CAULIFLOWER "RISOTTO" WITH SNAP PEAS AND MUSHROOMS
When the cauliflower risotto trend started, I was the first in line to buy a ticket and hop on the train. I keep bags of cauliflower rice in my freezer, and whenever I need a quick side dish, especially on a weeknight, I saute it in a skillet with a little butter. For something a little more special, I like to cook it in the style of "risotto," like this. It gets creamy and, while not exactly like the real thing, it certainly does the trick.
Provided by Katie Lee Biegel
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. Reserve 4 cups for this recipe and save any leftovers for another use.
- In a large skillet over medium heat, melt 3 tablespoons of the butter with the garlic. Stir in the mushrooms and cook until browned, 5 to 7 minutes. Remove and discard the garlic, then season the mushrooms with salt and pepper.
- Increase the heat to medium-high and stir in the cauliflower. Saute for 1 to 2 minutes. Add 1 cup of the broth and simmer until the liquid has mostly evaporated, 1 to 2 minutes.
- Stir in the sugar snaps, remaining broth and salt to taste. Add pea shoots. Simmer until the liquid is almost gone, 3 to 4 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter and half of the cheese, stirring until the cheese has melted. Adjust seasonings. Stir in the remaining cheese. Serve hot.
CAULIFLOWER AND PEA SALAD
A great side dish for any meal. Can also vary the ingredients. I've added broccoli, carrots, it's really up to you.
Provided by ajl694s
Categories Cauliflower
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Break cauliflower into bite sized pieces and mix with peas and shredded cheese.
- Sprinkle Ranch Dressing mix on top.
- Refrigerate overnight.
- Add mayonnaise one hour before serving.
Nutrition Facts : Calories 441.8, Fat 32.4, SaturatedFat 10.9, Cholesterol 55, Sodium 734.1, Carbohydrate 26.1, Fiber 4.4, Sugar 8.8, Protein 14.3
SNAP PEA AND CAULIFLOWER SALAD
This recipe came from a friend at church. it has crisp cooked veggies and a vinaigrette dressing.
Provided by Kathie Carr
Categories Other Salads
Time 20m
Number Of Ingredients 13
Steps:
- 1. DRESSING: Pour all of the dressing ingredients into a jar, shake well, and set aside.
- 2. SALAD: Fill a medium sauce pot half way full of water. Bring the water to a boil and plunge the sugar snap peas into the water and cook for 2 minutes. Remove the peas from the water and plunge into a bowl of ice water. Once cooled, drain in a colander. Repeat this same process for the cauliflower. Place all of the salad ingredients into a medium bowl or large zip lock bag. Pour the vinaigrette over the salad and stir to combine. Refrigerate salad until ready to serve.
GINNY'S CAULIFLOWER AND PEA SALAD
A nice hearty salad, great with any meal or by itself for lunch. Serve immediately or chill and serve later.
Provided by Ginn
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 15m
Yield 12
Number Of Ingredients 13
Steps:
- In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese.
- Mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well.
Nutrition Facts : Calories 107.4 calories, Carbohydrate 9 g, Cholesterol 14.2 mg, Fat 4.7 g, Fiber 3 g, Protein 8.3 g, SaturatedFat 2.7 g, Sodium 343.4 mg, Sugar 3.4 g
SUGAR SNAP PEA AND RADISH SALAD
Steps:
- For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
- Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
- In a large salad bowl, combine the peas, radishes, and minced chives.
- For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
- Toss the vinaigrette with the salad and serve.
SNAP PEA SALAD
When snap peas are in season, we can't resist making this crunchy salad. I usually serve it cold, but it's also good warm, with the peas straight from the pot. -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- For vinaigrette, in a small bowl, whisk the first 8 ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl., Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon zest.
Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
BEET AND SUGAR SNAP PEA SALAD
Categories Salad Vegetable Steam Vegetarian Beet Spring Sugar Snap Pea Gourmet
Yield Makes 4 first-course or side-dish servings
Number Of Ingredients 8
Steps:
- Soak onion in cold water in a small bowl 10 minutes, then drain in a sieve.
- Whisk together vinegar, coriander, sugar, and salt in a salad bowl, then add oil in a slow stream, whisking.
- Toss onion and beets with dressing.
- Steam sugar snaps over boiling water, covered, 2 minutes, then transfer to a bowl of ice water to stop cooking. Drain well in sieve and toss with beet mixture.
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