Cauliflower And Carrot Salad Food

CAULIFLOWER & CARROT SALAD

Steps:

• Break cauliflower into florets, cutting any larger ones into thin slices. Mix with carrots, red onion, capers and chopped parsley. Whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
• Pour over the salad and mix well. Can be stored in the fridge for up to 3 days.

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!

CARROT-CAULIFLOWER SALAD

Steps:

• Place the cauliflower in a steamer basket set in a saucepan over 1 inch of boiling water. Steam 5 minutes, until tender but still firm. Drain, cool slightly, and place into a large bowl.
• Mix the mayonnaise with the Italian salad dressing and Parmesan cheese in a bowl. Add the carrots to the bowl with the cauliflower, and toss with the mayonnaise mixture until evenly coated. Cover, and refrigerate at least 2 hours or overnight to allow flavors to blend.

MARINATED CAULIFLOWER AND CARROT SALAD

Steps:

• In small saucepan, bring vinegar, oil & water just to a boil.
• Meanwhile, place cauliflower, bay leaf, garlic & lemon pepper in large heat-proof bowl.
• Add hot oil mixture to cauliflower mixture, then toss to combine.
• Cover & refrigerate at least 6 hours or overnight, stirring occasionally.
• Add carrot, onion, parsley & basil, then toss to coat.
• Cover & refrigerate another 2 hours.
• Before serving, discard bay leaf.

BROCCOLI, CAULIFLOWER, AND CARROT SALAD

Steps:

• In a large bowl, whisk together the mayonnaise, sugar, rice wine vinegar, salt, and ginger.
• Add the broccoli, cauliflower and carrots.
• Toss to coat with dressing.
• Sprinkle evenly with nuts.
• Enjoy!

CAULIFLOWER & CARROT SALAD

Steps:

• Break the cauliflower into florets, cutting any larger ones into thin slices.
• Grate the carrots and finely chop the onion.
• Mix the cauliflower, carrots, onion, capers and parsley.
• In a small bowl, whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
• Pour over the salad and mix well.

AFRICAN-SPICED CAULIFLOWER AND CARROT SALAD

Steps:

• Steam first 2 ingredients, covered, 2 minutes. Rinse mixture under cold water; drain well.
• Combine salt and next 5 ingredients (salt through crushed red pepper) in a small skillet; cook over medium heat 2 minutes or until lightly aromatic, stirring constantly.
• Add vinegar while of the heat.
• Combine spice mixture, sour cream, and honey in a bowl; stir well.
• Add cauliflower mixture; toss well to coat.
• Chill for 1 hour.
• Top with green onions just before serving.

CAULIFLOWER SALAD

Steps:

• Preheat oven to 425 degrees F. Line a large baking sheet with foil and lightly spray with cooking spray.
• Add cauliflower florets and carrots. Drizzle with olive oil and sprinkle with curry powder, salt, pepper and garlic powder. Spread veggies out in an even layer so the florets aren't touching.
• Bake at 425 degrees F for 20-25 minutes OR until cauliflower and carrots are tender-crisp. Meanwhile, make Chermoula.
• Add all Chermoula ingredients to your food processor and process until smoothing, scraping down the sides of the bowl a few times.
• Remove roasted cauliflower and carrots to a serving bowl. Add pepitas to the same baking sheet and toss in the leftover oil/spices from the veggies. Spread in an even layer and toast at 425 for 5 minutes.
• Add pepitas to veggies along with craisins and red onions. Add desired amount of Chermoula (you may not use all of it) and gently toss. Serve warm or at room temperature.

CUMIN-MARINATED CAULIFLOWER AND CARROT SALAD

Steps:

• Fill large saucepan with water & bring to boil, then add cauliflower & carrots.
• Bring back to a boil & cook 2 minutes to blanch, then drain & rinse with cold water to stop cooking.
• Meanwhile, in medium nonmetal bowl, combine all remaining ingredients, mixing well.
• Add cauliflower & carrots, tossing to coat.
• Refrigerate at least 3 hours before serving, stirring occasionally & letting veggies marinate.

HARISSA CARROTS AND CAULIFLOWER

Steps:

• Preheat the broiler. Toss the carrots and cauliflower with 3 tablespoons olive oil on a baking sheet; season with salt and pepper. Broil until tender and charred, 13 to 15 minutes.
• Sauté the garlic in the remaining 2 tablespoons olive oil in a skillet over medium heat, 1 minute. Stir in the coriander and cumin.
• Remove from the heat and stir in the lemon juice and harissa; toss with the vegetables. Season with salt.

CARROT CAULIFLOWER PASTA SALAD RECIPE

Steps:

• Add the cauliflower, pasta, carrot, and onion to a medium bowl. Stir to combine the ingredients. In a small dish, whisk together the mayonnaise, water, chives, honey, and smoked paprika until smooth. Just before serving, pour the dressing over the salad and stir to coat all the vegetables and pasta. Serve immediately or refrigerate up to 30 minutes.

CAULIFLOWER AND CARROT SALAD

Steps:

• Place the cauliflower in a skillet with a small amount of water. Cover and steam for 2 minutes, then add the carrots. Continue to steam, covered, until both are tender-crisp, 2 to 3 minutes longer.
• Transfer the vegetables to a colander and refresh under cool water.
• Combine the cauliflower and carrots in a serving bowl with the remaining ingredients. Toss well. Serve at once.
• nutrition information
• Calories: 217
• Total Fat: 16g
• Protein: 3g
• Carbohydrates: 13g
• Fiber: 4g
• Sodium: 425mg

ROASTED CARROT AND CAULIFLOWER SALAD

Steps:

• Preheat oven to 425° F. Cut cauliflower into florets. Peel carrots, cut in half vertically, then cut into 2-inch pieces. Peel turnip and dice into bite-size pieces. Dice onion into bite-size pieces.
• In a large bowl toss cauliflower, carrots, turnips and onions with 3 tablespoons of the olive oil and Italian seasoning blend. Place onto a baking sheet and roast for 20 minutes. Remove baking sheet from oven and stir vegetables. Continue baking for 15 minutes or until vegetables are tender.
• While vegetables are roasting, make the salad dressing. In a small bowl combine remaining 3 tablespoons of olive oil, rice vinegar, maple syrup, mustard, salt and black pepper.
• To assemble the salad combine the lettuce and roasted vegetables, then toss with the dressing. Top with pomegranate seeds and serve immediately.