
• In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.
• In a salad bowl, toss the watercress, cheese, nuts and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined.

ROASTED CAULIFLOWER SALAD WITH HALLOUMI AND LEMON

Steps:

• Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.
• In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 teaspoon salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
• Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You'll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.
• Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.

CAULIFLOWER AND ARUGULA SALAD

Steps:

• In a skillet on medium-high heat, saute the bacon for 5 minutes, stirring often, until brown and crispy. Drain the bacon on paper towel and set aside.
• Remove the excess bacon fat from the pan. Add the blanched cauliflower and butter and cook stirring often, to coat them with the butter for 5 minutes, or until golden brown. Add the honey and 1 tablespoon red wine vinegar. Season with salt and pepper. Let the cauliflower brown, about 5 more minutes. Remove from heat and set aside.
• Meanwhile, in a bowl mix the arugula, shallots, remaining red wine vinegar, and olive oil. Season the salad with salt, and pepper, to taste.
• When ready to serve, mix the arugula salad with the cauliflower and garnish with pine nuts.