CAULIFLOWER SALAD BOWL
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
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
BACON CAULIFLOWER SALAD
My Aunt Lavern's special cauliflower salad recipe combines crispy-crunchy ingredients with a creamy dressing that's ever so slightly sweet. -Kelly Ward Hartman, Cape Coral, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 308 calories, Fat 28g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 456mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
CAULIFLOWER-PEPPER SALAD
Steps:
- Whisk 2 tablespoons olive oil, 1/2 teaspoon cumin and a pinch each of salt, cinnamon and cayenne; toss with 1 head cauliflower florets and 8 halved baby bell peppers on a baking sheet. Roast at 450 degrees F, 15 minutes. Whisk 1 tablespoon each olive oil and lemon juice, 1 teaspoon maple syrup and 1/2 teaspoon salt; toss with the roasted vegetables, 2 sliced celery stalks and some chopped parsley and hazelnuts. Season with salt and black pepper.
ROASTED CAULIFLOWER SALAD RECIPE BY TASTY
Here's what you need: cauliflower, large carrots, ground cumin, paprika, kosher salt, black pepper, olive oil, medium red onion, fresh italian parsley, tahini, garlic, lemon juice, water, olive oil, kosher salt, pepper
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 305 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 6 grams, Protein 6 grams, Sugar 5 grams
CAULIFLOWER SALAD
Everyone who tries this salad loves it! I like to make it often when cauliflower is in season. People may be surprised, but there still are a lot of farms here on Long Island, and there's nothing quite like fresh Long Island produce. -Paula Pelis, Rocky Point, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss cauliflower, carrots, celery, green onions and radishes. Combine all of the remaining ingredients; pour over vegetables and stir to coat. Cover and chill for several hours.
Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
RAW CAULIFLOWER SALAD
With a lightly salty and almost crispy tangy dressing, this salad is easy to make. The onions are definitely optional, or use less if you like.
Provided by Petit Poussin
Categories Salad Vegetable Salad Recipes Cauliflower
Time 2h20m
Yield 5
Number Of Ingredients 12
Steps:
- Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
- Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 13.6 g, Fat 25.8 g, Fiber 5.4 g, Protein 3.1 g, SaturatedFat 2.1 g, Sodium 595.9 mg, Sugar 5.5 g
CAULIFLOWER STEAKS WITH ROASTED PEPPER AND TOMATO SALAD
This dish is delicious even if your cauliflower "steaks" are sliced less than perfectly. If you are cooking smaller pieces, simply reduce the cooking time by a few minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Place cauliflower, stem side down, on a cutting board. Working from center of head, cut four 3/4-inch-thick "steaks" and set aside. Cut end pieces into florets (you should have about 1 cup). Toss florets with 1 teaspoon oil and arrange on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon oil and arrange in a single layer on other side of sheet. Season with salt and pepper.
- Roast until florets are softened and browned in spots and some tomatoes are collapsed, 25 minutes. Refrigerate florets and three-quarters the tomatoes for Easy Chickpea Curry. Transfer remaining tomatoes to a medium bowl; reduce oven to 300 degrees.
- Meanwhile, roast bell peppers over a high gas flame or under the broiler, turning frequently with tongs, until charred on all sides, about 10 minutes. Transfer to a medium bowl, cover with plastic wrap, and let steam 10 minutes. Rub with paper towels to remove skin. Stem, seed, and coarsely chop.
- Add bell peppers to bowl with tomatoes and stir in 1 teaspoon oil, vinegar, parsley, and capers, if using. Season with salt and pepper.
- In a large nonstick skillet, heat 1 tablespoon oil over medium. Add garlic and cook until fragrant, 30 seconds. Add 2 cauliflower steaks, cover, and cook until underside is golden brown, 5 minutes. Flip cauliflower, season with salt and pepper, and cover. Cook until tender, 10 minutes, then transfer to a baking sheet, loosely tent with foil, and keep warm in oven. Repeat with 1 tablespoon oil and remaining 2 cauliflower steaks.
- Meanwhile, cook couscous according to package instructions. To serve, divide couscous among 4 plates and top with cauliflower steaks and roasted pepper and tomato salad.
Nutrition Facts : Calories 343 g, Fat 9 g, Fiber 7 g, Protein 11 g, SaturatedFat 1 g
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