Cauliflower Olive Salad Recipes

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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.

CAULIFLOWER ANTIPASTO SALAD



Cauliflower Antipasto Salad image

Lightly steamed cauliflower bites take the place of pasta in this hearty, antipasto-style salad. Make it for a hearty lunch, on a bed of greens, with a crusty bread, or for a cool side dish for a summer barbecue or potluck. Store any leftovers, tightly covered, in the refrigerator for up to 3 days.

Provided by Bibi

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 50m

Yield 8

Number Of Ingredients 17

1 medium head cauliflower, cut into bite-sized pieces
½ cup mayonnaise
2 tablespoons extra-virgin olive oil
1 tablespoon good-quality balsamic vinegar
1 teaspoon lemon juice
½ teaspoon Dijon mustard
1 clove garlic, minced
1 pinch salt and ground black pepper to taste
1 (14 ounce) can artichoke hearts in water, drained
1 cup cherry or grape tomatoes, halved
⅓ cup sliced black olives
⅓ cup sliced green olives
1 green bell pepper, cut into 1/2-inch pieces
2 ounces Genoa salami, cut into bite-sized pieces
2 ounces Asiago cheese, diced
3 ounces prosciutto, slices rolled and cut in half
1 tablespoon chopped fresh basil, or to taste

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.

Nutrition Facts : Calories 272 calories, Carbohydrate 9 g, Cholesterol 27.9 mg, Fat 23.4 g, Fiber 2.9 g, Protein 8 g, SaturatedFat 5.5 g, Sodium 888.5 mg, Sugar 2.2 g

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 OLIVE SALAD



Cauliflower Olive Salad image

Sounds weird; tastes great! If you prefer, make your own French Onion dip rather than using prepared.

Provided by SusieQusie

Categories     Cauliflower

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

1 head cauliflower, broken into small pieces
1 cup stuffed manzanilla olives, chopped
1 cup French onion dip
1 tablespoon olive oil (may need more or less)

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.

Nutrition Facts : Calories 76.3, Fat 5.8, SaturatedFat 0.8, Sodium 377.3, Carbohydrate 5.9, Fiber 3.1, Sugar 2.4, Protein 2.1

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.

CAULIFLOWER OLIVE ANTIPASTO SALAD



Cauliflower Olive Antipasto Salad image

This salad, for olive lovers, is perfect for an antipasto offering. It has a zesty flavor and offers the bright colors of the Italian flag (red, green, white). If desired, add chunks of Italian Salami that taste wonderful after marinating in the lemony vinaigrette.

Provided by CookinDiva

Categories     Cauliflower

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups cauliflower, cut into small florets
1/2 cup stuffed green olive, sliced, drained
1/2 cup ripe olives, small size
1/2 cup red pepper, chopped
1/4 cup banana pepper ring, from a jar, mild
2 tablespoons pine nuts, toasted (optional)
1 tablespoon lemon juice
2 tablespoons cider vinegar
1 pinch sugar
1 pinch pepper
1/4 cup olive oil
1 teaspoon mixed Italian herbs

Steps:

  • Combine dressing ingredients; set aside.
  • Cut and drain all vegetables. Place in a large bowl and add dressing; toss to coat.

Nutrition Facts : Calories 111.3, Fat 10.3, SaturatedFat 1.4, Sodium 114, Carbohydrate 4.7, Fiber 2, Sugar 1.9, Protein 1.3

CAULIFLOWER SALAD



Cauliflower Salad image

Dress up cauliflower with red wine vinegar, olive oil, currants, and a pinch of sugar for a delicious and healthy salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1/4 cup currants
1/4 cup red wine vinegar
Pinch of sugar
3 tablespoon extra-virgin olive oil
Kosher salt and ground pepper
1 head cauliflower, cut into medium florets
1/2 thinly sliced small red onion
1 cup thinly sliced celery
1/4 cup chopped fresh parsley

Steps:

  • In a small pot combine currants, vinegar, and a pinch of sugar. Bring to a simmer, then remove from heat. Cool to room temperature and whisk in oil; season with salt and pepper.
  • Meanwhile, steam cauliflower until crisp-tender, about 10 minutes. In a large bowl, combine cauliflower, onion, celery, parsley, and currant mixture. Season with salt and pepper and toss to combine.

Nutrition Facts : Calories 182 g, Fat 11 g, Fiber 7 g, Protein 6 g, Sodium 483 g

MARINATED CAULIFLOWER, OLIVE, AND ARUGULA SALAD



Marinated Cauliflower, Olive, and Arugula Salad image

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

1/2 cup plus 2 tablespoons red wine vinegar
6 tablespoons Dijon mustard
1 cup canola oil
1 large head of cauliflower, cut into 1-inch florets (about 6 cups)
2 cups Kalamata olives, pitted, halved
1 1/2 cups chopped celery
1 bunch green onions, chopped
1/4 cup chopped fresh Italian parsley
16 cups arugula (about 10 ounces)

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.

WHITE BEAN SALAD WITH ROASTED CAULIFLOWER



White Bean Salad With Roasted Cauliflower image

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

1 small head cauliflower, cut into ½-inch slices
Extra-virgin olive oil
Salt and black pepper
4 cups cooked white beans or 2 (15-ounce) cans, drained
1 cup thinly sliced celery heart (the tender inner stalks and leaves)
3 tablespoons chopped parsley
3 tablespoons slivered scallions
1 large shallot, diced small
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons red wine vinegar, plus more to taste
1/2 teaspoon ground fennel (optional)
1/4 cup extra-virgin olive oil, plus more to taste
Salt and black pepper

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.

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Top Asked Questions

How to make cauliflower salad dressing?
In a jar or bowl, combine the olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, pepper, and Parmesan. Whisk the ingredients together or close the jar and shake until combined. Set the dressing aside. Remove the leaves and stem from the cauliflower, then chop it into very small florets (about the size of a grape).
How to cook cauliflower in oven?
Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes. In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.
What to do with arugula and roasted cauliflower?
In a medium bowl, toss the arugula and roasted cauliflower with a drizzle with olive oil, a squeeze of lemon, and a pinch of salt. Spread onto a platter and drizzle ⅓ of the tahini sauce on top. Sprinkle on the lentils, the pickled onions, pine nuts, apricots, and olives.
What to eat with cauliflower?
A tasty combination of crunchy cauliflower, sweet apple and creamy, salty blue cheese Roast a whole cauliflower to lock in flavour and make an impressive centrepiece - cut at the table or serve in wedges Roast cauliflower florets with olive oil and serve with a light barley salad for a refreshingly simple meat-free main

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