CAULIFLOWER SALAD
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the cauliflower into florets. Place them in a saucepan and add cold water to cover. Add the milk and salt and bring to a boil. Simmer for about 10 minutes or until tender but not mushy. Drain well and let cool.
- Place the oil and vinegar in a salad bowl, add salt and pepper, and blend well with a whisk.
- Add cauliflower, capers, parsley, more pepper to taste, toss well and serve.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 466 milligrams, Sugar 2 grams
SPANISH CAULIFLOWER
Make and share this Spanish Cauliflower recipe from Food.com.
Provided by ChefDebs
Categories Cauliflower
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Break the cauliflower into florets and cook in boiling salted water for 5 minutes Drain.
- In a large bowl combine the butter, sugar, salt, pepper and cracker crumbs.
- Stir in the green peppers, tomatoes, onion 1 1/4 cup cheese and drained cauliflower.
- Pour into a 2 quart casserole and top with remaining cheese.
- Bake in a 350* oven for 1 hour.
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
SPANISH CAULIFLOWER RICE
A quick and easy side dish that is chuck full of veggies, but doesn't taste like it? Sign us up. Our Spanish Cauliflower rice is the perfect low-carb compliment to any Spanish main dish.
Provided by Steph
Categories Side
Yield 6
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, saute diced onion in olive oil until tender (about 5 minutes).
- Increase heat to medium-high. Add frozen riced cauliflower, tomato paste, tomatoes, cumin, chili powder, garlic, salt and pepper. Continue to cook for about 6-8 minutes, until the cauliflower is light and fluffy and the mixture is hot.
- Serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 218 kcal, Fat 15 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 18 g, Sugar 9 g, Protein 4 mg
SPANISH CAULIFLOWER RICE
This delicious cauliflower rice is a great side dish for any Spanish or Mexican meal. It is also Whole30® compliant!
Provided by JenEats
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 2 minutes more. Add red belle pepper and tomato. Cook another 3 minutes.
- Add cauliflower rice, broth, tomato paste, cumin, paprika, oregano, and ancho chile powder to the skillet. Stir to combine and cook about 5 minutes.
- Taste and adjust seasoning if desired. Cook until cauliflower still has a bite and is not mushy, 3 to 5 minutes more. Season with salt and pepper before serving.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 14.3 g, Fat 7.2 g, Fiber 5.6 g, Protein 5.2 g, SaturatedFat 1 g, Sodium 172.5 mg, Sugar 3 g
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