CAULIFLOWER & CARROT SALAD
Keep this healthy salad in the fridge to serve with cold meats or cheese
Provided by Mary Cadogan
Categories Side dish
Time 15m
Number Of Ingredients 9
Steps:
- Break cauliflower into florets, cutting any larger ones into thin slices. Mix with carrots, red onion, capers and chopped parsley. Whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
- Pour over the salad and mix well. Can be stored in the fridge for up to 3 days.
Nutrition Facts : Calories 141 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.35 milligram of sodium
MARINATED CAULIFLOWER AND CARROT SALAD
This recipe, as is, comes from Taste of Home Best Holiday Recipes, 2008. Preparation time does not include the 8 hours need to marinate!
Provided by Sydney Mike
Categories Cauliflower
Time 10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In small saucepan, bring vinegar, oil & water just to a boil.
- Meanwhile, place cauliflower, bay leaf, garlic & lemon pepper in large heat-proof bowl.
- Add hot oil mixture to cauliflower mixture, then toss to combine.
- Cover & refrigerate at least 6 hours or overnight, stirring occasionally.
- Add carrot, onion, parsley & basil, then toss to coat.
- Cover & refrigerate another 2 hours.
- Before serving, discard bay leaf.
Nutrition Facts : Calories 56.3, Fat 4.7, SaturatedFat 0.7, Sodium 18.5, Carbohydrate 3.2, Fiber 1.1, Sugar 1.3, Protein 1
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
CAULIFLOWER AND CARROT SALAD
Steps:
- Place the cauliflower in a skillet with a small amount of water. Cover and steam for 2 minutes, then add the carrots. Continue to steam, covered, until both are tender-crisp, 2 to 3 minutes longer.
- Transfer the vegetables to a colander and refresh under cool water.
- Combine the cauliflower and carrots in a serving bowl with the remaining ingredients. Toss well. Serve at once.
- nutrition information
- Calories: 217
- Total Fat: 16g
- Protein: 3g
- Carbohydrates: 13g
- Fiber: 4g
- Sodium: 425mg
ROASTED CARROTS AND CAULIFLOWER WITH THYME
My whole family loves this dish, even cold! This goes very well with all roasted meats.
Provided by carina
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 13.6 g, Cholesterol 11.7 mg, Fat 10.9 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 672.9 mg, Sugar 6 g
CAULIFLOWER & CARROT SALAD
I am always on the lookout for new salad recipes. So, when I saw this one in the Christmas copy of the BBC Good Food Magazine I wanted to put it here for safe keeping.
Provided by Sarah_Jayne
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Break the cauliflower into florets, cutting any larger ones into thin slices.
- Grate the carrots and finely chop the onion.
- Mix the cauliflower, carrots, onion, capers and parsley.
- In a small bowl, whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
- Pour over the salad and mix well.
Nutrition Facts : Calories 116.5, Fat 8.2, SaturatedFat 1.2, Cholesterol 1, Sodium 125.1, Carbohydrate 10.4, Fiber 3, Sugar 4.4, Protein 2
ROASTED NEW CARROTS, CAULIFLOWER, GRAINS & CARROT-TOP DRESSING
Try this warm grains salad, featuring carrots, cauliflower and green beans. It uses the whole vegetables - stalks and all - which are just as delicious
Provided by Barney Desmazery
Categories Lunch, Side dish
Time 1h20m
Yield Serves 6-8
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 8. Combine the cauliflower (including the leaves and stalks) and carrots in a bowl with the cumin, honey, 2 tbsp of the oil and season with salt. Line a shallow roasting tin with baking parchment, tip in the vegetables and roast for 30 mins, turning them occasionally until caramelised.
- While the veg are roasting, cook the grains following pack instructions and add the green beans for the last 5 mins. When everything is cooked, drain and toss with the remaining oil and set aside.
- To make the dressing, tip all the ingredients into a small food processor or mini chopper and blitz to a thick paste. Tip the grains and beans onto a platter with the carrots and cauliflower scattered over, then spoon over the dressing and serve any extra on the side.
Nutrition Facts : Calories 290 calories, Fat 18 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
MARINATED CAULIFLOWER AND CARROTS WITH MINT
This is an elaboration of one of my favorite carrot dishes. That dish couldn't be simpler - steamed carrots tossed with sherry vinegar, olive oil, salt and fresh mint. It is good at room temperature or warm, as a starter or a side dish. I added steamed cauliflower to the mix but made no other changes to the formula. The cauliflower, which always loves a vinegar marinade, is a wonderful addition, very compatible with the carrots and pretty, too. The dish is great for a buffet as it only gets better as it sits. The dish is particularly beautiful if you use different colored carrots.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, vegetables, appetizer, side dish
Time 15m
Yield 8 to 10 servings as a starter or side
Number Of Ingredients 6
Steps:
- Place carrots and cauliflower in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until both vegetables are tender but not too soft. Drain and transfer to a bowl. Add salt and pepper, and toss with vinegar and olive oil. Allow to cool slightly, then toss with mint. Serve warm or at room temperature. If serving warm, just before serving heat in a pan over medium heat, preferably before adding mint.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 3 grams
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