Dees Cauliflower And Seafood Salad Recipes

DEE'S CAULIFLOWER AND SEAFOOD SALAD

Steps:

• Break up the cauliflower into bite size pieces.
• Chop the crab meat into bite size pieces.
• Add the rest of ingredients.
• Chill and eat.
• You can put this mixture on chopped lettuce to make a larger salad also.

CAULIFLOWER SALAD WITH EGGS AND CRANBERRIES

Steps:

• CAULIFLOWER FLORETS:.
• Plunge cauliflower florets in boiling water for 1 minute.
• Plunge florets in icing water, drain and let dry.
• VINAIGRETTE:.
• Mix together, lemon juice and sugar until sugar disolves.
• Add mayonnaise, lemon zests, olive oil, yellow mustard, salt and pepper,mix well.
• Add onions, chives, cranberries and chopped eggs to cauliflower florets, pour vinaigrette and mix well.
• Refrigerate for 1 hour.

EASY SEAFOOD SALAD

Steps:

• Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Transfer zest and juice to a large bowl. Repeat with lemon and lime. Add shrimp, crab, onion and pepper; toss to coat. Serve on lettuce with crackers.

MARINATED CAULIFLOWER SALAD

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.

CAULIFLOWER WITH GARLIC AND TOMATOES

Steps:

• Cut the cauliflower into florets and cut the florets in half or quaters to creat 1-inch pieces.
• Heat 2 tablespoons of the olive oil in a skillet over medium heat.
• Add the cauliflower and cook, stirring occasionally, until the cauliflower begins to brown.
• Add the other half tablespoon of olive oil, tomatoes, garlic, pepper flakes, and basil.
• Cover and simmer until the cauliflower is tender but still has some resistance when sampled, about 6-8 minutes.
• Add salt and pepper to taste.