Chilled Cauliflower Salad Food

COLD CAULIFLOWER SALAD WITH GREEN OLIVES AND CAPERS

Steps:

• Set out a bowl of ice water. Cook the cauliflower in a large pot of well salted water until tender, about 4-5 minutes, then plunge into the ice water to stop the cooking. Drain and blot the cauliflower well with a cloth until dry.
• In a large serving bowl, mix together the cauliflower, scallions, celery, olives, capers, and parsley.
• Whisk together all the dressing ingredients in a small bowl. Pour the dressing over the cauliflower and toss to combine. Serve cold or at room temperature.

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.

LOADED CAULIFLOWER SALAD RECIPE

Steps:

• Preheat oven to 425°F.
• Toss cauliflower pieces with olive oil, salt, & pepper. Roast on a sheet pan for 15-20 minutes or until tender-crisp. Set aside to cool completely.
• Whisk all dressing ingredients in a small bowl.
• Place cooled cauliflower in a large bowl along with the remaining ingredients. Toss with dressing.
• Chill at least 2 hours before serving.

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.

MARINATED CAULIFLOWER SALAD

Steps:

• Bring a medium pot of salted water to a boil. Working in batches, blanch cauliflower until just tender, about 2 minutes. Drain; transfer to a bowl.
• Whisk together vinegar, onion, and mustard in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper. Drizzle vinaigrette over warm cauliflower, and add capers and parsley. Stir to combine.
• Cover, and refrigerate overnight or up to 1 day. Serve chilled or at room temperature.

RAW CAULIFLOWER SALAD

Steps:

• Whisk all marinade ingredients together until smooth.
• Pour over salad ingredients in medium-size bowl.
• Allow to sit in refrigerator overnight or at least for a few hours.

BACON CAULIFLOWER SALAD

Steps:

• In a large bowl, combine cauliflower, bacon, cheese, green pepper and onion. In another bowl, combine mayonnaise and sugar; spoon over cauliflower mixture and toss to coat. Cover and refrigerate at least 4 hours before serving.

CHILLED CAULIFLOWER SALAD

Steps:

• In a large bowl, combine the first six ingredients. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving.

BROCCOLI CAULIFLOWER SALAD

Steps:

• Combine the mayonnaise, vinegar, and sugar in a bowl and whisk until smooth.
• In a large bowl, add the broccoli, cauliflower, onion, craisins and dressing and toss to coat.
• Add the sunflower seeds and bacon and toss again gently to distribute.
• Serve chilled. Enjoy!

CHILLED CAULIFLOWER A LA GRECQUE

Steps:

• In a large saucepan, whisk together the olive oil, lemon juice, oregano, basil, and garlic. Simmer while you prepare the cauliflower.
• In a large saucepan, parboil the cauliflower in boiling water for 5 minutes. Drain.
• Add cauliflower to dressing in saucepan. Toss to coat. Take off the heat and place in a bowl.
• Set aside to marinate for 1 hour at room temperature, then chill for 2 hours.
• Before serving, add parsley, onion, radishes, feta, and olive. Toss well.
• To serve, cover a large platter with spinach and with a slotted spoon, put the salad on top of the greens in the center of the platter. Pour remaining dressing over spinach and serve immediately.

YOTAM OTTOLENGHI'S CAULIFLOWER SALAD

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.

ITALIAN CAULIFLOWER SALAD

Steps:

• Chop the cauliflower into bite-sized pieces and place in a large microwave-safe bowl. Add 2 tablespoons of water, cover with plastic wrap, and microwave for 3 minutes or until as tender as you'd like. Drain the liquid from the bowl.
• Slice the grape tomatoes in half. Chop the spinach into small pieces. Cut the pepperoni and salami slices in half.
• Add the tomatoes, spinach, pepperoni, salami, mozzarella, onion, and pepperoncini to the bowl with the cauliflower.
• In a small bowl, whisk together the olive oil, lemon juice, salt, oregano, basil, rosemary, and garlic until well combined. Taste and add additional lemon, herbs, or salt as desired.
• Pour the dressing over the cauliflower salad and toss to coat.
• Cover the bowl and refrigerate for 2 hours to allow the flavors to meld before serving.

CAULIFLOWER SALAD

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.

CHILLED CAULIFLOWER SALAD

Steps:

• Soak frozen peas in a pot of hot water until heated through.
• Combine cauliflower, mayonnaise, vinegar, relish, banana pepper juice, sweet peppers, olives, banana peppers, black pepper, dill, and peas in a bowl. Refrigerate to meld flavors, at least 1 hour.

MEDITERRANEAN CAULIFLOWER SALAD

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!

THE BEST CREAMY BROCCOLI CAULIFLOWER SALAD RECIPE

Steps:

• Place the cooked and crumbled bacon, broccoli, cauliflower, peas, and red onion in a bowl, set aside.
• In a small bowl, whisk together the dressing ingredients.
• Pour the dressing over the other ingredients and mix to combine.
• Serve immediately with the garnish of scallions.

HERBY CAULIFLOWER SALAD WITH CHICKPEAS

Steps:

• Cut away leaves and the core from the cauliflower. Then cut or pull the cauliflower apart into little florets and add to a large bowl. Chop longer stems into small pieces, and then add to the bowl with florets.
• Season with 1/2 teaspoon of fine sea salt and 1/2 teaspoon ground black pepper, and then toss the cauliflower around the bowl until all the florets have had a chance to be seasoned.
• To make the dressing, whisk the lemon zest, lemon juice, olive oil, red pepper flakes, and a pinch of salt together until creamy and emulsified.
• Add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated. Taste, and then season with additional salt, pepper or lemon juice.
• The cauliflower salad does taste best when given some time to marinate. When possible, let the salad marinate, stirring from time to time, for at least 30 minutes before serving. The salad will keep, covered in the refrigerator, up to one week.