Cauliflower Olive Chopped Salad Recipes

CAULIFLOWER OLIVE SALAD

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.

CAULIFLOWER "POTATO SALAD" RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Slice cauliflower into small florets.
• Place cauliflower onto baking sheet and season with salt, pepper, and olive oil.
• Bake in preheated oven for 25 minutes or until lightly browned and a bit crispy.
• In a large bowl, combine all dressing ingredients. Set aside.
• Once cauliflower is cooked, set aside and let cool slightly.
• Dice eggs, onion, and celery.
• In a large bowl, combine cauliflower, eggs, onion, celery, and dressing.
• Garnish with more freshly chopped dill before serving.
• Enjoy!

CAULIFLOWER ANTIPASTO SALAD

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.
• Meanwhile, for the dressing, stir mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic together in a small bowl. Season with salt and pepper and set aside.
• Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.
• Refrigerate salad until ready to serve. Garnish with fresh basil before serving.

CAULIFLOWER-OLIVE CHOPPED SALAD

Steps:

• Place cauliflower florets in a large colander, and pour a pan-ful of boiling water over them. Immediately rinse them with cold water and place on a towel to dry. Add them to a large bowl.
• Combine the rest of the salad ingredients with the cauliflower, EXCEPT for the blue cheese.
• Prepare the dressing, mixing ingredients well.
• Pour dressing over salad. Mix gently and cover with plastic wrap and foil. Leave in frig to meld flavors for at least 4 hours
• Just before serving, add blue cheese to salad and taste for seasoning.
• Serve with a large slotted spoon.
• Cooking time is chilling time.

CAULIFLOWER OLIVE SALAD

Steps:

• Thin dip with olive oil. (could also use some of the juice from the olives).
• Toss dip with cauliflower and olives.
• Chill and serve.
• Note: French Onion Dip - 2 cups (16 ounces) sour cream stirred together with 1 package of your favorite French onion dip mix. Use 1 cup in this recipe.

SALAD WITH CAULIFLOWER AND OLIVES

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.

CAULIFLOWER SALAD WITH OLIVES AND CAPERS

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.

CAULIFLOWER RICE CHOPPED SALAD

Steps:

• Combine riced cauliflower, tomato, cucumber, carrots, celery, onion, cilantro, almonds, and lime zest in a large bowl.
• Stir together lime juice, olive oil, maple syrup, mustard, garlic, salt, and pepper in a small bowl. Pour dressing over salad and toss to combine. Sprinkle with cilantro and serve.

CAULIFLOWER SALAD WITH OLIVES AND CAPERS

Steps:

• Trim the leaves and core from: 1 medium cauliflower.
• Break apart or cut into small florets. Cook until just done in salted boiling water. Drain and let cool.
• Stir together in a large bowl: Juice of 1 lemon, Salt, Fresh-ground black pepper.
• Whisk in: 3 tablespoons extra-virgin olive oil.
• Add the cauliflower and toss with the dressing. Taste and add salt and lemon as needed. Add: 1/4 cup olives, pitted and coarsely chopped, 2 tablespoons chopped parsley, 1 tablespoon capers, rinsed and chopped.
• Toss gently.
• Variations
• Leave out the capers and add 1/4 cup sliced radishes.
• Instead of-or in addition to-parsley, try marjoram, basil, or mint.

ROASTED CAULIFLOWER SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
• Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
• Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
• In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
• Drizzle the salad with the dressing, then serve.
• Enjoy!