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
PARMESAN-ROASTED CAULIFLOWER
Steps:
- Preheat the oven to 350 degrees.
- Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.
PARMESAN BROCCOLI AND CAULIFLOWER SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 21m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
- Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.
- Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.
PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY
Here's what you need: cauliflower florets, olive oil, italian breadcrumb, garlic powder, salt, grated parmesan cheese
Provided by Tasty
Categories Sides
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425˚F (220˚F).
- In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
- Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
- Spread the cauliflower on a greased, foil-lined baking sheet.
- Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 34 grams, Fat 6 grams, Fiber 5 grams, Protein 11 grams, Sugar 6 grams
PARMESAN-ROASTED CAULIFLOWER
This perfectly roasted cauliflower tossed with olive oil and topped with Parmesan cheese will become your quick and easy keto side dish.
Provided by Fioa
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Sprinkle Parmesan cheese on top.
- Roast in the preheated oven until crisp, 10 to 15 minutes.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 8.4 g, Cholesterol 8.8 mg, Fat 13.2 g, Fiber 3.8 g, Protein 6.8 g, SaturatedFat 3.2 g, Sodium 777.9 mg, Sugar 3.5 g
CAULIFLOWER PARMESAN
This delicious, hearty cauliflower parm doesn't skimp on the flavor and will satisfy everyone, from vegetarians to the most die-hard carnivore.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F and line a plate with paper towels.
- Pull off the leaves from the base of the cauliflower and cut off the stem, but do not cut out the core. Slice the cauliflower into 1-inch thick slices, aiming for about 3 nice "steaks" from the center. The rest will break into smaller florets, and that is okay.
- Mix the flour with 1 teaspoon salt in a shallow bowl or pie plate. Put the eggs in another shallow bowl and panko in a third shallow bowl.
- Add 1/4 inch olive oil to a large skillet and heat over medium-high heat until shimmering.
- Working with the larger pieces first, add the cauliflower to the flour and turn to coat. Shake off the excess, then dip in the egg to coat. Let the excess egg drip off, then coat thoroughly in the panko. Fry the cauliflower in batches to avoid overcrowding, turning once, until golden brown on both sides, 6 to 8 minutes total. Transfer to the lined plate to drain and sprinkle with salt. Repeat with the remaining smaller pieces of cauliflower (leave out any tiny crumbly pieces).
- Spread 1 cup marinara sauce on the bottom of a 9-by-13-inch baking dish. Arrange the fried cauliflower on top, then spoon 1 cup of the sauce on top of the cauliflower. Arrange the mozzarella over the sauce, then spoon the remaining 1/2 cup marinara over the top. Sprinkle with the Parmesan and bake until bubbling and lightly browned in spots, about 35 minutes. Sprinkle with the basil and serve.
PARMESAN CAULIFLOWER AND PARSLEY SALAD
Fried with a parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.
Time 40m
Yield Makes 4 side-dish servings
Number Of Ingredients 13
Steps:
- Stir together zest, lemon juice, salt, and pepper in a large bowl. Whisk in oil until combined, then stir in mushrooms and marinate while panfrying cauliflower.
- Lightly beat eggs with salt and pepper in a medium bowl. Add cauliflower and toss until coated well. Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then panfry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
- Add parsley and cauliflower to mushroom mixture, tossing to combine.
CAULIFLOWER SALAD
Make and share this Cauliflower Salad recipe from Food.com.
Provided by Alliebaba
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, cut cauliflower into bite sized pieces. Add the shredded cabbage.
- Cook bacon and crumble it into salad mix.
- Add the parmesan and feta.
- Add enough Miracle Whip to make it creamy.
- Mix it all together and chill.
PARMESAN CAULIFLOWER SALAD
This recipe goes with me every year to family holidays, Easter, Christmas, Thanksgiving. I've tried bringing other things, but they always ask for this! The bowl always comes back empty! :)
Provided by Julie Sunderland
Categories Lettuce Salads
Time 1h
Number Of Ingredients 9
Steps:
- 1. Cut and crumble crisply fried bacon into small pieces, drain and set aside.
