Marinated Cauliflower Salad Food

MARINATED VEGETABLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Have a large ice bath ready.
• Add the broccoli, cauliflower and artichokes to the boiling water and cook until crisp tender, 2 to 3 minutes. Drain and transfer to the ice bath to stop the cooking. Drain the vegetables and pat dry with paper towels.
• Whisk together the olive oil, vinegar, garlic and 3/4 teaspoon salt in a large bowl. Add the broccoli, cauliflower, artichokes, olives, capers, oregano and cherry peppers and toss to coat. Cover and refrigerate at least 2 hours and up to overnight. Serve cold or at room temperature.

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 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.

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.

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 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 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, OLIVE, AND ARUGULA SALAD

Steps:

• Whisk vinegar and mustard in small bowl; gradually whisk in oil. Season dressing generously with salt and pepper. Combine cauliflower, olives, and celery in large bowl. Add 3/4 cup dressing; toss to coat. Cover salad and remaining dressing separately; chill overnight.
• Mix green onions and parsley into salad. Arrange arugula on platter; drizzle with remaining dressing. Top arugula with cauliflower mixture. Sprinkle with pepper.

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 BROCCOLI SALAD

Steps:

• Blanch broccoli and cauliflower until just tender.
• Drain and rinse with cold water.
• In a large bowl combine cauliflower, broccoli, peppers, celery and onion.
• In a saucepan, place the vinegar, poppy seeds, sugar, mustard, salt and oil.
• Boil until the sugar has disslved.
• Pour the marinade over the vegetables and mix well.
• Chill overnight before serving.