Cauliflower And Arugula Salad Recipes
CAULIFLOWER AND ARUGULA HONEY SESAME SALAD
I just love cauliflower and arugula, but never knew how to put them together. I had several attempts and finally came up with this salad. It's a fusion of citrusy and sweet that explodes in your mouth. This is a perfect appetizer if you are serving roasted chicken or seafood.
Provided by jassimk
Categories Salad Vegetable Salad Recipes Cauliflower
Time 50m
Yield 6
Number Of Ingredients 18
Steps:
- Bring a saucepan filled with water to a boil. Add cauliflower, cover, and simmer until barely tender, 2 to 3 minutes. Drain.
- Heat 1 teaspoon olive oil in a large skillet over medium heat; cook and stir cauliflower and corn until cauliflower is tender and corn is heated through, about 5 minutes. Stir in sesame seeds, 1 tablespoon honey, turmeric, salt, and black pepper; transfer vegetables to a large bowl.
- Whisk parsley, 1/2 cup olive oil, lemon juice, garlic, 1 tablespoon honey, vinegar, Dijon mustard, and soy sauce in a bowl. Season with salt and pepper.
- Mix arugula and green onion into cauliflower mixture. Pour parsley dressing over vegetables and toss to combine. Sprinkle oregano over salad. Refrigerate until chilled 20 to 25 minutes.
Nutrition Facts : Calories 276.9 calories, Carbohydrate 19.2 g, Fat 22.5 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 3 g, Sodium 131.8 mg, Sugar 8.4 g
CAULIFLOWER AND ARUGULA SALAD
Make and share this Cauliflower and Arugula Salad recipe from Food.com.
Provided by Chuck Hughes
Categories Salad Dressings
Time 37m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet on medium-high heat, saute the bacon for 5 minutes, stirring often, until brown and crispy. Drain the bacon on paper towel and set aside.
- Remove the excess bacon fat from the pan. Add the blanched cauliflower and butter and cook stirring often, to coat them with the butter for 5 minutes, or until golden brown. Add the honey and 1 tablespoon red wine vinegar. Season with salt and pepper. Let the cauliflower brown, about 5 more minutes. Remove from heat and set aside.
- Meanwhile, in a bowl mix the arugula, shallots, remaining red wine vinegar, and olive oil. Season the salad with salt, and pepper, to taste.
- When ready to serve, mix the arugula salad with the cauliflower and garnish with pine nuts.
CAULIFLOWER AND ARUGULA SALAD
Provided by Chuck Hughes
Time 37m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a skillet on medium-high heat, saute the bacon for 5 minutes, stirring often, until brown and crispy. Drain the bacon on paper towel and set aside.
- Remove the excess bacon fat from the pan. Add the blanched cauliflower and butter and cook stirring often, to coat them with the butter for 5 minutes, or until golden brown. Add the honey and 1 tablespoon red wine vinegar. Season with salt and pepper. Let the cauliflower brown, about 5 more minutes. Remove from heat and set aside.
- Meanwhile, in a bowl mix the arugula, shallots, remaining red wine vinegar, and olive oil. Season the salad with salt, and pepper, to taste.
- When ready to serve, mix the arugula salad with the cauliflower and garnish with pine nuts.
ROASTED CAULIFLOWER SALAD WITH HALLOUMI AND LEMON
Inspired by Mediterranean and Moroccan dishes, this tangy, earthy roasted cauliflower salad is a satisfying vegetarian meal. Spiced cauliflower, salty halloumi, peppery arugula, buttery avocado and a honey-lemon vinaigrette fill it with contrasting textures, temperatures and flavors. There's lots of room for substitutions or additions: Swap in orange zest and juice for the preserved lemon, smashed green olives for the avocado or kale for the arugula. If looking to bulk it up, you could toss in some seared shrimp, roasted chicken, pearl couscous or whole grains.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.
- In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 teaspoon salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
- Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You'll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.
- Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.
WARM LENTIL-AND-CAULIFLOWER SALAD
This main-course salad is a perfect plant-based meal for a weeknight dinner. The roasted cauliflower "steaks" are as delicious as they are satisfying, while the warm lentil salad that goes with them is full of flavorful roasted tomatoes, briny capers, and peppery arugula.
Provided by Sarah Carey
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss together tomatoes, garlic, capers, and 2 tablespoons oil; season with salt and pepper. Brush cauliflower evenly with 3 tablespoons oil, season, and arrange on sheet. Roast until undersides are golden, 12 to 13 minutes. Flip and push to one side; add tomatoes to other and roast 12 minutes more.
- Stir lentils into tomatoes. Drizzle with 2 tablespoons oil; season. Sprinkle everything with cheese. Switch oven to broil, and broil on top rack until cheese has melted, 1 to 2 minutes. Toss arugula with remaining 1 tablespoon oil and vinegar; season. Serve cauliflower and lentils with arugula salad, sprinkled with almonds.
MARINATED CAULIFLOWER, OLIVE, AND ARUGULA SALAD
Some of the ingredients need to marinate overnight in the Dijon-red wine vinaigrette, so plan accordingly.
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Whisk vinegar and mustard in small bowl; gradually whisk in oil. Season dressing generously with salt and pepper. Combine cauliflower, olives, and celery in large bowl. Add 3/4 cup dressing; toss to coat. Cover salad and remaining dressing separately; chill overnight.
- Mix green onions and parsley into salad. Arrange arugula on platter; drizzle with remaining dressing. Top arugula with cauliflower mixture. Sprinkle with pepper.
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ARUGULA AND ROASTED CAULIFLOWER SALAD | BETTER HOMES
2005-11-01 In small bowl combine vinegar, mustard, and remaining salt. Whisk in the 1/3 cup olive oil until combined. In a large bowl combine cauliflower, arugula, and onion. Add the …
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4.5/5 (12)Calories 143 per servingTotal Time 1 hr
From bhg.com
4.5/5 (12)Calories 143 per servingTotal Time 1 hr
- Preheat oven to 425 degrees F. In shallow roasting pan combine cauliflower, 3 tablespoons olive oil, 1/2 teaspoon salt, and pepper; toss. Roast, uncovered, for 30 to 35 minutes, stirring twice. Remove; cool.
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2022-03-21 Vegan and gluten-free ingredients such as cauliflower, chickpeas and arugula are combined in a tasty tahini dressing, to sum up, this flavorful salad. Preparation: 20 minutes Cooking: 20 minutes
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CARAMELIZED CAULIFLOWER AND ARUGULA SALAD - A YEAR AT THE TABLE
2018-04-24 Preheat oven to 400 degrees F. Remove the leaves and core from the cauliflower and cut into 1 to 1-1/2 inch florets. Toss with olive oil then spread in a single layer on a baking sheet and sprinkle with salt. Roast until cauliflower is lightly browned and soft but still a little crisp, turning once, about 25 to 30 minutes.
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CAULIFLOWER AND ARUGULA SALAD : RECIPES - COOKING CHANNEL
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GOLDEN CAULIFLOWER AND ARUGULA SALAD WITH A CURRIED YOGURT …
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From twopeasandtheirpod.com
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Bring to a boil. Reduce heat to low, cover and simmer until the quinoa is tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork. Advertisement. Step 2. Meanwhile, toss cauliflower with 1 Tbsp. oil, 1 Tbsp. lemon juice, ¼ …
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From washingtonpost.com
From washingtonpost.com
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