Cauliflower Salad Martha Stewart Recipes

CAULIFLOWER SALAD WITH ROASTED CHICKPEAS

Steps:

• Preheat the oven to 450 degrees. Place chickpeas on a paper towel-lined baking sheet; let stand 10 minutes. Pour olive oil onto another rimmed baking sheet and place in oven until oil is hot, about 3 minutes. Add chickpeas to hot baking sheet and spread in a single layer. Roast until chickpeas are deep golden brown and crisp, 12 to 15 minutes. With a slotted spoon, transfer to another paper towel-lined baking sheet to drain. Season with salt.
• Prepare an ice bath; set aside. Bring a small pot of salted water to a boil. Add green beans and cook until bright green and crisp-tender, about 4 minutes. Transfer to ice bath; let cool completely. Drain on a paper towel-lined plate.
• In a small bowl, whisk together mustard, saffron, honey, and sugar until well combined. Whisk in lemon juice. While whisking, slowly drizzle in safflower oil until well combined. Season dressing with salt and pepper.
• In a large bowl, combine chickpeas, green beans, cauliflower, parsley, and currants. Drizzle dressing over salad, tossing well to combine. Season with salt and pepper.

CHICKPEA AND CAULIFLOWER SALAD

Steps:

• On a rimmed baking sheet, toss chickpeas and capers with 1 tablespoon extra-virgin olive oil; season. Roast at 475 degrees until chickpeas are golden brown, about 20 minutes. Whisk together 1/4 cup olive oil and red-wine vinegar. Toss together cauliflower; almonds; raisins; parsley; chickpea mixture; and dressing. Season.

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 SALAD

Steps:

• In a small pot combine currants, vinegar, and a pinch of sugar. Bring to a simmer, then remove from heat. Cool to room temperature and whisk in oil; season with salt and pepper.
• Meanwhile, steam cauliflower until crisp-tender, about 10 minutes. In a large bowl, combine cauliflower, onion, celery, parsley, and currant mixture. Season with salt and pepper and toss to combine.

CAULIFLOWER FAUX-TATO SALAD

Steps:

• Soak onion in water 10 minutes; drain and pat dry. In a large bowl, whisk together vinegar, lemon juice, and mustard with oil; season with salt and pepper. Stir in onion, celery stalks and leaves.
• Cut 1 pound cauliflower into bite-size florets (3 cups). Steam in a pot of salted simmering water fitted with a steamer basket until tender, 7 to 8 minutes. Drain and let cool slightly; add to salad. Toss to combine, season to taste, and serve. Salad can be transferred to an airtight container and refrigerated for up to 5 days.

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.

MARTHA STEWART'S ROASTED CAULIFLOWER

Steps:

• Preheat oven to 450 degrees. Trim, and cut cauliflower into small florets; spread in a roasting pan or rimmed baking sheet. Drizzle with olive oil; season with coarse salt and ground pepper. Toss to combine. Roast, tossing once or twice, until cauliflower is golden brown and tender, 20 to 25 minutes.
• In a small skillet, melt butter over medium heat. Cook garlic cloves, stirring often, until lightly browned, 2 to 3 minutes. Remove from heat. Add capers and caper juice. Pour over cauliflower, and toss to coat.

STEWED CAULIFLOWER WITH RED ONIONS AND TOMATOES

Steps:

• Heat 3 tablespoons of the olive oil in a heavy soup pot or Dutch oven over medium heat, and add the onions. Cook, stirring, until very tender, about eight minutes. Add a pinch of salt and the garlic, and stir for another minute or so until fragrant. Stir in the tomatoes, with their liquid, and bring to a simmer. Simmer about eight minutes until cooked down and fragrant, and add the cauliflower to the pot. Stir together, and add the bay leaf, rosemary, pepper, dissolved tomato paste and wine. Bring to a simmer, and add salt to taste. Cover, reduce the heat and simmer 30 to 40 minutes until the cauliflower is very tender.
• Stir in the olives and vinegar if using, and adjust salt and pepper. Remove from the heat, and stir in the remaining olive oil. Serve hot or warm.

WARM LENTIL-AND-CAULIFLOWER SALAD

Steps:

• Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss together tomatoes, garlic, capers, and 2 tablespoons oil; season with salt and pepper. Brush cauliflower evenly with 3 tablespoons oil, season, and arrange on sheet. Roast until undersides are golden, 12 to 13 minutes. Flip and push to one side; add tomatoes to other and roast 12 minutes more.
• Stir lentils into tomatoes. Drizzle with 2 tablespoons oil; season. Sprinkle everything with cheese. Switch oven to broil, and broil on top rack until cheese has melted, 1 to 2 minutes. Toss arugula with remaining 1 tablespoon oil and vinegar; season. Serve cauliflower and lentils with arugula salad, sprinkled with almonds.