YOTAM OTTOLENGHI'S CAULIFLOWER SALAD
From his famous cookbook "Jerusalem", this salad is classic Ottolenghi: simple but a unique combination, and 100% yum. If you only try one cauliflower salad in your life, make it this one!Handy related recipes: How to cut cauliflower florets quickly & neatly, and Roasted Cauliflower.
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 220°C/425°F (200°C fan).
- Toss cauliflower with oil, salt and pepper. Spread on tray, roast 20 minutes, turn, then roast for a further 5 to 10 minutes until the edges are golden brown and the cauliflower is cooked through. Don't let it get overcooked, sad and soggy!
- Transfer to bowl and let cool for 20 minutes.
- Turn oven down to 160°C/320°F (140°C fan). Spread hazelnuts on tray then roast for 5 minutes until they smell amazing.
- Cool slightly, then roughly chop (most skin will naturally fall off).
- Place hazelnuts, parsley and celery into the bowl. Sprinkle over cinnamon, allspice, salt and pepper. Drizzle with olive oil, maply syrup and vinegar. Toss gently with hands or rubber spatula.
- Plate up: Taste, add more salt or pepper if needed. Transfer to serving bowl. Scatter over pomegranates. Serve at room temperature.
Nutrition Facts : Calories 178 kcal, Carbohydrate 9 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Sodium 393 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
BROCCOLI CAULIFLOWER SALAD RECIPE
Broccoli and Cauliflower Salad recipe flavored with a lighter yogurt-based dressing, cheese and sunflower seeds, and bacon. Perfect as a side dish or a healthy lunch. Take it with you to any potlucks, BBQ parties or picnic and accept the compliments.
Provided by Aysegul Sanford
Categories Salad
Time 32m
Number Of Ingredients 14
Steps:
- To make the dressing, place all ingredients in a bowl and whisk together until fully combined.
- Preheat the oven to 400 F degrees. To cook the bacon, place each slice on a sheet pan. Bake for 12 minutes. Flip the bacon and cook for another 5 minutes or until it is crispy. Allow them to cool and cut into small pieces.
- To assemble the salad, place broccoli, cauliflower, red onion, sunflower seeds, raisins, and bacon in a large bowl. Drizzle with the dressing, cover it with plastic wrap, and let it rest in the fridge for 30 minutes or upto 4 hours.
- Sprinkle with the cheese and serve.
Nutrition Facts : Calories 305 kcal, Carbohydrate 29 g, Protein 7 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 360 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
CAULIFLOWER SALAD
This Cauliflower Salad recipe is not your average mayo salad! Instead, it's a restaurant worthy, Thanksgiving worthy salad boasting plentiful, caramelized roasted veggies, juicy, sweet craisins, popping red onions and roasted, salted, crunchy pepitas all bathed in an exotic vibrant, garlicky, herb chermoula dressing. The end result is hypnotic, satisfying and will keep everyone coming back for more! Best of all, this Cauliflower Salad is make ahead friendly to eliminate all that last-minute stress and can last days in the refrigerator. I've included everything you need to know about how to make Cauliflower Salad, tips and tricks and ways to customize this Cauliflower Salad recipe with veggie swaps and add-ins to make YOUR favorite Cauliflower Salad!
Provided by Jen
Categories Side Dish
Time 50m
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F. Line a large baking sheet with foil and lightly spray with cooking spray.
- Add cauliflower florets and carrots. Drizzle with olive oil and sprinkle with curry powder, salt, pepper and garlic powder. Spread veggies out in an even layer so the florets aren't touching.
- Bake at 425 degrees F for 20-25 minutes OR until cauliflower and carrots are tender-crisp. Meanwhile, make Chermoula.
- Add all Chermoula ingredients to your food processor and process until smoothing, scraping down the sides of the bowl a few times.
- Remove roasted cauliflower and carrots to a serving bowl. Add pepitas to the same baking sheet and toss in the leftover oil/spices from the veggies. Spread in an even layer and toast at 425 for 5 minutes.
- Add pepitas to veggies along with craisins and red onions. Add desired amount of Chermoula (you may not use all of it) and gently toss. Serve warm or at room temperature.
MAKE AHEAD CAULIFLOWER SALAD
My mom's famous make-ahead cauliflower salad for picnics and barbeques.
Provided by Iwnbb
Categories Salad Vegetable Salad Recipes Cauliflower
Time P1DT35m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces.
- Layer iceberg lettuce, cauliflower, red onion, bacon, mayonnaise, sugar, and Parmesan cheese in a large bowl, in that order. Cover tightly with plastic wrap. Place a heavy pan on top of the salad to press it down.
- Refrigerate for 24 to 36 hours, checking occasionally that salad is still pressed down.
- Toss salad; season with black pepper.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 13.6 g, Cholesterol 33.9 mg, Fat 30.8 g, Fiber 2.9 g, Protein 10.7 g, SaturatedFat 6.4 g, Sodium 666.5 mg, Sugar 8.8 g
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
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