Make Ahead Cauliflower Salad Food
MAKE AHEAD CAULIFLOWER SALAD
My mom's famous make-ahead cauliflower salad for picnics and barbeques.
Provided by Iwnbb
Categories Salad Vegetable Salad Recipes Cauliflower
Time P1DT35m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces.
- Layer iceberg lettuce, cauliflower, red onion, bacon, mayonnaise, sugar, and Parmesan cheese in a large bowl, in that order. Cover tightly with plastic wrap. Place a heavy pan on top of the salad to press it down.
- Refrigerate for 24 to 36 hours, checking occasionally that salad is still pressed down.
- Toss salad; season with black pepper.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 13.6 g, Cholesterol 33.9 mg, Fat 30.8 g, Fiber 2.9 g, Protein 10.7 g, SaturatedFat 6.4 g, Sodium 666.5 mg, Sugar 8.8 g
CAULIFLOWER SALAD
This Cauliflower Salad recipe is not your average mayo salad! Instead, it's a restaurant worthy, Thanksgiving worthy salad boasting plentiful, caramelized roasted veggies, juicy, sweet craisins, popping red onions and roasted, salted, crunchy pepitas all bathed in an exotic vibrant, garlicky, herb chermoula dressing. The end result is hypnotic, satisfying and will keep everyone coming back for more! Best of all, this Cauliflower Salad is make ahead friendly to eliminate all that last-minute stress and can last days in the refrigerator. I've included everything you need to know about how to make Cauliflower Salad, tips and tricks and ways to customize this Cauliflower Salad recipe with veggie swaps and add-ins to make YOUR favorite Cauliflower Salad!
Provided by Jen
Categories Side Dish
Time 50m
Number Of Ingredients 17
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.
BROCCOLI CAULIFLOWER SALAD RECIPE
Broccoli and Cauliflower Salad recipe flavored with a lighter yogurt-based dressing, cheese and sunflower seeds, and bacon. Perfect as a side dish or a healthy lunch. Take it with you to any potlucks, BBQ parties or picnic and accept the compliments.
Provided by Aysegul Sanford
Categories Salad
Time 32m
Number Of Ingredients 14
Steps:
- To make the dressing, place all ingredients in a bowl and whisk together until fully combined.
- Preheat the oven to 400 F degrees. To cook the bacon, place each slice on a sheet pan. Bake for 12 minutes. Flip the bacon and cook for another 5 minutes or until it is crispy. Allow them to cool and cut into small pieces.
- To assemble the salad, place broccoli, cauliflower, red onion, sunflower seeds, raisins, and bacon in a large bowl. Drizzle with the dressing, cover it with plastic wrap, and let it rest in the fridge for 30 minutes or upto 4 hours.
- Sprinkle with the cheese and serve.
Nutrition Facts : Calories 305 kcal, Carbohydrate 29 g, Protein 7 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 360 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
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
MAKE-AHEAD SALAD
This salad looks odd but what good flavor it has. Real easy too! I had it for the first time last summer at a picnic and had to ask for the recipe. I am not sure of the serving amounts. (Prep time includes fridge time.)
Provided by Anissa
Categories Cauliflower
Time 9h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Layer the first six ingredients in a large bowl in the order listed above.
- Seal and refrigerate overnight.
- Add bacon immediately before serving and toss.
Nutrition Facts : Calories 836.1, Fat 65.2, SaturatedFat 18.1, Cholesterol 86.5, Sodium 1480.6, Carbohydrate 47, Fiber 3.9, Sugar 26.8, Protein 18.8
CAULIFLOWER SALAD MADE LIKE POTATO SALAD (LOW CARB)
Cauliflower makes a great substitute for potato for low carb. This recipe is adapted from Paula Deen's potato salad recipe, and tastes best after being chilled for a few hours.
Provided by PalatablePastime
Categories Pork
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine ingredients and chill before serving.
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