Marinated Romanesco And Cauliflower Salad Recipes

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ITALIAN ROMANESCO CAULIFLOWER SALAD



Italian Romanesco Cauliflower Salad image

This is a traditional salad from Naples, known as Insalata di Rinforzo, which is typically served at Christmas time. It's lovely and colorful as it uses cauliflower, lime green Romanesco and dark green broccoli and is jazzed up with olives and red pickled peppers. It is served with a lemon-based vinaigrette and sometimes anchovies and capers.

Provided by linacavezza

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 45m

Yield 8

Number Of Ingredients 11

2 pounds broccoli, broken into florets
1 head cauliflower, broken into florets
1 head Romanesco cauliflower, broken into florets
2 lemons, juiced
6 ½ tablespoons extra-virgin olive oil
1 clove garlic, minced
1 teaspoon chopped fresh oregano
salt and ground black pepper to taste
10 green Italian olives, or more to taste
10 black Italian olives, or more to taste
2 papaccelle (pickled sweet peppers), cut into strips

Steps:

  • Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
  • Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
  • Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
  • Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
  • Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 16.6 g, Fat 12.9 g, Fiber 7.1 g, Protein 6.4 g, SaturatedFat 1.8 g, Sodium 273.8 mg, Sugar 5.8 g

CAULIFLOWER STEAKS WITH ROMESCO SAUCE



Cauliflower Steaks with Romesco Sauce image

Vegetarians and meat-eaters alike will appreciate the appeal of this hearty knife-and-fork dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Number Of Ingredients 5

1 large head cauliflower
2 tablespoons extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
Homemade Romesco Sauce
Fresh herbs, such as flat-leaf parsley, basil, or chives, or microgreens, for serving

Steps:

  • Preheat oven to 425 degrees. Trim bottom of stem from cauliflower and stand head upright on a cutting board. Cut into 4 vertical slices, each 1 to 1 1/2 inches thick. Arrange in a single layer on a rimmed baking sheet and brush both sides with oil. Season with salt and pepper.
  • Roast, flipping once, until cauliflower is tender and golden, about 35 minutes. Serve with romesco sauce and topped with herbs or microgreens.

MARINATED CAULIFLOWER SALAD



Marinated Cauliflower Salad image

This tasty salad can marinate for up to a day, which lets the cauliflower soak up the dressing. It's delicious chilled or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 large head cauliflower (about 2 pounds), cut into small florets
1/4 cup white-wine vinegar
1/4 cup finely chopped red onion
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons brine-packed capers, drained and rinsed
2 tablespoons chopped fresh parsley

Steps:

  • Bring a medium pot of salted water to a boil. Working in batches, blanch cauliflower until just tender, about 2 minutes. Drain; transfer to a bowl.
  • Whisk together vinegar, onion, and mustard in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper. Drizzle vinaigrette over warm cauliflower, and add capers and parsley. Stir to combine.
  • Cover, and refrigerate overnight or up to 1 day. Serve chilled or at room temperature.

MARINATED CAULIFLOWER SALAD



Marinated Cauliflower Salad image

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

1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons water
5 cups fresh cauliflowerets
1 bay leaf
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 medium carrot, shredded
1 small red onion, chopped
1/4 cup minced fresh parsley
1/4 teaspoon dried basil

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

SPICY MARINATED CAULIFLOWER SALAD



Spicy Marinated Cauliflower Salad image

Simple cauliflower salad dressed in a homemade vinegar dressing that is a perfect side for a summertime BBQ, picnic, or potluck. My inspiration came from my love of giardiniera. Feel free to omit the crushed red pepper flakes for a non-spicy version.

