Marinated Cauliflower And Lemon Salad Food

MARINATED LEMON-TARRAGON CAULIFLOWER SALAD

Steps:

• Whisk lemon zest and juice, Dijon mustard, chopped tarragon, honey, salt, and pepper together in a small bowl. Pour in olive oil slowly, whisking until marinade emulsified; set aside.
• Bring a medium pot of water to a boil, and working in batches, blanch the cauliflower until just tender, about 2 minutes. Drain and transfer to a large resealable plastic bag. Add marinade to the bag, seal tightly, and massage the florets until all are covered with the marinade. Chill in the fridge for 4 hours. Overnight is even better.
• Remove cauliflower from the bag, place in a large bowl, and add apple, Cheddar cheese, cucumber, celery, and red onion, tossing gently to combine. Garnish with tarragon leaves and serve.

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.

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.

MARINATED CAULIFLOWER AND CARROTS WITH MINT

Steps:

• Place carrots and cauliflower in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until both vegetables are tender but not too soft. Drain and transfer to a bowl. Add salt and pepper, and toss with vinegar and olive oil. Allow to cool slightly, then toss with mint. Serve warm or at room temperature. If serving warm, just before serving heat in a pan over medium heat, preferably before adding mint.

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.

MARINATED VEGETABLE SALAD

Steps:

• To prepare dressing, whisk together oil, white wine vinegar, pure white vinegar, lemon juice, salt, dry mustard, oregano, sugar, celery seed and garlic powder until blended.
• Combine broccoli, cauliflower, zucchini, corn, tomatoes, carrots, celery and onion in a large bowl. Add dressing and toss to combine. Cover and refrigerate, stirring occasionally, for at least 6 hours or up to 24 hours.
• Drain vegetable mixture and transfer to a serving dish; discard dressing.

MARINATED ROMANESCO AND CAULIFLOWER SALAD

Steps:

• Prepare the dressing in a non-reactive bowl by whisking the ingredients together. Taste and adjust seasoning if necessary. Set aside.
• Lightly blanch the romanesco and cauliflower in a large pot of boiling water, only until the romanesco is brightly colored. Immediately plunge into cold water to stop the cooking process. Drain well.
• Transfer the blanched vegetables, carrots (and chilies if using) to a salad bowl and pour the salad dressing over them. Cover.
• Best if salad is prepared several hours in advance to allow the vegetables to marinate.
• *Important*: stir in the cilantro leaves just before serving.

MARINATED VEGETABLE SALAD

Steps:

• Scrape the carrots and cut into large matchsticks. Top and tail the green beans, and cut in half lengthwise if fat. Shred the cabbage with a knife. Trim the cauliflower and cut into bite-size bouquets.
• Stir together the mustard seeds, garlic, ginger and turmeric. Heat the oil in a saute pan and gently fry the shallots for 2 minutes to soften slightly. Add the spice mixture and cook for 1 minute. Toss in the remaining vegetables for just 1 minute. Remove from the heat, toss in the vinegar and let sit for 15 minutes, or, even better, several hours. (It keeps in the refrigerator for several days.) Taste and correct the seasonings. Serve at room temperature with crusty bread.

MARINATED BROCCOLI-CAULIFLOWER SALAD

Steps:

• In a large bowl, combine the broccoli, cauliflower, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Pour over vegetables and toss gently to coat. Cover and refrigerate overnight, stirring occasionally.

MARINATED CAULIFLOWER AND CARROT SALAD

Steps:

• In small saucepan, bring vinegar, oil & water just to a boil.
• Meanwhile, place cauliflower, bay leaf, garlic & lemon pepper in large heat-proof bowl.
• Add hot oil mixture to cauliflower mixture, then toss to combine.
• Cover & refrigerate at least 6 hours or overnight, stirring occasionally.
• Add carrot, onion, parsley & basil, then toss to coat.
• Cover & refrigerate another 2 hours.
• Before serving, discard bay leaf.

MARINATED CAULIFLOWER AND LEMON SALAD

Steps:

• Bring a kettle of water to a full, rolling boil. Place cauliflower and lemon slices in a medium-large, heat-proof, non-metallic bowl. Place bowl in sink and pour enough boiling water over to completely cover. Cover bowl tightly with a double layer of foil and let stand 10-12 minutes. Empty into a colander, drain well and transfer to a tupperware-type bowl (one that has a tight-fitting lid). Add tomatoes and olives. In a small bowl, whisk oil, vinegar, lemon juice, mustard, garlic, salt and pepper until well blended. Stir in parsley and oregano. Pour dressing over vegetables and toss gently to combine. Cover and refrigerate 2 hours, gently shaking/inverting bowl occasionally. Partially drain accumulated juices/dressing and transfer to serving bowl. Garnish with chives and oregano leaves.