Sweet Floret Salad Food

CRUNCHY FLORET SALAD

Steps:

• In a large bowl, combine the broccoli, cauliflower and bacon. In a small bowl, whisk the mayonnaise, sugar, vinegar and salt. Pour over salad and mix well. Cover and refrigerate until serving. Stir in the cheese.

OVERNIGHT FLORET SALAD

Steps:

• In a large bowl, combine the cauliflower, broccoli, onions, sugar, mayonnaise and vinegar. Cover and refrigerate overnight. Just before serving, stir in the sunflower kernels and bacon.

SWEET AND SOUR CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil and lightly grease with oil.
• Combine the cauliflower and 3 tablespoons of the oil in a large resealable plastic bag. Seal and shake until well coated. Add 1/2 cup of the cornstarch, 1 teaspoon salt and the pepper, then reseal and shake until well coated.
• Heat the remaining 1/3 cup oil in a large skillet over medium-high heat. Once hot, add the cauliflower and fry, tossing to cook on all sides, until deep golden brown in spots, about 10 minutes. Transfer the fried cauliflower to the prepared baking sheet and bake until the cauliflower starts to get crispy, 10 to 15 minutes
• While the cauliflower bakes, prepare the sauce. Whisk together the sugar, vinegar, soy sauce, ketchup, garlic powder and the remaining 1/2 teaspoon salt in a medium saucepan. Place over medium-high heat and bring to a boil; the sauce should thicken slightly.
• Whisk together the remaining 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl until fully dissolved. Add the cornstarch slurry to the boiling sauce, reduce the heat to low and cook until thickened, about 30 seconds.
• Transfer the cauliflower to a large bowl and add half of the sauce. Toss until the cauliflower is well coated, then add the remaining sauce and toss. Garnish with the scallions and sesame seeds and serve with rice.
• Place the rice and 2 1/4 cups cold water in a medium saucepan. Put the pan over medium-high heat. Bring to a boil, reduce to a simmer, cover and cook until the rice is tender, 18 to 20 minutes. Remove the lid and fluff the rice before serving.

BEST RAW-BROCCOLI SALAD

Steps:

• Prepare broccoli by washing it well, trimming off large leaves, cutting florets into bite-size pieces and peeling the stem, then slicing thinly.
• Place in a large bowl and add crumbled bacon, onion and cheese; stir.
• In a small bowl or measuring cup, combine mayo, vinegar and sugar.
• Pour over salad ingredients and toss well; refrigerate for at least 4 hours to let flavours blend.
• Just before serving, add the halved cherry tomatoes and stir again.

SWEET FLORET SALAD

Steps:

• In a small saucepan, combine the mayonnaise, sugar, oil and vinegar. Bring to a boil, whisking constantly. Cool to room temperature. In a large bowl, combine the remaining ingredients. Add dressing and toss to coat. Cover and refrigerate for several hours or overnight, stirring occasionally.