Parmesan Broccoli And Cauliflower Salad Recipes

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BROCCOLI AND CAULIFLOWER SALAD



Broccoli and Cauliflower Salad image

This salad has been a family-favorite for years. Even people who don't typically like salad are surprised by how much they enjoy this dish. This is a real winner at potlucks and other large gatherings, as it makes quite a lot of salad.

Provided by SFORD1024

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 3h30m

Yield 20

Number Of Ingredients 11

1 pound bacon
2 cups mayonnaise
⅓ cup grated Parmesan cheese
¼ cup white sugar
½ teaspoon dried basil
4 cups broccoli florets
4 cups cauliflower florets
1 large red onion, thinly sliced
1 large head lettuce, cut into bite-size pieces
2 cups seasoned croutons
1 cup sliced water chestnuts

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
  • Whisk mayonnaise, Parmesan cheese, sugar, and basil together in a large bowl until smooth. Add broccoli, cauliflower, and red onion to mayonnaise mixture; toss to coat. Refrigerate salad until chilled and flavors have blended, 3 hours to overnight.
  • Crumble bacon. Mix bacon, lettuce, croutons, and water chestnuts into salad.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 10.8 g, Cholesterol 18 mg, Fat 21.8 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 383.4 mg, Sugar 4.9 g

PARMESAN BROCCOLI AND CAULIFLOWER SALAD



Parmesan Broccoli and Cauliflower Salad image

Recipe courtesy of Giada De Laurentis. Fast Food That Won't Weigh You Down -- Everyday Italian. I couldn't believe this recipe wasn't on zaar -- well here it is and it is delicious!

Provided by Manami

Categories     Spinach

Time 21m

Yield 4 serving(s)

Number Of Ingredients 12

2 1/2 cups bite-sized broccoli florets
2 1/2 cups bite-sized cauliflower florets
2 eggs, lightly beaten
1 cup grated parmesan cheese
1/2-1 cup olive oil
1/2 teaspoon kosher salt
crushed red pepper flakes
4 cups lightly packed fresh spinach leaves
1/2 lemon, zest of
1 lemon, juice of
1/4 cup extra virgin olive oil
1/2 teaspoon fresh ground black pepper

Steps:

  • Place the broccoli and cauliflower in a large bowl.
  • Toss with the beaten eggs to coat evenly.
  • Place the Parmesan & crushed red pepper flakes, in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
  • Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet.
  • Warm the olive oil over medium-high heat.
  • When the oil is hot, carefully add the Parmesan-coated vegetables.
  • Do not overcrowd the pan.
  • Cook in batches, if necessary.
  • Let the vegetables cook until a crust forms, about 3 minutes per side.
  • Turn the vegetables only when they easily release from the bottom of the pan.
  • Drain on paper towels and season with salt.
  • Place the spinach in a large bowl.
  • In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper.
  • Drizzle the spinach with the vinaigrette and toss to coat.
  • Add the Parmesan coated vegetables.
  • Toss and serve.

Nutrition Facts : Calories 541.1, Fat 50.5, SaturatedFat 10.8, Cholesterol 127.8, Sodium 690.7, Carbohydrate 9.1, Fiber 2.3, Sugar 2.3, Protein 16.2

BROCCOLI-CAULIFLOWER SALAD



Broccoli-Cauliflower Salad image

This is a favorite at salad suppers, I serve the dressing on the side for these suppers.

Provided by Colleen

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 8

1 cup broccoli florets
1 cup cauliflower florets
2 cups hard-cooked eggs, diced
1 cup shredded Cheddar cheese
6 slices bacon
1 cup mayonnaise
½ cup white sugar
2 tablespoons white wine vinegar

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
  • In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon.
  • Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.

