CAULIFLOWER SALAD
Everyone who tries this salad loves it! I like to make it often when cauliflower is in season. People may be surprised, but there still are a lot of farms here on Long Island, and there's nothing quite like fresh Long Island produce. -Paula Pelis, Rocky Point, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss cauliflower, carrots, celery, green onions and radishes. Combine all of the remaining ingredients; pour over vegetables and stir to coat. Cover and chill for several hours.
Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CAULIFLOWER SALAD BOWL
This summer salad is high on taste but low on calories. It's refreshing with a steak or barbecue chicken.
Provided by Libby
Categories Salad Vegetable Salad Recipes Cauliflower
Time 4h15m
Yield 8
Number Of Ingredients 11
Steps:
- Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
- Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.
Nutrition Facts : Calories 168.3 calories, Carbohydrate 6.6 g, Fat 16 g, Fiber 2.3 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 753.2 mg, Sugar 2.4 g
GRILLED CAULIFLOWER SALAD
Steps:
- Preheat a grill to high.
- For the creamy goat cheese dressing: In a medium mixing bowl, combine the goat cheese, mayonnaise, sour cream, chives, lemon zest and juice, honey, vinegar, salt and pepper. Whisk together well to break up the goat cheese. Cover and refrigerate for 30 minutes prior to serving.
- For the salad: In a large mixing bowl, gently combine the cauliflower, carrots, bell peppers, onion, olive oil, red pepper flakes, salt and pepper. Char the vegetables on the grill on all sides, 6 to 8 minutes, removing the vegetables to a baking tray as done. Let cool. Cut the vegetables into a 1/2-inch dice.
- In a large mixing bowl, combined the charred vegetables and celery root. Pour the creamy goat cheese dressing over the top and mix together well. Put the arugula on a platter and top with the salad. Garnish with the crumbled goat cheese. Serve immediately.
YOTAM OTTOLENGHI'S CAULIFLOWER SALAD
From his famous cookbook "Jerusalem", this salad is classic Ottolenghi: simple but a unique combination, and 100% yum. If you only try one cauliflower salad in your life, make it this one!Handy related recipes: How to cut cauliflower florets quickly & neatly, and Roasted Cauliflower.
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 220°C/425°F (200°C fan).
- Toss cauliflower with oil, salt and pepper. Spread on tray, roast 20 minutes, turn, then roast for a further 5 to 10 minutes until the edges are golden brown and the cauliflower is cooked through. Don't let it get overcooked, sad and soggy!
- Transfer to bowl and let cool for 20 minutes.
- Turn oven down to 160°C/320°F (140°C fan). Spread hazelnuts on tray then roast for 5 minutes until they smell amazing.
- Cool slightly, then roughly chop (most skin will naturally fall off).
- Place hazelnuts, parsley and celery into the bowl. Sprinkle over cinnamon, allspice, salt and pepper. Drizzle with olive oil, maply syrup and vinegar. Toss gently with hands or rubber spatula.
- Plate up: Taste, add more salt or pepper if needed. Transfer to serving bowl. Scatter over pomegranates. Serve at room temperature.
Nutrition Facts : Calories 178 kcal, Carbohydrate 9 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Sodium 393 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
ROASTED CAULIFLOWER SALAD RECIPE BY TASTY
Here's what you need: cauliflower, large carrots, ground cumin, paprika, kosher salt, black pepper, olive oil, medium red onion, fresh italian parsley, tahini, garlic, lemon juice, water, olive oil, kosher salt, pepper
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 305 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 6 grams, Protein 6 grams, Sugar 5 grams
CAULIFLOWER SALAD
When I was pregnant with first DD,26 years ago, my favorite aunt made this salad almost every week for me because I craved it so much! I don't know where Aunt Grace got the recipe but it sure has been well used for many years! I still make it at least once a month! It will last for several days in the 'frig( if I don't totally devour it faster). The only hard part of the recipe is breaking the cauliflower into VERY small florets because the smaller you break them the better the salad turns out! Cook time is really time for salad to marinate.
Provided by mickie49
Categories Cauliflower
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix vegetables and olives, not celery leaves.
