No Fuss Cauliflower Salad Food

MEDITERRANEAN CAULIFLOWER SALAD

Mediterranean Cauliflower Salad image

Simple and bright cauliflower salad, prepared Mediterranean-style with chopped veggies, garlic, and a zippy dressing of fresh lemon juice and extra virgin olive oil. This is a great way to gluten free tabouli!

Provided by Suzy Karadsheh

Categories Salad

Time 20m

Number Of Ingredients 9

Ingredients

1 head raw cauliflower (cut into florets)
1 whole bunch parsley (stems partially removed)
3 to 4 Roma tomatoes (very small diced or chopped)
1 English cucumber (hot house cucumber, chopped)
1/2 red onion (finely chopped)
1 to 2 garlic cloves (minced)
Kosher salt and pepper
Juice of 2 lemons
Extra virgin olive oil

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!

Nutrition Facts : Calories 31.1 kcal, Sugar 2.9 g, Sodium 23.9 mg, Fat 0.3 g, SaturatedFat 0.1 g, Carbohydrate 6.6 g, Fiber 2 g, Protein 1.9 g, ServingSize 1 serving

ROASTED CAULIFLOWER SALAD

Roasted Cauliflower Salad image

Provided by Ree Drummond Bio & Top Recipes

Categories side-dish

Time 35m

Yield 12 servings

Number Of Ingredients 11

Ingredients

2 heads cauliflower, cut into medium florets
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup pine nuts
1/4 cup pesto
3 tablespoons champagne vinegar
6 cups mixed baby arugula, spinach and kale
1/2 cup pitted Castelvetrano olives, halved
1/2 cup pitted kalamata olives, halved
1/2 cup fresh Italian parsley leaves

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

Cauliflower Salad image

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

Ingredients

1 medium head cauliflower, cut into florets
1-1/2 cups diced carrots
1 cup sliced celery
3/4 cup sliced green onions
1/2 cup sliced radishes
1 cup plain yogurt
2 tablespoons white vinegar
1 tablespoon sugar
1 teaspoon caraway seeds
1 teaspoon celery seed
1/2 teaspoon salt, optional
1/4 teaspoon pepper

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

ROASTED CAULIFLOWER SALAD RECIPE BY TASTY

Roasted Cauliflower Salad Recipe by Tasty image

Here's what you need: cauliflower, large carrots, ground cumin, paprika, kosher salt, black pepper, olive oil, medium red onion, fresh italian parsley, tahini, garlic, lemon juice, water, olive oil, kosher salt, pepper

Provided by Kiano Moju

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 medium head cauliflower, cut into florets
3 large carrots, cut into 1 inch (2.5 cm) pieces
1 tablespoon ground cumin
2 teaspoons paprika
kosher salt, to taste
black pepper, to taste
2 tablespoons olive oil
¼ medium red onion, thinly sliced
1 cup fresh italian parsley, roughly chopped
¼ cup tahini
1 clove garlic, grated
2 tablespoons lemon juice
¼ cup water
¼ cup olive oil
kosher salt, to taste
pepper, to taste

Steps:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
Drizzle the salad with the dressing, then serve.
Enjoy!

Nutrition Facts : Calories 305 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 6 grams, Protein 6 grams, Sugar 5 grams