Cauliflower Green Olive Salad Recipes

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CAULIFLOWER SALAD WITH CAPERS, PARSLEY AND VINEGAR



Cauliflower Salad With Capers, Parsley and Vinegar image

This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be. Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing. The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 45m

Yield Serves 6 as a starter or side dish

Number Of Ingredients 8

1 large or 2 small to medium cauliflowers, broken into florets; or about 6 cups mixed white, orange, green and purple cauliflower
1 to 2 garlic cloves (to taste), minced
1/4 cup chopped flat-leaf parsley
3 tablespoons capers, drained and rinsed
2 to 3 tablespoons white wine vinegar or Champagne vinegar (to taste)
6 tablespoons extra virgin olive oil
Salt
freshly ground pepper

Steps:

  • Place the cauliflower in a steaming basket over one inch of boiling water; cover and steam one minute. Lift the lid for 15 seconds, then cover again and steam for six to eight minutes until tender. Refresh with cold water, then drain on paper towels.
  • In a large bowl, mix together the garlic, parsley, capers, vinegar and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold or at room temperature.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 115 milligrams, Sugar 2 grams

CAULIFLOWER OLIVE SALAD



Cauliflower Olive Salad image

This colorful toss combines cauliflower and black and green olives with sweet peppers and red onion for a satisfying blend of flavors. The lemony vinaigrette coats the salad well and gives it a pleasing tartness. -Nancy Holland, Morgan Hill, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

5 to 6 cups cauliflowerets
1 cup chopped green pepper
1 cup pimiento-stuffed olives, sliced
1 can (4-1/4 ounces) chopped ripe olives, drained
1/2 cup chopped sweet red pepper
1/2 cup chopped red onion, optional
DRESSING:
3 tablespoons lemon juice
3 tablespoons cider vinegar
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 cup vegetable oil

Steps:

  • In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired. , In a small bowl, whisk the lemon juice, vinegar, sugar and pepper; gradually whisk in oil. Pour over vegetables and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 198 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 518mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.

SPAGHETTI WITH CAULIFLOWER, GREEN OLIVES, AND ALMONDS



Spaghetti with Cauliflower, Green Olives, and Almonds image

Categories     Food Processor     Cheese     Dairy     Garlic     Herb     Nut     Olive     Pasta     Vegetable     Vegetarian     Quick & Easy     Dinner     Lunch     Parmesan     Almond     Cauliflower     Parsley     Gourmet     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (main course) servings

Number Of Ingredients 11

1 1/4 cups pitted brine-cured green olives (plain or stuffed)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup olive oil
1 (2 1/2-pound) head cauliflower, cut into 1-inch-wide florets (8 cups)
1/2 teaspoon salt
3 garlic cloves, finely chopped
Scant 1/2 teaspoon dried hot red-pepper flakes
1/4 cup water
3/4 pound dried spaghetti or linguine
1 ounce finely grated Pecorino Romano or Parmigiano-Reggiano (1/2 cup) plus additional for serving
3/4 cup whole almonds with skin (3 3/4 ounces), toasted and coarsely chopped

Steps:

  • Pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl.
  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook cauliflower with salt, stirring occasionally, until golden brown, about 8 minutes. Add garlic and red-pepper flakes and cook, stirring occasionally, until cauliflower is tender and garlic is golden, 3 to 5 minutes.
  • Stir in water and boil 1 minute. Add olive mixture and cook, stirring, until heated through, about 2 minutes.
  • Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup pasta-cooking water. Drain in a colander and return to pot.
  • Add cauliflower mixture and toss well, then add cheese and toss again. If pasta is dry, moisten with some reserved cooking water.
  • Sprinkle pasta with almonds and serve immediately, with additional cheese on the side.

CAULIFLOWER SALAD BOWL



Cauliflower Salad Bowl image

This summer salad is high on taste but low on calories. It's refreshing with a steak or barbecue chicken.

Provided by Libby

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 4h15m

Yield 8

Number Of Ingredients 11

4 cups thinly sliced cauliflower
1 cup coarsely chopped olives
⅔ cup coarsely chopped green pepper
½ cup chopped onion
¼ cup chopped pimento peppers
½ cup canola oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons salt
½ teaspoon white sugar
¼ teaspoon ground black pepper

Steps:

  • Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
  • Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.

