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
ROASTED CAULIFLOWER SALAD WITH LEMON DRESSING
Whip up a restaurant-worthy meal with a quick and easy recipe for roasted cauliflower salad paired with a sweet and tangy lemon dressing.
Provided by Kelly Senyei
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400ºF. Line a baking sheet with foil.
- Cut the head of cauliflower into florets then place them on the baking sheet. Drizzle the cauliflower with the olive oil and toss to combine. Season the cauliflower with salt and pepper then roast it for about 45 minutes until golden brown.
- While the cauliflower is roasting, prepare the dressing (recipe follows).
- Remove the cauliflower from the oven and transfer it to a large bowl. Fold in the cranberries, toasted almonds and Parmesan cheese. Drizzle in the dressing, tossing to combine, and serve.
- In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey. While whisking, stream in the olive oil. Taste and season the dressing with salt and pepper.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 284 kcal, Carbohydrate 19 g, Protein 6 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 187 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY
Here's what you need: cauliflower florets, olive oil, italian breadcrumb, garlic powder, salt, grated parmesan cheese
Provided by Tasty
Categories Sides
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425˚F (220˚F).
- In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
- Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
- Spread the cauliflower on a greased, foil-lined baking sheet.
- Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 34 grams, Fat 6 grams, Fiber 5 grams, Protein 11 grams, Sugar 6 grams
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
CAULIFLOWER "POTATO SALAD" RECIPE BY TASTY
Here's what you need: cauliflower, salt, pepper, olive oil, eggs, celery, red onion, greek yogurt, dijon mustard, honey, dill, olive oil, garlic, lemon
Provided by Kwesi James
Categories Sides
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400˚F (200˚C).
- Slice cauliflower into small florets.
- Place cauliflower onto baking sheet and season with salt, pepper, and olive oil.
- Bake in preheated oven for 25 minutes or until lightly browned and a bit crispy.
- In a large bowl, combine all dressing ingredients. Set aside.
- Once cauliflower is cooked, set aside and let cool slightly.
- Dice eggs, onion, and celery.
- In a large bowl, combine cauliflower, eggs, onion, celery, and dressing.
- Garnish with more freshly chopped dill before serving.
- Enjoy!
Nutrition Facts : Calories 178 calories, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, Sugar 9 grams
WHOLE ROASTED CAULIFLOWER RECIPE BY TASTY
Here's what you need: cauliflower, tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, garlic, pita, tzatziki sauce, fresh cilantro
Provided by Rachel Gaewski
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C).
- Prep cauliflower by removing leaves and stem with a knife, then place on a parchment paper-lined baking sheet.
- In a small bowl, whisk together tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, and garlic.
- Pour tahini mixture over cauliflower, using your hands to make sure entire head is covered.
- Bake cauliflower for 1 hour and 15 minutes. Make a tent with aluminum foil and cover halfway through.
- Cut cauliflower into pieces and then separate florets.
- Serve on warm pita with tzatziki sauce and cilantro.
- Enjoy!
Nutrition Facts : Calories 251 calories, Carbohydrate 15 grams, Fat 20 grams, Fiber 5 grams, Protein 6 grams, Sugar 3 grams
CAULIFLOWER SALAD
Everyone who tries this salad loves it! I like to make it often when cauliflower is in season. People may be surprised, but there still are a lot of farms here on Long Island, and there's nothing quite like fresh Long Island produce. -Paula Pelis, Rocky Point, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss cauliflower, carrots, celery, green onions and radishes. Combine all of the remaining ingredients; pour over vegetables and stir to coat. Cover and chill for several hours.
Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ROASTED CAULIFLOWER
Roasting is a simple way to prepare cauliflower. Seasoned with a wonderful blend of herbs, this side is easy enough for weeknight dinners. It's one of the best baked cauliflower recipes I've found. -Leslie Palmer, Swampscott, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 8 ingredients; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 425° until tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.
Nutrition Facts : Calories 107 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 120mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges
CAULIFLOWER SALAD
I came up with this one summer when I was on a low carb diet, it is similar to a potato salad but made without the potato.
Provided by Debbie Lopez
Categories Cauliflower Salad
Time 2h35m
Yield 6
Number Of Ingredients 10
Steps:
- Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
- In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 12.8 g, Cholesterol 103.4 mg, Fat 24.6 g, Fiber 4 g, Protein 6.9 g, SaturatedFat 4.1 g, Sodium 742.2 mg, Sugar 5.5 g
WHITE BEAN SALAD WITH ROASTED CAULIFLOWER
This is the kind of substantial salad that's nice to have on hand, no matter the occasion. If you have time, it's best made with large dried white beans, such as cannellini, simmered at home. (It's great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
- Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
- Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.
CAULIFLOWER-SALSA SALAD
Steps:
- Cut cauliflower into florets. In a large saucepan, place steamer basket over 1 in. of water. Place cauliflower in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 6-8 minutes. Remove cauliflower and immediately drop into ice water. Drain and pat dry., Place cauliflower in a large bowl; toss with salsa, garlic oil and pepper; stir in parsley. Refrigerate at least 30 minutes before serving, or up to 2 hours.
Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 338mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
QUICK CAULIFLOWER SALAD
Bacon, cheese, tomatoes and olives really dress up plain old cauliflower. Even my husband had to admit this salad is delicious!
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cauliflower, tomatoes, onions, cheese and olives. Add mayonnaise; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with bacon.
Nutrition Facts : Calories 199 calories, Fat 17g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 414mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
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