Fresh Cauliflower 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!

FRESH CAULIFLOWER SALAD

Steps:

• In skillet over medium heat, toast bread crumbs in melted butter until golden brown.
• Remove from skillet and place on paper towel to drain& cool.
• Place lettuce in large salad bowl.
• Combine mayonnaise, Parmesan cheese, lemon juice and garlic and mix well.
• Pour dressing over lettuce and toss well to coat lettuce.
• Grate or finely chop Cauliflower and sprinkle it on top of the lettuce, and add salt and freshly ground black pepper to taste.
• Sprinkle toasted bread crumbs on top of salad.
• Serve immediately -- if you are making this salad ahead of time do not add the bread crumbs until ready to serve as they may get soggy.

RAW CAULIFLOWER SALAD

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.

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.