Nutrition Facts : Calories 168.3 calories, Carbohydrate 6.6 g, Fat 16 g, Fiber 2.3 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 753.2 mg, Sugar 2.4 g

CAULIFLOWER & GREEN OLIVE SALAD



Cauliflower & Green Olive Salad image

My mother has made this for years. With some adaptations and couple of decades, I have come to actually like it! Originally, she made it with with Bleu Cheese instead of Feta cheese. This is a real hit at picnics.

Provided by Adrian Major

Categories     Cheese

Time 8m

Yield 12 serving(s)

Number Of Ingredients 7

1 head cauliflower, in small pieces
3/4 cup olive oil
1/4 cup white vinegar
8 ounces green olives
1/2 cup onion, chopped
3/4 cup crumbled feta cheese
fresh ground pepper

Steps:

  • Toss cauliflower in olive oil, then add vinegar and toss again.
  • Add remaining ingredients and toss.
  • Refrigerate overnight for best flavor.

CAULIFLOWER BROCCOLI SALAD



Cauliflower Broccoli Salad image

This salad is my favorite way to eat my raw veggies; mom made this for years, and it's still my favorite!

Provided by Misty Michalicek Malterud

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 20m

Yield 10

Number Of Ingredients 8

2 heads broccoli, cut into florets
1 head cauliflower, cut into florets
1 (20 ounce) package frozen peas, thawed
2 carrots, thinly sliced
1 (4 ounce) can sliced black olives
1 ½ cups creamy salad dressing (such as Miracle Whip®)
1 cup sour cream
2 teaspoons garlic powder

Steps:

  • Place broccoli, cauliflower, peas, carrots, and olives in a large bowl.
  • Stir creamy salad dressing, sour cream, and garlic powder together in a bowl until well blended.
  • Stir dressing a spoonful at a time into the broccoli mixture until vegetables are coated.

Nutrition Facts : Calories 255.5 calories, Carbohydrate 22.9 g, Cholesterol 22.1 mg, Fat 16.1 g, Fiber 6.1 g, Protein 6.8 g, SaturatedFat 4.4 g, Sodium 519.1 mg, Sugar 11 g

CAULIFLOWER, BROCCOLI, OLIVE SALAD WITH A PARMESAN DRESSING



Cauliflower, Broccoli, Olive Salad With a Parmesan Dressing image

A nice salad for company or for any night of the week. Lightly blanched broccoli and cauliflower (still warm), tossed with olives, onions, a creamy Parmesan dressing and topped with crisp bacon. If you want, blanch the broccoli and cauliflower ahead of time and keep in a ziplock container or bag until you are ready to serve. If you want to serve it warm, just reheat in the microwave. I also do the bacon ahead and just keep in a small ziplock bag or container. This is a great salad that you can do ahead. Then just toss and serve. And any leftover dressing is great over vegetables, chicken or just as a standby salad dressing.

Provided by SarasotaCook

Categories     Vegetable

Time 40m

Yield 6-8 Salad size servings, 6-8 serving(s)

Number Of Ingredients 16

2 1/2 cups broccoli, cut in bite size pieces
2 1/2 cups cauliflower, cut in bite size pieces
1 medium onion, cut in quarters and thin sliced
1 small fennel bulb, cut in half and thin sliced
1 cup kalamata olive, cut in half (I prefer kalamata, but black will work just fine, I wouldn't suggest green olives)
6 slices bacon, diced and sauteed until crisp
1/4 cup milk
1/2 cup mayonnaise
1/4 cup parmesan cheese, grated
1 teaspoon minced garlic (more if you want, according to your taste)
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1 teaspoon fresh parsley
salt
pepper
parmesan cheese, fresh grated

Steps:

  • Dressing -- In a small bowl, mix the milk, mayo, parmesan, lemon juice, worcestershire, parsley, salt and pepper. Refrigerate until ready for use.
  • Bacon -- In a small sauce pan over medium heat, saute the bacon until crispy and brown. Remove to a plate lined with a paper towel to drain. Keep for later.
  • Vegetables -- Bring a large pot of water to a medium rolling boil. Salt well. Add the broccoli and cook 3-4 minutes until slightly tender, not soft. We are just blanching them. Remove and immediately immerse to a bowl filled with ice water and ice cubes. You want to stop the cooking process and keep the bright green color. Remove after a minute or so and let drain on a paper towel lined plate.
  • Do the same for the cauliflower. Again, drain well.
  • Salad -- Now I prefer this salad room temperature or even warm, but you can easily serve this chilled. You can warm up the vegetables right in the microwave for just a minute or so, or you them as soon as they are blanched, or even just served them chilled. Either way, they are all equally as good.
  • Finish -- Just toss the broccoli, cauliflower, olives, fennel and onion in a medium size bowl, and mix to combine. Then add in a little dressing at a time until you reach the consistency you prefer. Some like it more creamy than others, so just add as much dressing as you like.
  • Serve -- Just garnish with the bacon and you can also add fresh grated parmesan if you want.
  • ENJOY!

