Cauliflower And Apple Salad Food

SHAVED CAULIFLOWER-APPLE SALAD

Steps:

• Whisk 3 tablespoons olive oil with 2 tablespoons white wine vinegar, 1 grated garlic clove and 1 teaspoon maple syrup in a large bowl; season with salt and pepper. Add 1/2 very thinly sliced small head cauliflower, 1 sliced Gala apple, 5 cups baby greens, 1/4 cup fresh parsley and 2 tablespoons chopped chives. Toss and season with salt and pepper.

APPLE AND ZUCCHINI SALAD

Steps:

• Combine zucchini, apples, green bell pepper, and onion in a bowl.
• Whisk vegetable oil, vinegar, sugar, basil, salt, and black pepper together in a separate bowl; drizzle over zucchini-apple mixture. Toss to coat.

EASY AND QUICK CAULIFLOWER APPLE SALAD

Steps:

• Break or cut cauliflower into small pieces. Chop unpeeled apple in pieces about the same size as the cauliflower.
• Mix all ingredients together.
• Chill if desired, then serve.

CAULIFLOWER-AND-APPLE SALAD

Steps:

• In a large bowl, whisk together oil and vinegar; season with salt and pepper. With a mandoline or sharp knife, shave cauliflower into thin slices. Add to dressing along with apples and mint leaves, then toss.

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.

SAUTéED CAULIFLOWER WITH APPLES AND SHERRY

Steps:

• Pull off leaves from cauliflower, and trim tough stem end away. With sharp paring knife separate cauliflower into florets, leaving 1-inch stem at base of each floret. Cut pieces in two lengthwise and lay flat side down. Cut each piece lengthwise in two, and repeat until you have 2-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom. There should be 16 ounces, about 7 cups of cauliflower. Set aside.
• Melt butter over medium-low heat in large skillet until brown, about 4 minutes. Transfer to small bowl and set aside.
• Toss cauliflower, salt and 5 tablespoons water in empty skillet, cover, and set over high heat. Cook until cauliflower is tender, shaking pan and stirring once, 5 minutes. Uncover skillet (water should be gone), and toss. Drizzle with reserved butter. Stir in shallots and apples, and cook, stirring until tender, about 2 minutes. Add sherry and pepper, and toss to combine. Transfer to warm serving platter and sprinkle nutmeg over top.

CRUNCHY CAULIFLOWER, APPLE & BLUE CHEESE SALAD

Steps:

• Make the dressing by whisking the vinegar, olive or rapeseed oil and honey with some seasoning. Pour over the sliced apple then gently mix in the cauliflower, alfalfa sprouts and cheese. Scatter over the mint and the toasted seeds before serving.

CAULIFLOWER SALAD

Steps:

• Wash the cauliflower and place in a two quart saucepan.
• Season and cover.
• Heat the pan over medium flame for 5 minutes.
• Reduce heat to low and cook for 15 minutes.
• Cool.
• Add the apple, celery and scallions to the cauliflower.
• Add the salad dressing and chill before serving.