Cauliflower Pepper Salad Recipes

CAULIFLOWER-PEPPER SALAD

Steps:

• Whisk 2 tablespoons olive oil, 1/2 teaspoon cumin and a pinch each of salt, cinnamon and cayenne; toss with 1 head cauliflower florets and 8 halved baby bell peppers on a baking sheet. Roast at 450 degrees F, 15 minutes. Whisk 1 tablespoon each olive oil and lemon juice, 1 teaspoon maple syrup and 1/2 teaspoon salt; toss with the roasted vegetables, 2 sliced celery stalks and some chopped parsley and hazelnuts. Season with salt and black pepper.

ROASTED PEPPERS AND CAULIFLOWER

Steps:

• Place the cauliflower, red peppers and onions in a shallow roasting pan. Add the oil, salt and pepper; toss to coat. Roast, uncovered, at 425° for 20 minutes. , Stir; roast 10 minutes longer or until vegetables are tender and lightly browned. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley.

CAULIFLOWER SALAD BOWL

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.

CAULIFLOWER "POTATO" SALAD

Steps:

• Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
• Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.

CAULIFLOWER STEAKS WITH ROASTED PEPPER AND TOMATO SALAD

Steps:

• Preheat oven to 375 degrees. Place cauliflower, stem side down, on a cutting board. Working from center of head, cut four 3/4-inch-thick "steaks" and set aside. Cut end pieces into florets (you should have about 1 cup). Toss florets with 1 teaspoon oil and arrange on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon oil and arrange in a single layer on other side of sheet. Season with salt and pepper.
• Roast until florets are softened and browned in spots and some tomatoes are collapsed, 25 minutes. Refrigerate florets and three-quarters the tomatoes for Easy Chickpea Curry. Transfer remaining tomatoes to a medium bowl; reduce oven to 300 degrees.
• Meanwhile, roast bell peppers over a high gas flame or under the broiler, turning frequently with tongs, until charred on all sides, about 10 minutes. Transfer to a medium bowl, cover with plastic wrap, and let steam 10 minutes. Rub with paper towels to remove skin. Stem, seed, and coarsely chop.
• Add bell peppers to bowl with tomatoes and stir in 1 teaspoon oil, vinegar, parsley, and capers, if using. Season with salt and pepper.
• In a large nonstick skillet, heat 1 tablespoon oil over medium. Add garlic and cook until fragrant, 30 seconds. Add 2 cauliflower steaks, cover, and cook until underside is golden brown, 5 minutes. Flip cauliflower, season with salt and pepper, and cover. Cook until tender, 10 minutes, then transfer to a baking sheet, loosely tent with foil, and keep warm in oven. Repeat with 1 tablespoon oil and remaining 2 cauliflower steaks.
• Meanwhile, cook couscous according to package instructions. To serve, divide couscous among 4 plates and top with cauliflower steaks and roasted pepper and tomato salad.

CAULIFLOWER-SALSA SALAD

Steps:

• Cut cauliflower into florets. In a large saucepan, place steamer basket over 1 in. of water. Place cauliflower in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 6-8 minutes. Remove cauliflower and immediately drop into ice water. Drain and pat dry., Place cauliflower in a large bowl; toss with salsa, garlic oil and pepper; stir in parsley. Refrigerate at least 30 minutes before serving, or up to 2 hours.