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
ROASTED CAULIFLOWER AND EGGPLANT SALAD
A simple combination that makes a delicious side.
Provided by Caroline's Cooking
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400F/200C.
- Dice the eggplant into roughly 3/4in/2cm dice and cut any larger cauliflower florets to give you roughly the same sized pieces. Toss both in the oil, salt and pepper in a large roasting dish so you have all in one layer, as far as possible.
- Roast the vegetables for approx 20 minutes until tender.
- You can cool the vegetables and store in the refrigerator for a day or two. If using immediately, while they are roasting chop the herbs and blend with the lemon juice, oil and mustard. Pour over the roast vegetables and serve - warm, room temp and cold all work.
Nutrition Facts : Calories 201 kcal, Carbohydrate 9 g, Protein 2 g, Fat 18 g, SaturatedFat 2 g, Sodium 327 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
ROASTED CAULIFLOWER AND EGGPLANT FUSILLI
Lots of flavour and lots of veggies, this pasta dish has a very Mediterranean feel to it and is a nice gluten free option with the wild rice pasta. You can of course use any shaped pasta really, but the wild rice pasta is very nice and well worth a try.
Time 40m
Number Of Ingredients 8
Steps:
- Cook you pasta as per the directions on the package. Strain well and the drizzle a little oil over them so they do not stick and set aside.
- Preheat a large fry pan on medium high heat. Add the olive oil and then the cauliflower and cook, stirring occasionally until it just begins to soften.
- Now add the eggplant and onion and a little more oil if necessary. Sauté, stirring regularly until the onions have started to brown.
- Add the garlic and sauté for 1 minute longer stirring frequently.
- Next up are the tomatoes. Toss them in and cook, stirring regularly until they start to break down.
- Now you can add the cooked pasta and the feta cheese and heat until warm. Serve immediately.
ITALIAN ROASTED CAULIFLOWER SALAD
Roasted cauliflower salad from Calabria, Italy with olives, capers, chili pepper, parsley and olive oil. Healthy, gluten free, vegan, pareve.
Provided by Tori Avey
Categories Salad
Time 35m
Number Of Ingredients 9
Steps:
- Place a rack in the center of your oven and preheat to 425 degrees F. Line a baking sheet with aluminum foil for easier cleanup, if desired. Pull the leaves off of the cauliflower base. Cut off the lower part of the stem.
- Cut the head of cauliflower into four quarters.
- Slice each quarter into 6-8 pieces. You want as many flat surfaces as possible on each floret-- the flat surfaces caramelize best. Caramelization is the key to giving the roasted cauliflower flavor-- those golden, sugary juices take this veggie from good to amazing.
- Give all the florets a thorough rinse in a colander. Shake them dry.
- Place the florets in a large bowl and drizzle them with 1 tbsp olive oil. Add the minced garlic florets to the bowl. Toss the cauliflower florets till they're coated with olive oil and minced garlic.
- Spread the florets out in an even layer on the baking sheet. Reserve any small bits of cauliflower that have fallen away from the florets in a small bowl. Sprinkle the cauliflower florets lightly with pepper.Place the baking sheet into the preheated oven and let the cauliflower roast for 10 minutes. While cauliflower is roasting, prep your other ingredients-- chop the parsley, juice the lemon, etc.
- After 10 minutes, remove the baking sheet from the oven. Use tongs to turn over the florets, making sure that the florets with flat surfaces are pressed directly against the baking sheet. This will enhance caramelization. Sprinkle the reserved cauliflower bits onto the baking sheet. Return the baking sheet to the oven. Let the cauliflower roast for 10-20 minutes longer till tender. When it's ready you will be able to pierce it easily with a fork.Remove the cauliflower from the oven. Spread it out on a large plate or platter and allow to cool.
- Throw the room temperature cauliflower into a salad bowl along with the remaining 3 tbsp of olive oil, parsley, chopped olives, capers, lemon juice and red pepper flakes. The red pepper flakes are very spicy, add with care.
- Toss gently to combine all ingredients. Season with salt and pepper to taste (I didn't add any salt because the olives and capers are salty, but some might like a touch of salt added to this dish). You can also add more olive oil to taste, if desired.
