Cauliflower And Apple Salad Recipes
SHAVED CAULIFLOWER-APPLE SALAD
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons olive oil with 2 tablespoons white wine vinegar, 1 grated garlic clove and 1 teaspoon maple syrup in a large bowl; season with salt and pepper. Add 1/2 very thinly sliced small head cauliflower, 1 sliced Gala apple, 5 cups baby greens, 1/4 cup fresh parsley and 2 tablespoons chopped chives. Toss and season with salt and pepper.
EASY AND QUICK CAULIFLOWER APPLE SALAD
I tried this salad at a luncheon and was amazed when the woman who made it told me that there were only 4 ingredients. The taste and texture of the cauliflower and apple really complement each other, and you can't beat the dressing for simplicity.
Provided by CountryMama
Categories Apple
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Break or cut cauliflower into small pieces. Chop unpeeled apple in pieces about the same size as the cauliflower.
- Mix all ingredients together.
- Chill if desired, then serve.
Nutrition Facts : Calories 123.5, Fat 5.1, SaturatedFat 0.8, Cholesterol 3.8, Sodium 136.6, Carbohydrate 19.6, Fiber 4.3, Sugar 11.7, Protein 2.4
CAULIFLOWER-AND-APPLE SALAD
This crunchy salad is good with roast chicken, meatloaf, or pork tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together oil and vinegar; season with salt and pepper. With a mandoline or sharp knife, shave cauliflower into thin slices. Add to dressing along with apples and mint leaves, then toss.
Nutrition Facts : Calories 146 g, Fat 7 g, Fiber 4 g, Protein 3 g, SaturatedFat 1 g
SAUTéED CAULIFLOWER WITH APPLES AND SHERRY
Provided by Kay Rentschler
Categories side dish
Time 25m
Yield 4 to 6 side dish servings
Number Of Ingredients 8
Steps:
- Pull off leaves from cauliflower, and trim tough stem end away. With sharp paring knife separate cauliflower into florets, leaving 1-inch stem at base of each floret. Cut pieces in two lengthwise and lay flat side down. Cut each piece lengthwise in two, and repeat until you have 2-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom. There should be 16 ounces, about 7 cups of cauliflower. Set aside.
- Melt butter over medium-low heat in large skillet until brown, about 4 minutes. Transfer to small bowl and set aside.
- Toss cauliflower, salt and 5 tablespoons water in empty skillet, cover, and set over high heat. Cook until cauliflower is tender, shaking pan and stirring once, 5 minutes. Uncover skillet (water should be gone), and toss. Drizzle with reserved butter. Stir in shallots and apples, and cook, stirring until tender, about 2 minutes. Add sherry and pepper, and toss to combine. Transfer to warm serving platter and sprinkle nutmeg over top.
WHITE BEAN SALAD WITH ROASTED CAULIFLOWER
This is the kind of substantial salad that's nice to have on hand, no matter the occasion. If you have time, it's best made with large dried white beans, such as cannellini, simmered at home. (It's great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
- Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
- Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.
CRUNCHY CAULIFLOWER, APPLE & BLUE CHEESE SALAD
A tasty combination of crunchy cauliflower, sweet apple and creamy, salty blue cheese
Provided by Good Food team
Categories Lunch, Main course
Time 15m
Yield Serves 4 as a light main, 6 as a side
Number Of Ingredients 9
Steps:
- Make the dressing by whisking the vinegar, olive or rapeseed oil and honey with some seasoning. Pour over the sliced apple then gently mix in the cauliflower, alfalfa sprouts and cheese. Scatter over the mint and the toasted seeds before serving.
Nutrition Facts : Calories 417 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.05 milligram of sodium
APPLE AND ZUCCHINI SALAD
Fresh-tasting. Colorful. Potluck and picnic-worthy.
Provided by Deborah Hoermann Watt
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Combine zucchini, apples, green bell pepper, and onion in a bowl.
- Whisk vegetable oil, vinegar, sugar, basil, salt, and black pepper together in a separate bowl; drizzle over zucchini-apple mixture. Toss to coat.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 10.4 g, Fat 9.3 g, Fiber 2.2 g, Protein 1 g, SaturatedFat 1.5 g, Sodium 224.8 mg, Sugar 6.8 g
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- Prepare the Salad: Preheat the oven to 350°F (or convection oven to 320°F) and line a baking sheet with parchment paper.
- In a large bowl, combine the cauliflower florets, olive oil, paprika, cumin and almonds; mix well, making sure the cauliflower is evenly coated with the oil and spices. Spread onto the baking sheet and roast in the oven until the cauliflower has started to brown, 20 to 25 minutes. Remove from the oven to cool.
- Meanwhile, core the apples and chop into ½-inch chunks. Place the apple pieces in a bowl of cold water with the lemon juice to prevent them from browning and keep them fresh.
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