CALICO CAULIFLOWER PASTA SALAD
This is a colorful tossed veggie salad with pasta and a lemony vinaigrette that coats the salad that is a little tart. Great to serve for a summer BBQ or family gathering or block party.
Provided by Pat Duran
Categories Other Side Dishes
Time 15m
Number Of Ingredients 18
Steps:
- 1. Cook pasta according to package directions to the al dente stage; rinse; drain. Set aside. --- Combine all vegetables in a large bowl. (add seafood,or ham or bacon or tuna now if using) Set aside.
- 2. Dressing: In a small bowl, whisk the lemon juice, vinegar, dill, sugar, garlic, salt and pepper. Gradually whisk in the olive oil. (mix in mayonnaise if add the seafood or ham,tuna or bacon)
- 3. Pour dressing over pasta and fold in the vegetables.Cover and Chill at least 2 hours. --- Note: I usually make double dressing to serve at the table- the pasta will absorb some of the dressing- so it depends how moist you like your salad.
QUICK CALICO SALAD
This is a light, colorful and tasty salad. Fortunately, it travels well because it's an expected dish at my family reunions.-Joanne Neuendorf, Potosi, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the sour cream, milk and salad dressing mix. Pour over vegetables; toss to coat. Refrigerate until serving. Stir in sunflower kernels and bacon.
Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 86mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SICILIAN PASTA WITH CAULIFLOWER
A favorite island vegetable combines with raisins and saffron to introduce a sweet element to a savory, salty mix. Cauliflower is a favorite vegetable in Sicily, though the variety used most often is the light green cauliflower that we can find in some farmers' markets in the United States. I found the recipe upon which this is based in Clifford A. Wright's first cookbook, "Cucina Paradiso: The Heavenly Food of Sicily." And it is heavenly. The raisins or currants and saffron introduce a sweet element into the savory and salty mix.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the raisins or currants in a small bowl and cover with warm water. In another bowl combine the saffron with 3 tablespoons warm water. Let both sit for 20 minutes while you prepare the other ingredients.
- Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until the florets are tender but the middle resists when poked with a skewer or knife, about 10 minutes. Using slotted spoons or tongs (or a pasta insert) remove the cauliflower from the water, transfer to a bowl of cold water and drain. Cover the pot and turn off the heat. You will cook the pasta in the cauliflower water. Cut the florets from the core of the cauliflower and cut them into small florets or crumble coarsely using a fork or your hands.
- Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Drain the raisins or currants and add, along with the saffron and its soaking liquid, cauliflower, pine nuts or almonds, and about 1/4 cup of the cooking water from the cauliflower. Season to taste with salt and pepper. Cover, turn the heat to low and simmer 10 minutes, stirring occasionally. Keep warm while you cook the pasta.
- Bring the cauliflower water back to a boil and cook the pasta al dente, following the timing instructions on the package. Check the sauce and if it seems dry add another 1/4 to 1/2 cup of the pasta cooking water. Drain the pasta and transfer to the pan with the sauce. Toss together and serve, sprinkled with pecorino and chopped basil leaves. If desired, drizzle a little olive oil over each serving.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 10 grams, Carbohydrate 81 grams, Fat 14 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 1034 milligrams, Sugar 12 grams
ZESTY CAULIFLOWER ANTIPASTO SALAD
Light and refreshing Italian-themed summer salad that replaces pasta with cauliflower. I typically make my own salad dressing but found that olive oil solidifies when refrigerated and bottled dressing works best in this. It also adds a ton of flavor, cutting down on the ingredient list. This is a great side dish for a summertime BBQ or picnic. Serve cold or at room temperature.
Provided by Soup Loving Nicole
Categories Salad Vegetable Salad Recipes Cauliflower
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.
- Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 12.1 g, Cholesterol 36.5 mg, Fat 17.3 g, Fiber 3.3 g, Protein 10.8 g, SaturatedFat 6.7 g, Sodium 882.1 mg, Sugar 3.1 g
CAULIFLOWER ANTIPASTO SALAD
Lightly steamed cauliflower bites take the place of pasta in this hearty, antipasto-style salad. Make it for a hearty lunch, on a bed of greens, with a crusty bread, or for a cool side dish for a summer barbecue or potluck. Store any leftovers, tightly covered, in the refrigerator for up to 3 days.
Provided by Bibi
Categories Salad Vegetable Salad Recipes Cauliflower
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.
- Meanwhile, for the dressing, stir mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic together in a small bowl. Season with salt and pepper and set aside.
- Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.
- Refrigerate salad until ready to serve. Garnish with fresh basil before serving.
Nutrition Facts : Calories 272 calories, Carbohydrate 9 g, Cholesterol 27.9 mg, Fat 23.4 g, Fiber 2.9 g, Protein 8 g, SaturatedFat 5.5 g, Sodium 888.5 mg, Sugar 2.2 g
CREAMY CAULIFLOWER PASTA WITH PECORINO BREAD CRUMBS
Equal parts cauliflower and pasta, this one-skillet dinner is a vegetable-forward version of macaroni and cheese. A whole head of cauliflower browns and caramelizes in a skillet before being simmered with heavy cream, pecorino cheese and a bit of lemon zest, breaking down into a special (and yes, decadent) sauce to coat the pasta shape of your choosing. For those looking to make it their own, this pasta could absolutely handle a bit of chopped bacon sautéed with the cauliflower, or handfuls of leafy greens tossed in at the end to wilt. Whatever you do, do not skip the bread crumbs - they are a not-so-stealthy vehicle for more cheese, and also add much-needed texture to the finished dish.
Provided by Alison Roman
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pasta pot filled with salted water to a boil. Cook the pasta until al dente; drain and reserve about 1 cup of the cooking water.
- Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add bread crumbs and season with salt and pepper. Cook, stirring occasionally, until they're evenly toasted and golden brown, 4 to 6 minutes. Add 1/4 cup pecorino and toss to coat, letting the cheese melt and clump among the bread crumbs (think granola-like clusters). Remove from heat and transfer to a small bowl or plate; set aside.
- Wipe out the skillet and heat remaining 3 tablespoons oil over medium heat. Add shallot and cauliflower and season with salt and plenty of black pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelize and brown, 12 to 15 minutes.
- Add heavy cream and 1 tablespoon lemon zest and bring to a simmer, then let the cream reduce and thicken, 2 to 4 minutes. Season with salt and plenty of pepper; if pasta is still cooking, remove from heat and set aside until pasta is ready.
- Return the skillet to medium heat and add the pasta to the cauliflower, along with the remaining 1/4 cup pecorino and 3/4 cup of the pasta water. Cook, tossing to coat the pasta and thicken the sauce until it's thick and glossy, and almost resembles macaroni and cheese, adding more pasta water by the tablespoon as needed, 4 to 6 minutes.
- Remove from heat. Divide pasta among bowls and top with pecorino bread crumbs, chives, more lemon zest, red-pepper flakes (if using) and more cheese if you like.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 26 grams, Carbohydrate 68 grams, Fat 49 grams, Fiber 8 grams, Protein 20 grams, SaturatedFat 20 grams, Sodium 976 milligrams, Sugar 10 grams
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