Cauliflower And Lettuce Salad Recipes

BACON CAULIFLOWER SALAD

Steps:

• In a large bowl, combine cauliflower, bacon, cheese, green pepper and onion. In another bowl, combine mayonnaise and sugar; spoon over cauliflower mixture and toss to coat. Cover and refrigerate at least 4 hours before serving.

CAULIFLOWER AND LETTUCE SALAD

Steps:

• 1. Tear up lettuce and put in the bottom of a large bowl. Break up cauliflower into bite size peices and add on top of lettuce, onion on cauliflower and bacon on onion. In a small bowl, mix mayo, sugar, vinegar, salt and pepper to taste. Stir until sugar is disolved. Spread on top of bacon then sprinkle parmesan cheese on top. DO NOT MIX until ready to serve.

POTLUCK CAULIFLOWER AND LETTUCE SALAD

Steps:

• In a small bowl: mix the mayonnaise, grated Parmesan cheese and sugar to make the dressing and set aside.
• In large bowl: break cauliflower into florets, tear lettuce into bite size pieces, red onion thinly sliced, add the bacon bits.
• Pour dressing over the salad, cover and refrigerate.
• Toss before serving.

CAULIFLOWER AND LETTUCE SALAD

Steps:

• To crumble the bacon put it into a small ziplock bag and put in fridge after 10 minutes take it out and crush it still in bag, works well.
• Put lettuce onion and cauliflower into large salad bowl put bacon on top.
• Mix three ingredients for dressing.
• Pour over salad when ready to eat.

ROASTED CAULIFLOWER SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
• Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
• Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
• In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
• Drizzle the salad with the dressing, then serve.
• Enjoy!

CAULIFLOWER-LETTUCE SALAD

Steps:

• 1. Mix salad dressing and sugar. Pour over the mix of cauliflower, lettuce and bacon pieces. Mix and toss. Chill for 2 hours before serving
• 2. Broccoli pieces are an optional choice for this dish.

BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Whisk mayonnaise, Parmesan cheese, sugar, and basil together in a large bowl until smooth. Add broccoli, cauliflower, and red onion to mayonnaise mixture; toss to coat. Refrigerate salad until chilled and flavors have blended, 3 hours to overnight.
• Crumble bacon. Mix bacon, lettuce, croutons, and water chestnuts into salad.

LEMONY CAULIFLOWER WITH GARLIC AND HERBS

Steps:

• Finely grate the zest of the lemon into a large heatproof bowl, then halve the lemon and squeeze in juice. Stir in salt to dissolve it. Add cauliflower, jalapeño, scallions, dill and parsley and toss to combine. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin, and cook until fragrant, about 1 minute. Stir in red-pepper flakes.
• Pour mixture over cauliflower and toss well. Let cool completely, then cover and refrigerate for at least 8 hours and up to 48 hours to let the flavors mingle.
• Toss well before serving, adding more salt or a squeeze of lemon to taste. For the best flavor, serve at room temperature.

MAKE AHEAD CAULIFLOWER SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces.
• Layer iceberg lettuce, cauliflower, red onion, bacon, mayonnaise, sugar, and Parmesan cheese in a large bowl, in that order. Cover tightly with plastic wrap. Place a heavy pan on top of the salad to press it down.
• Refrigerate for 24 to 36 hours, checking occasionally that salad is still pressed down.
• Toss salad; season with black pepper.