- In a covered blender, at high speed, blend celery leaves and remaining ingredients, until celery leaves are just tiny,little flecks.
- Pour over vegetables,toss to mix well.
- Cover and refrigerate.
- Do early in the day or the night before, to allow flavors to properly meld.
Nutrition Facts : Calories 75.6, Fat 6.8, SaturatedFat 0.9, Sodium 33.5, Carbohydrate 3.4, Fiber 1, Sugar 2, Protein 0.4
CREAMY CAULIFLOWER SALAD
"My husband enjoyed this salad at a restaurant, so I went home and duplicated it," recalls Joan Rockvam from Alexandria, Minnesota. "He tried it and said, 'It's better than theirs!' So it's been a keeper."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a serving bowl, combine the cauliflower, celery, cheese and bacon. In a small bowl, combine the remaining ingredients; pour over cauliflower mixture and stir until coated. Cover and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 173 calories, Fat 8g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 862mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
MEDITERRANEAN CAULIFLOWER SALAD
Simple and bright cauliflower salad, prepared Mediterranean-style with chopped veggies, garlic, and a zippy dressing of fresh lemon juice and extra virgin olive oil. This is a great way to gluten free tabouli!
Provided by Suzy Karadsheh
Categories Salad
Time 20m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 31.1 kcal, Sugar 2.9 g, Sodium 23.9 mg, Fat 0.3 g, SaturatedFat 0.1 g, Carbohydrate 6.6 g, Fiber 2 g, Protein 1.9 g, ServingSize 1 serving
CAULIFLOWER SALAD
This cauliflower salad is riced cauliflower florets combined with veggies and garbanzo beans and tossed with a light lemon vinaigrette. A low carb side dish that's packed full of fresh flavors!
Provided by Dani Spies
Categories dairy free gluten free low carb + keto LUNCH salad + dressing vegan vegetarian whole 30
Time 25m
Number Of Ingredients 13
Steps:
- Slice the cauliflower in half and use a knife to remove all the florets. Cut some of the larger florets into smaller pieces so they'll fit in your food processor.
- Place cauliflower florets in the food processor and pulse back and forth until you have a fine, gravel-like consisitency. You may have to work in batches.
- Transfer cauliflower to a large bowl and add in tomatoes, scallions, cucumber, parsely, mint, garbanzo beans and olives.
Nutrition Facts : ServingSize 1 cup, Calories 143 kcal, Carbohydrate 16 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Sodium 407 mg, Fiber 5 g, Sugar 4 g
CAULIFLOWER SALAD BOWL
This is a recipe my friend made and my husband fell in love with it and told me I needed to get the recipe. This is better the next day. This can easily be doubled.
Provided by Britt Os sweetie pie
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Sliced the cauliflower thin. Drain and dice the pimentos. Mix, mix, mix. Refrigerate.
- Better made the day before as the ingredients blend.
Nutrition Facts : Calories 338.6, Fat 30.8, SaturatedFat 4.3, Sodium 1728, Carbohydrate 16.4, Fiber 4.8, Sugar 7.1, Protein 3
CAULIFLOWER SALAD
Provided by Food Network
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Break the cauliflower into florets, discarding the central stem. Slice them thinly and put them in a bowl. Toss with the olives, sun-dried tomatoes, tarragon, garlic and lemon zest. Squeeze over lemon juice to taste. Drizzle in some olive oil and season with salt and pepper. Taste and adjust the quantities to suit your tastes.
More about "cauliflower salad bowl food"
SPICY BBQ CAULIFLOWER SALAD BOWL - VEGAN RICHA
CAULIFLOWER SALAD RECIPE | MYRECIPES
From myrecipes.com
- Set a steamer basket in a large saucepan; fill pan with water up to but not touching the bottom of basket. Bring water to a boil over high heat. Add the cauliflower florets; cover and steam 5 minutes or just until tender.
- Transfer cauliflower to a large bowl. Add bell peppers, red onion, parsley, chopped olives, crushed red pepper, and celery; toss gently to combine.
- Combine oil, juice, vinegar, black pepper, and salt, stirring with a whisk. Pour dressing over vegetables; toss gently. Sprinkle with cheese; toss gently to combine.
