PARMESAN CAULIFLOWER BITES - JUST 5 INGREDIENTS
Crispy Parmesan Cauliflower Bites will be the hit of your party or dinner table! They're low-carb, keto-friendly, gluten-free and melt in your mouth delicious!
Provided by Marjory Pilley
Categories Snack
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees °F.
- Toss cauliflower florets with melted butter in a large bowl. Check for pieces that are not coated with butter and toss again or use a silicone pastry brush to fill in those spots.
- Combine Parmesan cheese, paprika and pepper and sprinkle over the butter-coated cauliflower florets that are still in the large bowl.
- Cover with a tight-fitting lid. Gently toss to coat.
- Arrange cauliflower in a single layer on baking sheet sprayed to prevent sticking.
- Bake for 20 minutes or until edges begin to crisp.
- Enjoy hot from the oven!
Nutrition Facts : Calories 119 kcal, Carbohydrate 4 g, Protein 6 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 273 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MOM'S WALDORF SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Whisk together the buttermilk, mayonnaise, chives, vinegar, sugar, lemon juice and 1/2 teaspoon each salt and pepper in a small bowl. Combine the walnuts, celery and apples in a separate large bowl. Pour three-quarters of the dressing over the celery-apple mixture and toss to coat. Let stand for 5 minutes at room temperature, then toss again. Adjust the seasoning as desired. Add the remaining dressing and toss again. Serve at room temperature.
MOM'S SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the romaine, tomatoes, cucumber and onions in a large bowl.
- Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
- Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.
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
CREAMY CAULIFLOWER SALAD
This recipe is based on my mom's wonderful potato salad. I made it because I was missing potato salad and I figured that substituting cauliflower would work pretty well... and it does! Without the potato it's perfect for folks who are diabetic or working on lower carb menus, but even those who aren't watching carbs enjoy it. Very tasty! Go to www followyourheart com for more information on Vegenaise.
Provided by Julesong
Categories Cauliflower
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Break the cauliflower up into florets, then steam it for 10-20 minutes- how firm you prefer the cauliflower is up to you (after having made this the first time, I've decided to leave it firmer for next time; the taste of very soft cauliflower in the salad is wonderful, but the texture was a little mushy).
- Mix together all ingredients except the cauliflower.
- When cauliflower is done, while still warm fold it into the mayo mixture- it makes it taste better to combine while warm.
- Put into serving container and garnish.
- Refrigerate for at least three hours before serving- the longer the better- the flavor is even better then next day!
- Notes from Julie: I use the dried minced onion because I like the texture, and omit the celery; some people might prefer sweet pickles and/or Miracle Whip, but eew, not me.
- Also, if you haven't had the chance to try Vegenaise, do so (even if you're not vegetarian); it tastes just like Best Foods and at a fraction of the calories and fat (20% lower in fat), and because it contains no dairy or egg product you don't have to worry about it going bad while sitting out at a picnic or potluck.
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
MOM'S BROCCOLI CAULIFLOWER SALAD
My mom's version of the classic recipe. This is always the first to disappear at our picnics and potlucks.
Provided by chicagorob
Categories Pork
Time 20m
Yield 1/2 cup, 12 serving(s)
Number Of Ingredients 9
Steps:
- Chop cauliflower, broccoli and red onion. Toss them together in a large bowl.
- In another bowl whisk the Miracle Whip, sugar and red wine vinegar until smooth.
- Toss dressing with the cauliflower, broccoli and red onion. Fold the rest of ingredients in and stir together.
- For best results refrigerate overnight.
ROASTED CAULIFLOWER SALAD
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
- Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
- Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
- Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.
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.
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.
MOM'S PURPLE CABBAGE SALAD
Got this from my Mom in 1989. I suspect she got it out of a magazine (BHG?) or the newspaper.... We've been eating it regularly since. Be sure to make it up a day ahead so the flavors mix well. This recipe makes enough for a small army so this is a good one to take to a pot luck or (large) family picnic etc. If the salad is kept in the fridge it lasts 4 - 5 days if tightly covered. (BTW - we've used Hellmans, Hellman's light, Miracle Whip and MW light for the salad dressing. It is truly best with the full fat Hellman's...)
Provided by Gidget265
Categories Cauliflower
Time 45m
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Fry, drain and crumble the bacon.
- Get out the biggest bowl you have in the house.
- Chop or shred the cabbage, cauliflower, broccoli and onion. Mix in the veggies (incl peas) and the bacon. Set salad aside.
- Mix the dressing by combining the mayo, cheese, sugar, S&P.
- Toss the salad with the dressing the night before your event. Shake up the salad once or twice to make sure the dressing mixes.
Nutrition Facts : Calories 364.6, Fat 25.1, SaturatedFat 6.5, Cholesterol 30.7, Sodium 660.5, Carbohydrate 28.5, Fiber 4.6, Sugar 14.5, Protein 9
MOM'S CAULIFLOWER SALAD
A great salad that uses uncooked vegetables. It is crisp and tasty. The green olives and bacon give it a great taste.
Provided by Miss Annie
Categories Cauliflower
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Break cauliflower into bite-size flowerettes.
- Wash and drain thoroughly.
- Toss with remaining ingredients.
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