Cauliflower Artichoke Salad Recipes

CAULIFLOWER ARTICHOKE TABBOULEH

Steps:

• Remove outer leaves from cauliflower and cut head into quarters. Grate on a large-holed box grater. Transfer any large pieces that fell or pieces you couldn't grate to a cutting board. Coarsely chop the odds and ends manually.
• Place all the grated cauliflower in a large bowl.
• Add the chopped parsley, mint, scallions, garlic and artichoke hearts.
• Dress with olive oil and lemon juice.
• Season to taste with salt and freshly ground black pepper.

MARINATED VEGETABLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Have a large ice bath ready.
• Add the broccoli, cauliflower and artichokes to the boiling water and cook until crisp tender, 2 to 3 minutes. Drain and transfer to the ice bath to stop the cooking. Drain the vegetables and pat dry with paper towels.
• Whisk together the olive oil, vinegar, garlic and 3/4 teaspoon salt in a large bowl. Add the broccoli, cauliflower, artichokes, olives, capers, oregano and cherry peppers and toss to coat. Cover and refrigerate at least 2 hours and up to overnight. Serve cold or at room temperature.

CREAMY CAULIFLOWER AND ARTICHOKE SALAD WITH PARMESAN CHEESE

Steps:

• Cook cauliflower in boiling water until crisp tender, about 4-5 minutes.
• Cool.
• Drain artichokes, reserving 2 tablespoons of the marinade.
• Cut artichokes into bite size pieces.
• In a large bowl, combine reserved artichoke marinade, mayonnaise and sour cream.
• Mix well.
• Blend in parmesan cheese.
• Add cauliflower, artichokes and cherry tomato halves.
• Toss lightly.
• Chill several hours.

MEDITERRANEAN ROASTED CAULIFLOWER ARTICHOKE SALAD

Steps:

• Preheat the oven to 425 F. Cut the cauliflower into small florets. Place on a baking sheet lined with silicon baking mat, drizzle and toss with olive oil and garlic, then sprinkle with salt and Trader Joe's 21 Seasoning Salute or your favorite no-salt seasoning mix. Roast in the oven at 425 for 10 - 15 minutes, then stir and roast another 5 - 10 minutes or until the cauliflower is tender and browned in spots. If you want to mellow out the onion flavor, you can add the onion in the last 10 minutes of roasting.
• While the cauliflower is roasting, put the remaining salad ingredients in a medium mixing bowl and then, in a separate smaller bowl, whisk together the salad dressing ingredients.
• Toss the cauliflower into the bowl and stir to mix everything together, then drizzle with some of the dressing and stir to coat. Add more dressing as needed until the salad is dressed to your liking.
• Crumble feta cheese over top and enjoy warm, or store in an airtight container in the refrigerator for later. You can eat this cold or at room temperature, but personally, I feel it tastes best warm.

SPICE-ROASTED CAULIFLOWER AND JERUSALEM ARTICHOKES

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.
• In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.
• Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. Roast another 20 minutes, then stir and rotate again.
• Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn! If they aren't lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.
• Remove the veggies from the oven, sprinkle with chives and transfer to a serving dish. Serve immediately.

CAULIFLOWER & ARTICHOKE SALAD

Steps:

• Put the cauliflower and artichoke hearts in a bowl.
• Sprinkle the packet of Splenda over the vegies, turning with a spoon while sprinkling. Add the lemon juice the same way. Orrr --
• You can place the vegies in a gallon plastic bag and sprinkle and shake shake shake.
• Add the shredded carrot and onion if you wish. Stir or shake.
• Add the dressing and spinach dip and stir or shake.
• Cool until serving.

MARINATED MUSHROOMS, ARTICHOKE HEARTS, AND CAULIFLOWER SALAD

Steps:

• Saute mushrooms in a little butter about 5 minutes.
• Break cauliflower into small flowerettes and steam for about 5 minutes.
• Cut artichoke hearts into quarters.
• Combine all ingredients in big bowl, including liquid from artichoke hearts.
• Marinate at least overnight.
• Keeps indefinitely in refrigerator.
• Slightly cooked pieces of carrots can be added for more color.
• If the liquid doesn't cover the veges, I add water, oil and vinegar in proportionate amts until vegs are covered.