Cauliflower Dill Salad Recipes

MEDITERRANEAN CAULIFLOWER SALAD

Steps:

• Place the cauliflower florets in the bowl of a food processor fitted with a blade. Pulse a few times until the cauliflower turns rice-like in texture.
• Transfer the finely chopped cauliflower into a larger bowl. Add the parsley, tomatoes, cucumbers, and onions. Give the salad a quick toss to combine.
• Now, add the minced garlic and season with salt and pepper. Finish with fresh lemon juice and a good drizzle of extra virgin olive oil (about 2 tbsp). Give the salad one more good toss to combine.
• For best results, set the cauliflower salad aside for a few minutes before serving to allow the cauliflower to soften and absorb some of the dressing. You can also cover and chill for later. Enjoy!

CAULIFLOWER "POTATO" SALAD

Steps:

• Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
• Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.

CREAMY CAULIFLOWER DILL SALAD

Steps:

• Mix all except dill weed together.
• Add dill and taste.
• Better if left overnight.

LEMON ROASTED CAULIFLOWER WITH DILL

Steps:

• Preheat oven to 400°F Place cauliflower florets in a large bowl. In a smaller bowl, combine all other ingredients to make a sauce, whisking until blended. Include generous amounts of fresh ground black pepper.
• Pour marinade over the cauliflower and toss until coated. Spread on baking sheet. Drizzle any remaining marinade over the cauliflower.
• Bake for 30-45 minutes or until tender but not mushy. Toss once, if desired, halfway through cooking. The cauliflower should have some browning around the edges.

CAULIFLOWER SALAD

Steps:

• Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
• In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.

WARM CAULIFLOWER SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the olive oil, season and roast for 15 mins. Stir in the red onion and carry on roasting for 15-20 mins more until tender.
• While the cauliflower is roasting, mix the vinegar, honey and raisins with some seasoning.
• When the cauliflower is done, stir in the dressing, dill, almonds and spinach, and serve.