Roasted Spanish Cauliflower Salad Recipes

ROASTED CAULIFLOWER SALAD RECIPE BY TASTY

Roasted Cauliflower Salad Recipe by Tasty image

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

Ingredients

1 medium head cauliflower, cut into florets
3 large carrots, cut into 1 inch (2.5 cm) pieces
1 tablespoon ground cumin
2 teaspoons paprika
kosher salt, to taste
black pepper, to taste
2 tablespoons olive oil
¼ medium red onion, thinly sliced
1 cup fresh italian parsley, roughly chopped
¼ cup tahini
1 clove garlic, grated
2 tablespoons lemon juice
¼ cup water
¼ cup olive oil
kosher salt, to taste
pepper, to taste

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 SALAD

Roasted Cauliflower Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 35m

Yield 12 servings

Number Of Ingredients 11

Ingredients

2 heads cauliflower, cut into medium florets
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup pine nuts
1/4 cup pesto
3 tablespoons champagne vinegar
6 cups mixed baby arugula, spinach and kale
1/2 cup pitted Castelvetrano olives, halved
1/2 cup pitted kalamata olives, halved
1/2 cup fresh Italian parsley leaves

Steps:

Preheat the oven to 450 degrees F.
Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.

ROASTED CAULIFLOWER SALAD

Roasted Cauliflower Salad image

Roasted cauliflower florets are the crunchy centerpiece of this salad, which is dressed with a sprightly vinaigrette.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 11

Ingredients

2 heads cauliflower, cut into florets
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup dried cherries
1/2 cup sliced almonds, toasted
1/2 cup pitted green olives
1/4 cup cleaned, trimmed, and thinly sliced radishes
4 cups watercress
1/2 cup whole parsley leaves
1/2 cup blue cheese, crumbled
3/4 cup Apple-Cider Vinaigrette

Steps:

Preheat oven to 425 degrees.
Place cauliflower in a large bowl and drizzle with olive oil; season with salt and pepper and toss to combine. Transfer to a baking sheet and roast cauliflower until golden brown, about 25 minutes. Set aside and let cool, 10 to 15 minutes.
Transfer cauliflower to a bowl and add cherries, almonds, olives, radishes, watercress, parsley, and cheese. Season with salt and pepper and drizzle with vinaigrette; toss to combine and serve.

ROASTED CAULIFLOWER SALAD WITH HALLOUMI AND LEMON

Roasted Cauliflower Salad With Halloumi and Lemon image

Inspired by Mediterranean and Moroccan dishes, this tangy, earthy roasted cauliflower salad is a satisfying vegetarian meal. Spiced cauliflower, salty halloumi, peppery arugula, buttery avocado and a honey-lemon vinaigrette fill it with contrasting textures, temperatures and flavors. There's lots of room for substitutions or additions: Swap in orange zest and juice for the preserved lemon, smashed green olives for the avocado or kale for the arugula. If looking to bulk it up, you could toss in some seared shrimp, roasted chicken, pearl couscous or whole grains.

Provided by Alexa Weibel

Categories dinner, lunch, weekday, salads and dressings, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 large head cauliflower (about 2 pounds), cut into 1 1/2-inch wedges
1/2 cup olive oil
1 teaspoon Aleppo or 1/2 teaspoon red-pepper flakes
1 1/2 teaspoons ground coriander
3/4 teaspoon ground turmeric
Kosher salt and black pepper
1 small shallot, minced (about 1/3 cup)
1/4 cup golden raisins
1 large preserved lemon, seeded, halved, seeded, then very thinly sliced (about 3 tablespoons)
1 tablespoon red wine vinegar
1 teaspoon honey
1 (8-ounce) block halloumi
6 ounces baby arugula (about 8 packed cups)
1 large ripe avocado, halved, pitted and diced
1 cup torn fresh flat-leaf parsley leaves and tender sprigs

Steps:

Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.
In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 teaspoon salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You'll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.
Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.

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