Cauliflower Olive Salad Recipes

CAULIFLOWER OLIVE SALAD

Cauliflower Olive Salad image

This colorful toss combines cauliflower and black and green olives with sweet peppers and red onion for a satisfying blend of flavors. The lemony vinaigrette coats the salad well and gives it a pleasing tartness. -Nancy Holland, Morgan Hill, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

5 to 6 cups cauliflowerets
1 cup chopped green pepper
1 cup pimiento-stuffed olives, sliced
1 can (4-1/4 ounces) chopped ripe olives, drained
1/2 cup chopped sweet red pepper
1/2 cup chopped red onion, optional
DRESSING:
3 tablespoons lemon juice
3 tablespoons cider vinegar
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 cup vegetable oil

Steps:

In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired. , In a small bowl, whisk the lemon juice, vinegar, sugar and pepper; gradually whisk in oil. Pour over vegetables and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 198 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 518mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.

CAULIFLOWER SALAD BOWL

Cauliflower Salad Bowl image

This summer salad is high on taste but low on calories. It's refreshing with a steak or barbecue chicken.

Provided by Libby

Categories Salad Vegetable Salad Recipes Cauliflower

Time 4h15m

Yield 8

Number Of Ingredients 11

Ingredients

4 cups thinly sliced cauliflower
1 cup coarsely chopped olives
⅔ cup coarsely chopped green pepper
½ cup chopped onion
¼ cup chopped pimento peppers
½ cup canola oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons salt
½ teaspoon white sugar
¼ teaspoon ground black pepper

Steps:

Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.

Nutrition Facts : Calories 168.3 calories, Carbohydrate 6.6 g, Fat 16 g, Fiber 2.3 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 753.2 mg, Sugar 2.4 g

CAULIFLOWER OLIVE SALAD

Cauliflower Olive Salad image

Sounds weird; tastes great! If you prefer, make your own French Onion dip rather than using prepared.

Provided by SusieQusie

Categories Cauliflower

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 head cauliflower, broken into small pieces
1 cup stuffed manzanilla olives, chopped
1 cup French onion dip
1 tablespoon olive oil (may need more or less)

Steps:

Thin dip with olive oil. (could also use some of the juice from the olives).
Toss dip with cauliflower and olives.
Chill and serve.
Note: French Onion Dip - 2 cups (16 ounces) sour cream stirred together with 1 package of your favorite French onion dip mix. Use 1 cup in this recipe.

Nutrition Facts : Calories 76.3, Fat 5.8, SaturatedFat 0.8, Sodium 377.3, Carbohydrate 5.9, Fiber 3.1, Sugar 2.4, Protein 2.1

SALAD WITH CAULIFLOWER AND OLIVES

Salad With Cauliflower And Olives image

Provided by Marian Burros

Categories easy, quick, salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 pounds cauliflower or 1 pound cauliflower florets
1/4 teaspoon hot red-pepper flakes
1/4 cup dry white wine
1 clove garlic
1 tablespoon capers
8 Greek, Italian or French black olives
2 teaspoons olive oil
1 tablespoon red-wine vinegar

Steps:

Cut off the stem of the cauliflower, and break and cut the head into small florets. Steam over boiling water for 3 to 4 minutes. Sprinkle the cauliflower with red-pepper flakes while it steams.
Mince the garlic. Wash and drain the capers. Pit the olives, and coarsely chop them.
When the cauliflower is firm but tender, drain and place in a bowl. Pour the wine over it, and add the garlic, capers, olives, oil and vinegar. Cover and allow to marinate until serving time.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 10 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 334 milligrams, Sugar 9 grams

CAULIFLOWER & GREEN OLIVE SALAD

Cauliflower & Green Olive Salad image

My mother has made this for years. With some adaptations and couple of decades, I have come to actually like it! Originally, she made it with with Bleu Cheese instead of Feta cheese. This is a real hit at picnics.

Provided by Adrian Major

Categories Cheese

Time 8m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 head cauliflower, in small pieces
3/4 cup olive oil
1/4 cup white vinegar
8 ounces green olives
1/2 cup onion, chopped
3/4 cup crumbled feta cheese
fresh ground pepper

Steps:

Toss cauliflower in olive oil, then add vinegar and toss again.
Add remaining ingredients and toss.
Refrigerate overnight for best flavor.

