Cauliflower Marinated With Garlic Etc Food

MARINATED CAULIFLOWER SALAD

Steps:

• In a small saucepan, bring vinegar, oil and water just to a boil., Meanwhile, place next 5 ingredients in a large heatproof bowl. Add hot oil mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally. , Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.

MARINATED CAULIFLOWER

Steps:

• Place cauliflower in a large bowl and cover with Italian dressing. Cover and refrigerate overnight.
• Drain cauliflower and stir in mayonnaise, bacon bits and cheese.

ROASTED BALSAMIC CAULIFLOWER

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil
• Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl. Add the cauliflower and toss to coat; spread the mixture onto the lined baking sheet.
• Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.

ROASTED GARLIC CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
• Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
• Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

SPICY MARINATED CAULIFLOWER SALAD

Steps:

• Combine cauliflower, bell pepper, carrot, onion, celery, olives, parsley, salt, and pepper in a large bowl.
• Whisk vinegar, olive oil, garlic, dill, and crushed pepper flakes together in a small bowl until smooth. Pour dressing over the cauliflower mixture. Stir until evenly combined.
• Cover and refrigerate for at least 1 hour before serving.

CAULIFLOWER MARINATED WITH GARLIC ETC.

Steps:

• Mix all the ingredients for the marinade.
• Pour over the lightly steamed cauliflower Refrigerate until cold or keep in fridge for 2-3 days.

MARINATED CAULIFLOWER SALAD

Steps:

• Make the dressing first, so the flavors have time to blend. In a jar or bowl, combine the olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, pepper, and Parmesan. Whisk the ingredients together or close the jar and shake until combined. Set the dressing aside.
• Remove the leaves and stem from the cauliflower, then chop it into very small florets (about the size of a grape). Place the chopped cauliflower in a large bowl.
• Drain the black olives and remove the banana peppers from the jar. Add both to the bowl with the cauliflower.
• Dice the red bell pepper and finely dice the red onion and parsley. Add them to the bowl.
• Pour the prepared dressing over the salad, then toss to combine. Refrigerate the salad for at least 30 minutes to allow the flavors to absorb. Stir again just before serving. This salad gets better as it refrigerates and the cauliflower has more time to marinate. Always stir just before serving to redistribute the flavors.

MARINATED GARLIC

Steps:

• Blanch the whole cloves of garlic in boiling water for 5 minutes; remove, and plunge into cold water. Drain and dry off the garlic.
• Mix the remaining ingredients (except the fresh oregano sprigs) in a blender until emulsified. If using dried oregano toss it in with the oil and vinegar.
• Put the cloves in a jar and cover with the marinade, tuck the sprigs of oregano into the jar. Cover and allow it to marinate for at least 5 days in the refrigerator. Serve as is for a snack or side dish or add to a green salad.
• Don't be surprised if a couple of people polish off the whole batch in one sitting! I had tried several other marinated garlic recipes before this one and was not happy with the results. This one is perfect!
• *NOTE: You can double the garlic cloves and will still have enough dressing to cover. The marinade makes a fantastic salad dressing after you use up the garlic.

EASY ROASTED CAULIFLOWER

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the cauliflower, garlic and bay leaves in a large bowl, toss with the oil, zest and juice and season generously. Spread evenly onto a baking sheet (use 2 if you need to). Roast for 20 mins, turning halfway, until al dente and caramelised.

MARINATED CAULIFLOWER

Steps:

• Break cauliflower into pieces then steam until just tender.
• Combine the remaining ingredients and toss with the warm cauliflower.
• Let stand for 24 hours.