Nutrition Facts : Calories 399.7 calories, Carbohydrate 15.5 g, Cholesterol 177 mg, Fat 33 g, Fiber 0.6 g, Protein 11.2 g, SaturatedFat 8.3 g, Sodium 452.8 mg, Sugar 13.7 g

BROCCOLI AND CAULIFLOWER SALAD



Broccoli and Cauliflower Salad image

My family loves the "crunch" of this broccoli and cauliflower salad...and each crisp ingredient adds to that delight! The secret of this recipe is to make the dressing a day ahead to allow the flavors to blend.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 11

2 cups mayonnaise
1/2 cup sugar
1/3 cup grated Parmesan cheese
2 tablespoons vinegar
2 tablespoons finely chopped onion
1/2 cup raisins
1 bunch broccoli, cut into florets
1 small head cauliflower, cut into florets
1 can (8 ounces) sliced water chestnuts, drained
1/2 pound bacon, cooked and crumbled
2/3 cup slivered toasted almonds

Steps:

  • In a small bowl, combine mayonnaise, sugar, Parmesan cheese, vinegar, onion and raisins; refrigerate several hours or overnight. Just before serving, combine broccoli, cauliflower, water chestnuts, bacon and almonds in a large bowl. Pour dressing over and toss to coat.

Nutrition Facts : Calories 548 calories, Fat 44g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 1043mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 4g fiber), Protein 14g protein.

CAULIFLOWER, BROCCOLI, OLIVE SALAD WITH A PARMESAN DRESSING



Cauliflower, Broccoli, Olive Salad With a Parmesan Dressing image

A nice salad for company or for any night of the week. Lightly blanched broccoli and cauliflower (still warm), tossed with olives, onions, a creamy Parmesan dressing and topped with crisp bacon. If you want, blanch the broccoli and cauliflower ahead of time and keep in a ziplock container or bag until you are ready to serve. If you want to serve it warm, just reheat in the microwave. I also do the bacon ahead and just keep in a small ziplock bag or container. This is a great salad that you can do ahead. Then just toss and serve. And any leftover dressing is great over vegetables, chicken or just as a standby salad dressing.

Provided by SarasotaCook

Categories     Vegetable

Time 40m

Yield 6-8 Salad size servings, 6-8 serving(s)

Number Of Ingredients 16

2 1/2 cups broccoli, cut in bite size pieces
2 1/2 cups cauliflower, cut in bite size pieces
1 medium onion, cut in quarters and thin sliced
1 small fennel bulb, cut in half and thin sliced
1 cup kalamata olive, cut in half (I prefer kalamata, but black will work just fine, I wouldn't suggest green olives)
6 slices bacon, diced and sauteed until crisp
1/4 cup milk
1/2 cup mayonnaise
1/4 cup parmesan cheese, grated
1 teaspoon minced garlic (more if you want, according to your taste)
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1 teaspoon fresh parsley
salt
pepper
parmesan cheese, fresh grated

Steps:

  • Dressing -- In a small bowl, mix the milk, mayo, parmesan, lemon juice, worcestershire, parsley, salt and pepper. Refrigerate until ready for use.
  • Bacon -- In a small sauce pan over medium heat, saute the bacon until crispy and brown. Remove to a plate lined with a paper towel to drain. Keep for later.
  • Vegetables -- Bring a large pot of water to a medium rolling boil. Salt well. Add the broccoli and cook 3-4 minutes until slightly tender, not soft. We are just blanching them. Remove and immediately immerse to a bowl filled with ice water and ice cubes. You want to stop the cooking process and keep the bright green color. Remove after a minute or so and let drain on a paper towel lined plate.
  • Do the same for the cauliflower. Again, drain well.
  • Salad -- Now I prefer this salad room temperature or even warm, but you can easily serve this chilled. You can warm up the vegetables right in the microwave for just a minute or so, or you them as soon as they are blanched, or even just served them chilled. Either way, they are all equally as good.
  • Finish -- Just toss the broccoli, cauliflower, olives, fennel and onion in a medium size bowl, and mix to combine. Then add in a little dressing at a time until you reach the consistency you prefer. Some like it more creamy than others, so just add as much dressing as you like.
  • Serve -- Just garnish with the bacon and you can also add fresh grated parmesan if you want.
  • ENJOY!

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CRISPY PARMESAN BROCCOLI AND CAULIFLOWER SALAD - GIADZY
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2021-03-02 Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish …
From giadzy.com
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Total Time 35 mins
Category Main Course, Salad
Calories 551 per serving
  • Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
  • Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.
  • Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.


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