Provided by Soup Loving Nicole

Categories     Salad     Vegetable Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 13

1 head cauliflower, broken into florets
1 medium red bell pepper, chopped
1 medium carrot, sliced
½ medium red onion, chopped
1 stalk celery, sliced
⅓ cup pimento-stuffed green olives, cut in half
1 teaspoon minced fresh parsley
salt and ground black pepper to taste
⅓ cup white vinegar
2 tablespoons olive oil
1 clove garlic, minced
½ teaspoon freeze-dried dill
½ teaspoon crushed red pepper flakes

Steps:

  • Combine cauliflower, bell pepper, carrot, onion, celery, olives, parsley, salt, and pepper in a large bowl.
  • Whisk vinegar, olive oil, garlic, dill, and crushed pepper flakes together in a small bowl until smooth. Pour dressing over the cauliflower mixture. Stir until evenly combined.
  • Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 6.6 g, Fat 4.6 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 224.8 mg, Sugar 3.1 g

MARINATED BROCCOLI-CAULIFLOWER SALAD



Marinated Broccoli-Cauliflower Salad image

My mother made this for a family gathering several years ago, and I've been serving it ever since. Everyone enjoys this well-dressed salad.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

1 small bunch broccoli, cut into florets
1 small head cauliflower, broken into florets
1/2 pound sliced fresh mushrooms
1 small red onion, halved and sliced
1/2 cup canola oil
1/4 cup sugar
2 tablespoons cider vinegar
3/4 teaspoon onion salt
1/2 teaspoon paprika

Steps:

  • In a large bowl, combine the broccoli, cauliflower, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Pour over vegetables and toss gently to coat. Cover and refrigerate overnight, stirring occasionally.

Nutrition Facts :

MARINATED ROMANESCO AND CAULIFLOWER SALAD



Marinated Romanesco and Cauliflower Salad image

A broccoli salad recipe I played with. Printed in First magazine, June 1998. You could also substitute broccoflower for the romanesco. References online describe the romanesco as looking like a cross between a wedding cake and a star fish! Similar to cauliflower and cooked in much the same way, but it has a nuttier flavor. Do give it a try! It's a shame to have to chop the romanesco up for this recipe! Another way to serve it is to steam the romanesco whole with just the lower stalk cut off and florets left intact. Talk about a presentation! Add a drizzle of lemon juice or butter; sprinkle of salt and pepper. Oh yes!

Provided by COOKGIRl

Categories     Vegetable

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons rice vinegar (seasoned or regular)
2 tablespoons peanut oil
1 garlic clove, minced
1 tablespoon fresh gingerroot, grated
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 lb romanesco, florets
3/4 lb cauliflower floret
2 carrots, peeled and sliced diagonally
1 red peppers (optional) or 1 -2 Thai peppers, seeded, minced (optional)
3 tablespoons fresh cilantro, chopped

Steps:

  • Prepare the dressing in a non-reactive bowl by whisking the ingredients together. Taste and adjust seasoning if necessary. Set aside.
  • Lightly blanch the romanesco and cauliflower in a large pot of boiling water, only until the romanesco is brightly colored. Immediately plunge into cold water to stop the cooking process. Drain well.
  • Transfer the blanched vegetables, carrots (and chilies if using) to a salad bowl and pour the salad dressing over them. Cover.
  • Best if salad is prepared several hours in advance to allow the vegetables to marinate.
  • *Important*: stir in the cilantro leaves just before serving.

Nutrition Facts : Calories 64.3, Fat 4.6, SaturatedFat 0.8, Sodium 225.3, Carbohydrate 5.4, Fiber 2.1, Sugar 2.3, Protein 1.4

EASY BROCCOLI AND CAULIFLOWER SALAD



Easy Broccoli and Cauliflower Salad image

This recipe is fun and easy to make! It will sure add color to your table at supper time! It is a great recipe to fool around with, adding your favorites is easy! It came from a family member and we have altered their recipe. Have fun! =)

Provided by mollygirl_14

Categories     Cauliflower

Time 20m

Yield 3-6 serving(s)

Number Of Ingredients 9

2 large head broccoli (fouretts only)
1 head cauliflower (tops)
1 cup sunflower seeds (the middle seed)
1/4 cup chopped red onion
1 lb bacon, cooked and crumbled
1 cup cheese (white or yellow)
1 cup mayonnaise
2 tablespoons cider vinegar
1/3 cup sugar

Steps:

  • Toss togeather: broccoli, cauliflower, sunflower seeds, onion, bacon and cheese. Set aside. Mix and chill dressing. **mix dressing 2 hours ahead of time. before serving, mix all togeather.

Nutrition Facts : Calories 1676.2, Fat 129, SaturatedFat 35, Cholesterol 147.4, Sodium 2375, Carbohydrate 92.6, Fiber 20.6, Sugar 40.5, Protein 52

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.

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