WARM CAULIFLOWER SALAD
Cauliflower is often overlooked, but try it roasted in this winter salad for a plateful of crunchy goodness
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the olive oil, season and roast for 15 mins. Stir in the red onion and carry on roasting for 15-20 mins more until tender.
- While the cauliflower is roasting, mix the vinegar, honey and raisins with some seasoning.
- When the cauliflower is done, stir in the dressing, dill, almonds and spinach, and serve.
Nutrition Facts : Calories 206 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.11 milligram of sodium
WARM CAULIFLOWER AND HERBED BARLEY SALAD
We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.
Provided by Bon Appétit Test Kitchen
Categories Salad Bean Sauté Low Fat Vegetarian Quick & Easy High Fiber Dinner Lunch Barley Cauliflower Winter Healthy Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Place barley in a large saucepan; add water to cover by 2". Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.
- Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.
- Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.
- Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.
- Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.
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.
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
WARM CAULIFLOWER SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Break cauliflower into bite-size florettes and steam 7 to 10 minutes.
- In bowl large enough to hold florettes, whisk together vinegar, oil, turmeric and coriander.
- Wash, dry and chop cilantro to make 1 tablespoon.
- When cauliflower is cooked, drain and stir into bowl, coating throughly with dressing. Sprinkle with cilantro and season with salt.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 4 grams, Fiber 10 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 142 milligrams, Sugar 11 grams, TransFat 0 grams
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.
WARM LENTIL-AND-CAULIFLOWER SALAD
This main-course salad is a perfect plant-based meal for a weeknight dinner. The roasted cauliflower "steaks" are as delicious as they are satisfying, while the warm lentil salad that goes with them is full of flavorful roasted tomatoes, briny capers, and peppery arugula.
Provided by Sarah Carey
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss together tomatoes, garlic, capers, and 2 tablespoons oil; season with salt and pepper. Brush cauliflower evenly with 3 tablespoons oil, season, and arrange on sheet. Roast until undersides are golden, 12 to 13 minutes. Flip and push to one side; add tomatoes to other and roast 12 minutes more.
- Stir lentils into tomatoes. Drizzle with 2 tablespoons oil; season. Sprinkle everything with cheese. Switch oven to broil, and broil on top rack until cheese has melted, 1 to 2 minutes. Toss arugula with remaining 1 tablespoon oil and vinegar; season. Serve cauliflower and lentils with arugula salad, sprinkled with almonds.
WARM PICKLED CAULIFLOWER SALAD WITH ROASTED RED PEPPERS
Warm pickled salad.
Provided by Isa Lindsay
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Combine vinegar, salt, oregano, and bay leaf in a large pot over high heat; bring to a boil. Add cauliflower and cover; cook until tender, 8 to 10 minutes. Drain cauliflower, reserving about 1/2 cup of the brine.
- Combine roasted red peppers, celery, prosciutto, and olives in a large bowl. Add cauliflower, olive oil, and a splash of the brine. Season with pepper. Toss, taste, and serve hot.
Nutrition Facts : Calories 299.2 calories, Carbohydrate 25.8 g, Cholesterol 6.2 mg, Fat 19.6 g, Fiber 7.9 g, Protein 8.4 g, SaturatedFat 3.4 g, Sodium 2257.3 mg, Sugar 10.7 g
WARM CAULIFLOWER SALAD
You have to be a lover of anchovy and capers to enjoy this simple, but delicious dish. I found this recipe in the Bon Appetit archives, but have adapted it to suit our needs
Provided by Abby Girl
Categories Cauliflower
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mince and mash garlic to a paste with kosher salt using a large heavy knife, then add anchovy and capers. Use the back of your knife, mash the anchovy and capers into the salt/garlic mixture. Transfer mixture to a large bowl and add the lemon juice and pepper, then add oil. Mix well to combine. (this can be done ahead of time).
- Cook cauliflower in 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.
Nutrition Facts : Calories 133.7, Fat 10.4, SaturatedFat 1.5, Cholesterol 0.8, Sodium 425.8, Carbohydrate 9.4, Fiber 3.8, Sugar 3.8, Protein 3.4
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