Warm Cauliflower Salad With Caper Vinaigrette Recipes
CAULIFLOWER SALAD WITH CAPERS, PARSLEY AND VINEGAR
This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be. Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing. The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 45m
Yield Serves 6 as a starter or side dish
Number Of Ingredients 8
Steps:
- Place the cauliflower in a steaming basket over one inch of boiling water; cover and steam one minute. Lift the lid for 15 seconds, then cover again and steam for six to eight minutes until tender. Refresh with cold water, then drain on paper towels.
- In a large bowl, mix together the garlic, parsley, capers, vinegar and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold or at room temperature.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 115 milligrams, Sugar 2 grams
WARM CAULIFLOWER SALAD WITH CAPER VINAIGRETTE
Slightly charred and still hot-out-of-the-oven cauliflower is the base for a simple but tangy and flavorful caper dressing. Paired with sweet dates, dried cranberries and crunchy almonds, it's the perfect warm salad that can be enjoyed on its own as a light and satisfying main dish for lunch, or an elegant side to your favorite dinnertime entrée.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- For the cauliflower salad: Remove the core and leaves from the cauliflower, then use your hands and a knife to break apart and coarsely chop the florets into about 2- to 3-inch pieces. Spread on a baking sheet and drizzle generously with the oil. Season with salt. Toss to coat, then roast until the cauliflower is tender and slightly crisp around the edges, 15 to 20 minutes.
- Meanwhile, make the caper vinaigrette: Combine the garlic, lemon zest and juice, oil, vinegar, parsley, capers, honey, 1/2 teaspoon salt and 1 teaspoon pepper in a blender or food processor and puree until smooth.
- Transfer the cauliflower to a large bowl. Add the dates, almonds, cranberries and capers. Pour in about 1/3 cup of the dressing and toss to coat evenly. Taste and add additional dressing as desired (you won't need all of it). Sprinkle with the crushed red pepper flakes if desired and serve warm.
WARM CAULIFLOWER SALAD
Categories Salad Fish Side Broil Quick & Easy Low/No Sugar Cauliflower Fall Parsley Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Mince and mash garlic to a paste with kosher salt using a large heavy knife, then add anchovy and capers and finely chop. Transfer mixture to a large bowl and whisk in lemon juice and pepper, then add oil in a slow stream, whisking until combined well.
- Cook cauliflower in a 4-quart saucepan of boiling salted water until crisp-tender, 4 to 5 minutes. Drain well in a colander, then toss hot cauliflower with dressing. Cool to warm, tossing occasionally, then add parsley and toss to coat. Serve immediately.
CAULIFLOWER SALAD WITH OLIVES AND CAPERS
Categories Salad Blender Fish Olive Vegetable Side Quick & Easy Buffet Vinegar Cauliflower Hot Pepper Winter Capers Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 11
Steps:
- In a large saucepan of boiling salted water cook cauliflower until just tender, about 4 minutes. In a colander drain cauliflower and rinse under cold water to stop cooking. Drain cauliflower well and in a large bowl toss with olives, celery, peperoncini, capers, and caper berries.
- Make vinaigrette:
- In a blender blend vinaigrette ingredients until combined well.
- Add vinaigrette to salad, tossing well, and season with salt and pepper. Salad will improve in flavor if kept, covered and chilled, at least 1 day and up to 3. Bring salad to room temperature before serving.
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ITALIAN CAULIFLOWER SALAD - SIP AND FEAST
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5/5 (4)Total Time 15 minsCategory SaladCalories 259 per serving
- Cut, clean and cook cauliflower florets in 2 cups of water in a lidded pan on high heat to moderately soften. Cook for 7-10 minutes then drain but do not rinse to cool.
- In a large bowl combine paste of 1 garlic clove, paste of 2 anchovies, 1/2 cup extra virgin olive oil, 1/4 cup fresh lemon juice, zest of 1 lemon, 1/4 tsp crushed red pepper, 1/4 cup minced parsely and 2 Tbsp capers. Whisk well.
- Add warm cauliflower florets to bowl and toss to coat. Taste test and adjust salt/pepper and crushed red pepper levels if necessary. Let the salad sit for 1 hour to adequately absorb the dressing if possible. Enjoy!
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