LOADED SUMMER CAULIFLOWER SALAD RECIPE BY TASTY
Here's what you need: cauliflower, olive oil, kosher salt, freshly ground black pepper, hard-boiled eggs, bacon, shredded cheddar cheese, scallions, French's yellow mustard, mayonnaise, lemon juice, garlic powder, paprika, freshly ground black pepper, kosher salt
Provided by Nathan Ng
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF.
- In a bowl, toss cauliflower with olive oil, salt, and pepper. Spread in an even layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway through, until edges of the cauliflower start to brown and florets are tender. Remove from oven, let cool for a few minutes, then transfer to a large bowl.
- Slice hard-boiled eggs in half, then slice each half into 4 pieces. Roughly chop the bacon slices. Add the eggs and bacon to the bowl, along with cheddar cheese and scallions.
- In a separate bowl, whisk dressing ingredients together until smooth. Pour dressing over cauliflower and toss to coat everything well. Garnish with extra sliced scallions before serving.
- Enjoy!
Nutrition Facts : Calories 621 calories, Carbohydrate 11 grams, Fat 59 grams, Fiber 4 grams, Protein 12 grams, Sugar 4 grams
CAULIFLOWER SUMMER SALAD
A wonderful full flavor salad, great when the vegetables are in season. Great for picnics potluck or any family outing. The longer it sits the better the flavor is.
Provided by Tom Lambie
Categories Lunch/Snacks
Time 2h45m
Yield 1 large bowl, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix the salad dressing, ranch mix, cheese, onion and sugar together.
- Brown the bacon until crispy, drain and add to salad dressing mix and set aside.
- Clean the vegetables into bite size pieces, drain well.
- Slice the carrots and mix with the other vegetables.
- Mix the vegetables and dressing mix together and chill.
- Chill 2 hours before serving.
ROASTED CAULIFLOWER SALAD RECIPE BY TASTY
Here's what you need: cauliflower, large carrots, ground cumin, paprika, kosher salt, black pepper, olive oil, medium red onion, fresh italian parsley, tahini, garlic, lemon juice, water, olive oil, kosher salt, pepper
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 305 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 6 grams, Protein 6 grams, Sugar 5 grams
MARINATED CAULIFLOWER SALAD
I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. -Stephanie Hase, Lyons, Colorado
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring vinegar, oil and water just to a boil., Meanwhile, place next 5 ingredients in a large heatproof bowl. Add hot oil mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally. , Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.
Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
WARM CAULIFLOWER SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Break cauliflower into bite-size florettes and steam 7 to 10 minutes.
- In bowl large enough to hold florettes, whisk together vinegar, oil, turmeric and coriander.
- Wash, dry and chop cilantro to make 1 tablespoon.
- When cauliflower is cooked, drain and stir into bowl, coating throughly with dressing. Sprinkle with cilantro and season with salt.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 4 grams, Fiber 10 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 142 milligrams, Sugar 11 grams, TransFat 0 grams
CHILLED CAULIFLOWER SALAD
This recipe really has a zing to it!
Provided by Laura Poincot
Categories Salad Vegetable Salad Recipes Cauliflower
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Soak frozen peas in a pot of hot water until heated through.
- Combine cauliflower, mayonnaise, vinegar, relish, banana pepper juice, sweet peppers, olives, banana peppers, black pepper, dill, and peas in a bowl. Refrigerate to meld flavors, at least 1 hour.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 23.9 g, Cholesterol 10.4 mg, Fat 23.4 g, Fiber 6.1 g, Protein 5.8 g, SaturatedFat 3.5 g, Sodium 617.1 mg, Sugar 8.6 g
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