Cauliflower Artichoke Salad Food

MARINATED VEGETABLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Have a large ice bath ready.
• Add the broccoli, cauliflower and artichokes to the boiling water and cook until crisp tender, 2 to 3 minutes. Drain and transfer to the ice bath to stop the cooking. Drain the vegetables and pat dry with paper towels.
• Whisk together the olive oil, vinegar, garlic and 3/4 teaspoon salt in a large bowl. Add the broccoli, cauliflower, artichokes, olives, capers, oregano and cherry peppers and toss to coat. Cover and refrigerate at least 2 hours and up to overnight. Serve cold or at room temperature.

SPICE-ROASTED CAULIFLOWER AND JERUSALEM ARTICHOKES

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.
• In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.
• Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. Roast another 20 minutes, then stir and rotate again.
• Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn! If they aren't lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.
• Remove the veggies from the oven, sprinkle with chives and transfer to a serving dish. Serve immediately.

CAULIFLOWER & ARTICHOKE SALAD

Steps:

• Put the cauliflower and artichoke hearts in a bowl.
• Sprinkle the packet of Splenda over the vegies, turning with a spoon while sprinkling. Add the lemon juice the same way. Orrr --
• You can place the vegies in a gallon plastic bag and sprinkle and shake shake shake.
• Add the shredded carrot and onion if you wish. Stir or shake.
• Add the dressing and spinach dip and stir or shake.
• Cool until serving.

CREAMY CAULIFLOWER AND ARTICHOKE SALAD WITH PARMESAN CHEESE

Steps:

• Cook cauliflower in boiling water until crisp tender, about 4-5 minutes.
• Cool.
• Drain artichokes, reserving 2 tablespoons of the marinade.
• Cut artichokes into bite size pieces.
• In a large bowl, combine reserved artichoke marinade, mayonnaise and sour cream.
• Mix well.
• Blend in parmesan cheese.
• Add cauliflower, artichokes and cherry tomato halves.
• Toss lightly.
• Chill several hours.

FIG AND ARTICHOKE SALAD

Steps:

• Heat 1 tsp oil in skillet over medium heat.
• Add onion and garlic, and saute for 2 minutes.
• Add pinch of salt and saute another minute.
• Stir in artichoke hearts and red pepper, and saute another 2 minutes or until heated through.
• Transfer to bowl.
• Heat remaining 1 Tbs. oil and chili powder in same skillet over medium heat, stirring to combine.
• Lay figs cut side down in oil, and cook 2 minutes. Transfer to plate.
• To make Dressing:.
• Whisk together oil, lime juice, and vinegars.
• Place watercress on salad plates. Top with artichoke mixture and drizzle with 2 Tbs. dressing.
• Add figs, sprinkle with pecans and green onions.

ARTICHOKE, CAULIFLOWER & SHRIMP ENSALATA

Steps:

• Steam the cauliflower for 5 minutes so they are still crisp, cool.
• Mix all the vinaigrette ingredients except oil.
• In a blender slowly add the oil in a steady stream while the blender is on.
• Gently toss the cailiflower, artichokes, olives and shrimp, season.
• Arrange cauliflower etc.
• on individual plates on a lettuce leaf, chill.
• To Serve pour dressing over, or serve on the side, garnish each plate with a piece of lemon peel.

MARINATED ARTICHOKE SALAD

Steps:

• IN a large mixing bowl, combine artichoke hearts, Kalamata olives, red peppers, feta cheese, onion, olive oil, vinegar, garlic, salt, and pepper. Mix well.
• Cover and refrigerate for at least 30 minutes to allow flavors to meld.
• Serve as a small salad or a side to go along with a variety of appetizers. Or spread on bread.

MARINATED MUSHROOMS, ARTICHOKE HEARTS, AND CAULIFLOWER SALAD

Steps:

• Saute mushrooms in a little butter about 5 minutes.
• Break cauliflower into small flowerettes and steam for about 5 minutes.
• Cut artichoke hearts into quarters.
• Combine all ingredients in big bowl, including liquid from artichoke hearts.
• Marinate at least overnight.
• Keeps indefinitely in refrigerator.
• Slightly cooked pieces of carrots can be added for more color.
• If the liquid doesn't cover the veges, I add water, oil and vinegar in proportionate amts until vegs are covered.