GREEK CAULIFLOWER RICE SALAD - BOWLS ARE THE NEW PLATES
BUFFALO CAULIFLOWER PASTA SALAD - FROM MY BOWL
From frommybowl.com
- Preheat the oven to 425F and line a baking tray with parchment paper or a silicone mat. Bring a large pot of salted water to a boil for the pasta.
- add the chopped cauliflower to a large bowl, then add in the buffalo sauce and garlic powder. Use a spatula to toss everything around until the cauliflower is evenly coated. Transfer to the lined baking tray and spread evenly across it. Bake in the top rack of the oven for 25-27 minutes, until some of the edges are golden brown.
- once the water comes to a boil, add the pasta and cook until al dente, according to the package instructions. Drain the pasta and carefully rinse with cold water, so it can come down to room temperature. Set aside.
CAULIFLOWER CASHEW LUNCH BOWLS - SWEET PEAS AND SAFFRON
EASY CAULIFLOWER SALAD - NAMELY MARLY - EASY VEGAN RECIPES
From namelymarly.com
- Prepare the cauliflower by pulling away any leaves and remove the core. Cut the cauliflower into small florets. Place these in a large microwave-safe bowl. To use most of the cauliflower, cut long stems into small pieces. Add these to the same microwave-safe bowl.
- Place the bowl in a microwave and cook for 3 to 4 minutes. This will soften the cauliflower but it will still have a crisp bite.
- Once cauliflower is cool enough to handle, transfer it to a salad bowl. Add tomatoes, black olives, chickpeas, and chopped onions.
CAULIFLOWER SHAWARMA GRAIN BOWL - OUR SALTY KITCHEN
From oursaltykitchen.com
- Rinse the quinoa, then place into a small pot. Cover with 2 cups water or broth and add ½ tsp salt. Bring the liquid to a boil, then reduce to a simmer, cover, and cook for 15 minutes, or until all the water is absorbed. Turn off the heat, and keep covered an additional 10 minutes.
GREEK CAULIFLOWER SALAD BOWLS (LOW CARB, VEGETARIAN ...
From cottercrunch.com
- Remove the stem from the cauliflower and cut the cauliflower head into four or five sections. Place one or two sections of the cauliflower, depending on size, into a food processor and pulse until cauliflower rice is formed, usually 3 or 4 pulses.
- Place the cauliflower rice in a large bowl. Add 1-2 tbsp olive oil, garlic, salt, pepper and pumpkin seeds, and toss to combine.
ANDALUCíAN CAULIFLOWER RICE SALAD BOWL - RECIPE RUNNER
From reciperunner.com
- Cut the cauliflower head into 3 to 4 parts. Working in batches, process in a blender or food processor until a riced texture is achieved. Place in a large bowl.
- Toss the rice with the pimentos, green olives, artichoke hearts, pepitas, cilantro, salt, pepper and garlic powder. Let the mixture sit in the fridge and marinate for about 10-20 minutes, to enhance the flavor, or serve immediately.
- Top with the cilantro, jalapeño and feta cheese. Drizzle with olive oil and red wine vinegar. Taste for seasoning and serve.
CAULIFLOWER TABBOULEH BOWLS - RECIPE GIRL® - RECIPES FOR ...
From recipegirl.com
- Place half of the cauliflower in a food processor and pulse until it has the texture of rice. Don't over-process or it will get mushy. Set aside and repeat with the remaining cauliflower (you should get 4 cups out of it).
- Divide the cauliflower tabblouleh, chickpeas and hummus among 4 bowls or airtight containers. You can assemble them separately and combine on the fly or use meal prep containers with 3 compartments.
LOADED CAULIFLOWER BOWLS RECIPE | EATINGWELL
From eatingwell.com
- Toss cauliflower and oil together in a large bowl. Transfer to a large rimmed baking sheet; roast until just tender, 12 to 15 minutes. Return to the bowl and stir in 1/2 cup Cheddar, 1/4 teaspoon pepper, salt and half the scallions. Divide the cauliflower mixture among 4 bowls, then top each with sour cream, bacon and the remaining cheese, scallions and 1/4 teaspoon pepper.