- Serve salad at room temperature. Italians like to serve this salad with warm freshly baked bread and copious amounts of olive oil. Served on its own the way I've described here, it is gluten free, low carb, and heart healthy.
Nutrition Facts : Calories 156 kcal, Carbohydrate 12 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Sodium 356 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
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
CAULIFLOWER EGGPLANT CURRY-CUMIN ROAST
I had cauliflower and eggplant that were getting tired, so I created this recipe to use it. I was pleasantly surprised with the outcome.
Provided by Chicken Lover
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with parchment paper.
- Place eggplant and cauliflower in a large bowl with a lid.
- Whisk olive oil, curry powder, ground cumin, garlic salt, and basil together in a bowl; pour over eggplant and cauliflower. Place lid on bowl with eggplant mixture and shake until well coated. Arrange eggplant and cauliflower on prepared baking sheet.
- Bake in preheated oven until browned and caramelized, about 30 minutes.
Nutrition Facts : Calories 345.8 calories, Carbohydrate 23.9 g, Fat 28 g, Fiber 13 g, Protein 5.8 g, SaturatedFat 3.9 g, Sodium 501.1 mg, Sugar 9.6 g
ROASTED CAULIFLOWER WITH EGGPLANT
Provided by ReadySetEat
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425˚F (220˚C). Toss together cauliflower, 2 tbsp (30 mL) olive oil, and half each of the cumin, salt and pepper. Arrange on parchment paper-lined baked sheet in single layer; bake for 20 to 25 minutes or until golden brown.
- Meanwhile, heat remaining oil in large skillet set over medium heat; cook eggplant, onion, garlic, and remaining cumin, salt and pepper for 8 to 10 minutes or until golden and softened.
- Stir in Ro*Tel® Original Diced Tomatoes & Green Chilies, bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until eggplant is tender.
- Divide cauliflower among 4 bowls. Top with eggplant mixture. Sprinkle with cilantro.
Nutrition Facts : @id https
ROASTED EGGPLANT SALAD WITH GARLIC RICED CAULIFLOWER
This salad is inspired by a Filipino dish called "Silog" It's a combination of two Tagalog words. "Si comes from the word sinangag (which is garlic fried rice) and "log" comes from the word itlog (egg!). The rice and egg is usually served with a protein and some fresh tomatoes on the side. In my version I replaced the protein with some meaty eggplant and made some cauliflower fried rice instead, as some of you are probably still in the I'm avoiding gluten and grains stage of the year. All the veggies are served on top of a mix of Asian Greens and dressed with a sesame tamarin sauce. Enjoy!
Provided by Rezel Kealoha
Yield Makes 4 Salads
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350. Place the sliced eggplants and green beans on a baking tray and season with 2 tablespoons of the garlic oil and salt and pepper. Place the riced cauliflower on a separate baking tray and season with the remaining garlic oil and salt and pepper.
- Place in the oven and set timer for 15 minutes. Take out the green beans and put on a platter. The beans have finished cooking. Flip the eggplant slices over and stir the cauliflower rice. Cook for a further 15 minutes until the eggplant slices and cauliflower is nice and brown.
- While the vegetables are cooking boil some water in a sauce pan. Once the water has started boiling, carefully drop in the eggs and cook for 6 minutes. Take the eggs out of the boiling water and place in a bowl with ice water. Peel the eggs and set aside with the green beans.
- To Serve Lay out some Asian Greens in a bowl and top with the cauliflower rice and arrange the eggplant, green beans, tomatoes and an egg on top. Garnish with the sliced green onions and serve with the Sesame Tamari Dressing.
ROASTED CAULIFLOWER SALAD RECIPE
This roasted cauliflower salad has cauliflower florets and other vegetables then roasted for 25 minutes and drizzled with a sumptuous tahini dressing.
Provided by Kristina Moore
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F (220 degrees 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 to 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 : Carbohydrate 20.40g, Fat 29.54g, Fiber 7.49g, Protein 7.08g, SaturatedFat 4.23g, ServingSize 4.00, Sodium 664.31mg, Sugar 0.00, UnsaturatedFat 18.17g
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