YOTAM OTTOLENGHI'S CAULIFLOWER SALAD
From his famous cookbook "Jerusalem", this salad is classic Ottolenghi: simple but a unique combination, and 100% yum. If you only try one cauliflower salad in your life, make it this one!Handy related recipes: How to cut cauliflower florets quickly & neatly, and Roasted Cauliflower.
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 220°C/425°F (200°C fan).
- Toss cauliflower with oil, salt and pepper. Spread on tray, roast 20 minutes, turn, then roast for a further 5 to 10 minutes until the edges are golden brown and the cauliflower is cooked through. Don't let it get overcooked, sad and soggy!
- Transfer to bowl and let cool for 20 minutes.
- Turn oven down to 160°C/320°F (140°C fan). Spread hazelnuts on tray then roast for 5 minutes until they smell amazing.
- Cool slightly, then roughly chop (most skin will naturally fall off).
- Place hazelnuts, parsley and celery into the bowl. Sprinkle over cinnamon, allspice, salt and pepper. Drizzle with olive oil, maply syrup and vinegar. Toss gently with hands or rubber spatula.
- Plate up: Taste, add more salt or pepper if needed. Transfer to serving bowl. Scatter over pomegranates. Serve at room temperature.
Nutrition Facts : Calories 178 kcal, Carbohydrate 9 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Sodium 393 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CAULIFLOWER AND SPINACH SALAD
like to switch up the nuts. Sometimes I use peanuts, pecans, or walnuts. We also add sunflower kernels and croutons as the mood strikes.
Provided by Kathy Pearson
Categories Other Salads
Time 20m
Number Of Ingredients 10
Steps:
- 1. Rinse and drain cauliflower and cut into small flowerets.
- 2. Wash and trim spinach.
- 3. Stack leaves and slice crosswise into 1/4-inch strips.
- 4. Place in a salad bowl along with cauliflower.
- 5. Cover and refrigerate until serving time.
- 6. In a jar, combine oil, vinegar, garlic, salt, mustard, basil and pepper. Shake to blend well.
- 7. Shake to blend well.
- 8. Just before serving, pour dressing over vegetables; add almonds and mix gently but thoroughly. Makes 6 servings.
SPINACH AND ROASTED CAULIFLOWER SALAD
Make and share this Spinach and Roasted Cauliflower Salad recipe from Food.com.
Provided by little_wing
Categories Cauliflower
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Combine cauliflower, 11/2 tbs. olive oil 1/4 tsp salt and pepperin a shallow roasting pan, tossing to coat well.
- Roast uncovered 30-35 minutes, stirring twice.
- Remove and allow to cool.
- Meanwhile combine vinegar, mustard, and remaining 1/4 tsp salt in a small bowl.
- Whisk in remaining 3 tbs of olive oil until well combined.
- In a large bowl, combine cauliflower, onion and spinach.
- Add vinegar mixture and toss gently.
- Top with parmesan.
Nutrition Facts : Calories 165.5, Fat 13.1, SaturatedFat 3.1, Cholesterol 8.3, Sodium 400.3, Carbohydrate 7.6, Fiber 3.1, Sugar 3, Protein 6.4
CAULIFLOWER SPINACH SALAD
Make and share this Cauliflower Spinach Salad recipe from Food.com.
Provided by Graybert
Categories Cauliflower
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first five ingredients.
- In a large salad bowl, combine the cauliflower, spinach, mushrooms and bacon.
- Add dressing and toss to coat; serve immediately.
Nutrition Facts : Calories 380.5, Fat 31.7, SaturatedFat 8.5, Cholesterol 43.4, Sodium 768.5, Carbohydrate 15.6, Fiber 3.7, Sugar 8.7, Protein 10
WARM CAULIFLOWER SALAD
Cauliflower is often overlooked, but try it roasted in this winter salad for a plateful of crunchy goodness
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 206 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.11 milligram of sodium
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- Start by preparing the spinach and cauliflower as indicated above (breaking off florets and washing etc). Allow these to dry.
- To roast the cauliflower, preheat your oven to 400. I suggest using a rimmed baking sheet that has been prepped for nonstick (I use parchment or foil). Alternatively, you could spread an additional tablespoon or so of olive oil over the baking sheet.
- Place the cauliflower in a large bowl. In another bowl, use a whisk or a fork to mix together the olive oil, vinegar and seasonings.
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