SUMMER TIME CAULIFLOWER SALAD - KETOCONNECT
From ketoconnect.net
- Add all the cauliflower to a microwave safe bowl and cover bowl with damp paper towels. Microwave on high for 3 minutes. Re-dampen the paper towels and microwave for another 3 minutes or until cauliflower is fork tender.
- Dice the bacon, hard boiled eggs, celery, red onion and chives and add it to the bowl of cauliflower.
CURRIED ROASTED CAULIFLOWER BOWL + TAHINI SAUCE - MY FOOD ...
From myfoodstory.com
- Toss the red bell peppers in 1/4 teaspoon salt, pepper and some olive oil and spread them out on half the baking sheet. Toss the cauliflower florets in curry powder, olive oil, salt, paprika, cumin powder, lemon juice and the lemon zest and spread them out on the other half of the baking sheet.
- Bake for 30-35 minutes in the preheated oven flipping the florets once in between. When ready, the cauliflower should be tender but with crisp and golden edges.
BLACK BEAN-CAULIFLOWER "RICE" BOWL RECIPE - EATINGWELL
From eatingwell.com
- Heat 1 Tbsp. oil in a medium skillet over medium heat. Add cauliflower rice and salt; cook, stirring often, until heated through, 3 to 5 minutes. Transfer to a small bowl and keep warm. Wipe out the pan.
- Heat the remaining 2 tsp. oil in the pan over medium heat. Add onion, green pepper, chili powder, cumin, and oregano; cook, stirring often, until the vegetables are softened, about 3 minutes. Add beans, roasted red pepper, and water; bring to a simmer. Cook, stirring occasionally, until heated through and thickened, 3 to 5 minutes. Remove from heat. Stir in lime juice.
- Arrange the bean mixture with the hot cauliflower rice in a dinner bowl. Top with cheese and tomato. Garnish with cilantro, if desired.
KETO CAULIFLOWER SALAD RECIPE BY ROSIE SIEFERT
CAULIFLOWER RECIPES - BBC GOOD FOOD
10 BEST RAW CAULIFLOWER SALAD RECIPES - YUMMLY
From yummly.com
HEALTHY AND CHEAP CAULIFLOWER RICE LUNCH BOWL RECIPE - KITCHN
From thekitchn.com
ROASTED CAULIFLOWER SALAD BOWL (VEGAN, GLUTEN FREE, LOW ...
From foodfuelness.com
CAULIFLOWER SALAD BOWL ALLRECIPES.COM RECIPE
From crecipe.com
CAULIFLOWER SALAD BOWL RECIPE BY WESTERN.CHEFS | IFOOD.TV
From ifood.tv
9 BEST CAULIFLOWER SALAD RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
16 EASY KETO BOWLS TO MEAL PREP - WHOLE LOTTA YUM
CAULIFLOWER SALAD — THE FRENCH WAY | FOOD GAL
From foodgal.com
CAULIFLOWER SALAD BOWL - RECIPE - COOKS.COM
From cooks.com
SALAD BOWLS — FINE FOOD
From finefoodwa.com
ROAST CAULIFLOWER & FALAFEL BOWL | DONAL SKEHAN | EAT LIVE GO
From donalskehan.com
WARM CAULIFLOWER SALAD | METRO
From metro.ca
RECIPE FOR ROASTED CAULIFLOWER SALAD - THERESCIPES.INFO
From therecipes.info
OVEN-BAKED CAULIFLOWER SALAD BOWL — STORY ABOUT FOOD
From storyaboutfood.com
10 BEST CAULIFLOWER RICE SALAD RECIPES - YUMMLY
From yummly.com
CAULIFLOWER SALAD BOWL - CAULIFLOWER
From worldrecipes.org
CAULIFLOWER SALAD RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CAULIFLOWER TACO BOWL RECIPE - THE SPACE BETWEEN
From spacebetweenblog.com
CAULIFLOWER IN SALAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROASTED CAULIFLOWER SALAD BOWL — CARROTS AND CAKE
From carrotsandcake.ca
MEDITERRANEAN CAULIFLOWER SALAD – HILARY'S
From hilaryseatwell.com
CAULIFLOWER SALAD BOWL RECIPE | CDKITCHEN.COM
From cdkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love