SALAD WITH CAULIFLOWER AND OLIVES



Salad With Cauliflower And Olives image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 8

2 pounds cauliflower or 1 pound cauliflower florets
1/4 teaspoon hot red-pepper flakes
1/4 cup dry white wine
1 clove garlic
1 tablespoon capers
8 Greek, Italian or French black olives
2 teaspoons olive oil
1 tablespoon red-wine vinegar

Steps:

  • Cut off the stem of the cauliflower, and break and cut the head into small florets. Steam over boiling water for 3 to 4 minutes. Sprinkle the cauliflower with red-pepper flakes while it steams.
  • Mince the garlic. Wash and drain the capers. Pit the olives, and coarsely chop them.
  • When the cauliflower is firm but tender, drain and place in a bowl. Pour the wine over it, and add the garlic, capers, olives, oil and vinegar. Cover and allow to marinate until serving time.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 10 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 334 milligrams, Sugar 9 grams

CAULIFLOWER SALAD WITH OLIVES AND CAPERS



Cauliflower Salad with Olives and Capers image

Categories     Salad     Blender     Fish     Olive     Vegetable     Side     Quick & Easy     Buffet     Vinegar     Cauliflower     Hot Pepper     Winter     Capers     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12

Number Of Ingredients 11

1 head cauliflower, cut into 1-inch flowerets (about 6 cups)
a 3-ounce jar pimiento-stuffed olives, drained and chopped (about 3/4 cup)
3 celery ribs, sliced thin diagonally
1/4 cup chopped drained peperoncini (pickled Tuscan peppers)
2 tablespoons drained capers
1/2 cup drained caper berries*
For vinaigrette
3 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
6 flat anchovy fillets, or to taste
*available at specialty foods shops

Steps:

  • In a large saucepan of boiling salted water cook cauliflower until just tender, about 4 minutes. In a colander drain cauliflower and rinse under cold water to stop cooking. Drain cauliflower well and in a large bowl toss with olives, celery, peperoncini, capers, and caper berries.
  • Make vinaigrette:
  • In a blender blend vinaigrette ingredients until combined well.
  • Add vinaigrette to salad, tossing well, and season with salt and pepper. Salad will improve in flavor if kept, covered and chilled, at least 1 day and up to 3. Bring salad to room temperature before serving.

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Top Asked Questions

What is the best way to make Greek cauliflower salad?
Greek Cauliflower Salad is a light tasty dinner packed with cauliflower, black olives, red onion, cucumber and a Greek style salad dressing. Start by making salad dressing. In small mixing bowl combine olive oil, apple cider vinegar, dijon mustard, oregano, basil, garlic, salt & pepper and whisk together well. Set aside.
How to cook cauliflower with garlic and olives?
Steam over boiling water for 3 to 4 minutes. Sprinkle the cauliflower with red-pepper flakes while it steams. Mince the garlic. Wash and drain the capers. Pit the olives, and coarsely chop them. When the cauliflower is firm but tender, drain and place in a bowl. Pour the wine over it, and add the garlic, capers, olives, oil and vinegar.
How do you make Broccoli and cauliflower salad?
Place broccoli, cauliflower, peas, carrots, and olives in a large bowl. Stir creamy salad dressing, sour cream, and garlic powder together in a bowl until well blended. Stir dressing a spoonful at a time into the broccoli mixture until vegetables are coated. Cook's Notes:
How do you cook cauliflower in a marinade?
Sprinkle the cauliflower with red-pepper flakes while it steams. Mince the garlic. Wash and drain the capers. Pit the olives, and coarsely chop them. When the cauliflower is firm but tender, drain and place in a bowl. Pour the wine over it, and add the garlic, capers, olives, oil and vinegar. Cover and allow to marinate until serving time.

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