CAULIFLOWER SALAD WITH OLIVES AND CAPERS

Cauliflower Salad with Olives and Capers image

Categories Salad Blender Fish Olive Vegetable Side Quick & Easy Buffet Vinegar Cauliflower Hot Pepper Winter Capers Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 12

Number Of Ingredients 11

Ingredients

1 head cauliflower, cut into 1-inch flowerets (about 6 cups)
a 3-ounce jar pimiento-stuffed olives, drained and chopped (about 3/4 cup)
3 celery ribs, sliced thin diagonally
1/4 cup chopped drained peperoncini (pickled Tuscan peppers)
2 tablespoons drained capers
1/2 cup drained caper berries*
For vinaigrette
3 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
6 flat anchovy fillets, or to taste
*available at specialty foods shops

Steps:

In a large saucepan of boiling salted water cook cauliflower until just tender, about 4 minutes. In a colander drain cauliflower and rinse under cold water to stop cooking. Drain cauliflower well and in a large bowl toss with olives, celery, peperoncini, capers, and caper berries.
Make vinaigrette:
In a blender blend vinaigrette ingredients until combined well.
Add vinaigrette to salad, tossing well, and season with salt and pepper. Salad will improve in flavor if kept, covered and chilled, at least 1 day and up to 3. Bring salad to room temperature before serving.

CAULIFLOWER-OLIVE CHOPPED SALAD

Cauliflower-Olive Chopped Salad image

This recipe is a re-creation of a salad my Aunt Peggy used to make in years gone by. It goes especially well with grilled steak, and it balances rich dishes such as potato salad and garlic cheese bread. It's also a refreshing salad to serve during hot weather. Perfect for BBQ's!

Provided by Northwest Lynnie

Categories Cauliflower

Time 5h

Yield 16 serving(s)

Number Of Ingredients 12

Ingredients

10 cups cauliflower florets, cut into small pieces
2 cups green olives (halved or quartered depending on their size)
2 cups bell peppers, cut into small dice (I used both red and green)
3 stalks celery, cut into small dice
1 cup red onion, cut into small dice
3/4 cup crumbled blue cheese (I used Trader Joe's Salem Blue Cheese)
1/2 cup salad oil (I used Canola)
1/2 cup cider vinegar
2 teaspoons white sugar
1/2 teaspoon fresh ground black pepper
1 teaspoon dried oregano, crushed
garlic (optional)

Steps:

Place cauliflower florets in a large colander, and pour a pan-ful of boiling water over them. Immediately rinse them with cold water and place on a towel to dry. Add them to a large bowl.
Combine the rest of the salad ingredients with the cauliflower, EXCEPT for the blue cheese.
Prepare the dressing, mixing ingredients well.
Pour dressing over salad. Mix gently and cover with plastic wrap and foil. Leave in frig to meld flavors for at least 4 hours
Just before serving, add blue cheese to salad and taste for seasoning.
Serve with a large slotted spoon.
Cooking time is chilling time.

Nutrition Facts : Calories 110.6, Fat 8.7, SaturatedFat 2.1, Cholesterol 4.8, Sodium 114.4, Carbohydrate 6.2, Fiber 2.2, Sugar 3.1, Protein 2.9

CAULIFLOWER OLIVE ANTIPASTO SALAD

Cauliflower Olive Antipasto Salad image

This salad, for olive lovers, is perfect for an antipasto offering. It has a zesty flavor and offers the bright colors of the Italian flag (red, green, white). If desired, add chunks of Italian Salami that taste wonderful after marinating in the lemony vinaigrette.

Provided by CookinDiva

Categories Cauliflower

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 cups cauliflower, cut into small florets
1/2 cup stuffed green olive, sliced, drained
1/2 cup ripe olives, small size
1/2 cup red pepper, chopped
1/4 cup banana pepper ring, from a jar, mild
2 tablespoons pine nuts, toasted (optional)
1 tablespoon lemon juice
2 tablespoons cider vinegar
1 pinch sugar
1 pinch pepper
1/4 cup olive oil
1 teaspoon mixed Italian herbs

Steps:

Combine dressing ingredients; set aside.
Cut and drain all vegetables. Place in a large bowl and add dressing; toss to coat.

Nutrition Facts : Calories 111.3, Fat 10.3, SaturatedFat 1.4, Sodium 114, Carbohydrate 4.7, Fiber 2, Sugar 1.9, Protein 1.3

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