- 2. Tear or cut lettuce into bite size pieces, cut cauliflower into very small bite size pieces. Finely chop green onions.
- 3. Layer lettuce, cauliflower and green onions in large bowl. In a seperate bowl, mix salad dressing, sugar, vinegar and parmesan cheese. Chill dressing for at least one hour.
- 4. Do not mix salad until ready to serve, when ready to serve, mix dressing and crumbled bacon into salad mixture. I sprinkle shredded parmesan cheese as well.
PARMESAN CAULIFLOWER AND PARSLEY SALAD
From Gourmet magazine. "Fried with parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.
Provided by Engrossed
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine lemon zest and juice, salt and pepper. Whisk in oil until combined. Stir in mushrooms and marinate while making cauliflower.
- In a medium bowl, lightly beat eggs with salt and pepper. Add cauliflower and toss until well coated.
- Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking.
- Panfry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
- To assemble salad:
- Add parsley and cauliflower to the mushroom mixture, tossing to combine.
Nutrition Facts : Calories 449.4, Fat 39.1, SaturatedFat 7.8, Cholesterol 105.5, Sodium 776.1, Carbohydrate 14.7, Fiber 5.9, Sugar 4.6, Protein 14.9
CAULIFLOWER LETTUCE SALAD
This crispy crunchy salad captures the flavor of seven-layer salad with a few less layers and fuss. This is one of my family's most-requested recipes.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, layer lettuce, cauliflower, bacon, onion, sugar and cheese. Spread mayonnaise over the top; do not toss. Cover and chill for 2 hours or overnight. Toss just before serving.
Nutrition Facts :
CAULIFLOWER, BROCCOLI, OLIVE SALAD WITH A PARMESAN DRESSING
A nice salad for company or for any night of the week. Lightly blanched broccoli and cauliflower (still warm), tossed with olives, onions, a creamy Parmesan dressing and topped with crisp bacon. If you want, blanch the broccoli and cauliflower ahead of time and keep in a ziplock container or bag until you are ready to serve. If you want to serve it warm, just reheat in the microwave. I also do the bacon ahead and just keep in a small ziplock bag or container. This is a great salad that you can do ahead. Then just toss and serve. And any leftover dressing is great over vegetables, chicken or just as a standby salad dressing.
Provided by SarasotaCook
Categories Vegetable
Time 40m
Yield 6-8 Salad size servings, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Dressing -- In a small bowl, mix the milk, mayo, parmesan, lemon juice, worcestershire, parsley, salt and pepper. Refrigerate until ready for use.
- Bacon -- In a small sauce pan over medium heat, saute the bacon until crispy and brown. Remove to a plate lined with a paper towel to drain. Keep for later.
- Vegetables -- Bring a large pot of water to a medium rolling boil. Salt well. Add the broccoli and cook 3-4 minutes until slightly tender, not soft. We are just blanching them. Remove and immediately immerse to a bowl filled with ice water and ice cubes. You want to stop the cooking process and keep the bright green color. Remove after a minute or so and let drain on a paper towel lined plate.
- Do the same for the cauliflower. Again, drain well.
- Salad -- Now I prefer this salad room temperature or even warm, but you can easily serve this chilled. You can warm up the vegetables right in the microwave for just a minute or so, or you them as soon as they are blanched, or even just served them chilled. Either way, they are all equally as good.
- Finish -- Just toss the broccoli, cauliflower, olives, fennel and onion in a medium size bowl, and mix to combine. Then add in a little dressing at a time until you reach the consistency you prefer. Some like it more creamy than others, so just add as much dressing as you like.
- Serve -- Just garnish with the bacon and you can also add fresh grated parmesan if you want.
- ENJOY!
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