Cauliflower Cranberry Superfood Salad Recipes

CAULIFLOWER CRANBERRY SUPERFOOD SALAD

Cauliflower Cranberry Superfood Salad image

Yield 6

Number Of Ingredients 11

Ingredients

1 small head of cauliflower (about 3 1/2 cups florets)
1 cup finely chopped lacinato kale
3/4 cup dried cranberries
1/2 cup finely diced red onion
1-15 ounce can garbanzo beans, drained and rinsed
3 tablespoons raw pumpkin seeds
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
pinch of salt
black pepper to taste

Steps:

1. Place the cauliflower florets in the bowl of a food processor until 3/4 full. Use the pulse button to process the cauliflower until it is broken down into rice-sized pieces. Using a spatula, remove cauliflower from food processor and place in a large mixing bowl.
2. Add the kale, dried cranberries, red onion, garbanzo beans, and pumpkin seeds to the cauliflower. Mix well.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, and garlic. Pour over the cauliflower salad and mix well.
4. Season the salad with a pinch of salt and add black pepper to desired taste. Serve chilled. Salad will keep for up to 3 days in the refrigerator.

CAULIFLOWER SALAD WITH EGGS AND CRANBERRIES

Cauliflower Salad With Eggs and Cranberries image

Make and share this Cauliflower Salad With Eggs and Cranberries recipe from Food.com.

Provided by Chouny

Categories Cauliflower

Time 10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 cups cauliflower florets (1 whole head blanched)
1 small onion (finely diced)
3/4 cup dried cranberries
2 eggs (boiled & chopped)
1/2 cup mayonnaise
1/2 lemon (juice)
1/2 lemon, zests
1 tablespoon white sugar
1 tablespoon olive oil
1 teaspoon yellow mustard
1 tablespoon chives (fresh & chopped)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

CAULIFLOWER FLORETS:.
Plunge cauliflower florets in boiling water for 1 minute.
Plunge florets in icing water, drain and let dry.
VINAIGRETTE:.
Mix together, lemon juice and sugar until sugar disolves.
Add mayonnaise, lemon zests, olive oil, yellow mustard, salt and pepper,mix well.
Add onions, chives, cranberries and chopped eggs to cauliflower florets, pour vinaigrette and mix well.
Refrigerate for 1 hour.

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