CAULIFLOWER CHAAT SALAD WITH TAMARIND DATE CHOCOLATE CHUTNEY
Provided by Aarti Sequeira
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the tamarind-cacao chutney: Stir together the coconut sugar, tamarind concentrate, cacao powder, cumin and 2 cups water in a small saucepan. Season with salt and pepper. Bring to a boil, then turn heat down to medium-low so that sauce is simmering. Cook, uncovered, stirring occasionally, until sauce is thick enough that when you dip a spoon into it and run your finger on the back of it, it holds a line, for about 20 minutes. Remove from heat and allow to cool to room temperature.
- For the cauliflower chaat salad: Preheat the oven to 400 degrees F.
- Toss the cauliflower with the avocado oil and cornstarch. Sprinkle with salt and pepper. Pour onto a baking sheet. Tumble the chickpeas onto another baking sheet. Drizzle with a little more avocado oil and sprinkle with salt and pepper. Pop both baking sheets into the oven and roast, tossing halfway through, until cauliflower is golden brown and chickpeas are darkened and crispy on the outside, 25 to 30 minutes. Allow to cool slightly. Then add the cauliflower and chickpeas to a large bowl.
- Add the lime zest and juice, chaat masala, shallots, cilantro, mint and ginger. Toss gently to combine.
- Arrange radicchio in a large shallow bowl. Drizzle with a little tamarind chutney. Add a few dollops of yogurt.
- Gently tumble cauliflower and chickpeas over the top, stopping to drizzle with chutney and yogurt every now and then. Finish with more chutney, yogurt and sev noodles. Serve immediately.
MARINATED VEGETABLE SALAD
Provided by Trisha Yearwood
Time 2h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Have a large ice bath ready.
- Add the broccoli, cauliflower and artichokes to the boiling water and cook until crisp tender, 2 to 3 minutes. Drain and transfer to the ice bath to stop the cooking. Drain the vegetables and pat dry with paper towels.
- Whisk together the olive oil, vinegar, garlic and 3/4 teaspoon salt in a large bowl. Add the broccoli, cauliflower, artichokes, olives, capers, oregano and cherry peppers and toss to coat. Cover and refrigerate at least 2 hours and up to overnight. Serve cold or at room temperature.
SPICE-ROASTED CAULIFLOWER AND JERUSALEM ARTICHOKES
Provided by Anne Burrell
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.
- In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.
- Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. Roast another 20 minutes, then stir and rotate again.
- Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn! If they aren't lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.
- Remove the veggies from the oven, sprinkle with chives and transfer to a serving dish. Serve immediately.
Nutrition Facts : Calories 185 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 184 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 5 grams, Sugar 14 grams
CAULIFLOWER & ARTICHOKE SALAD
Fresh cauliflower and canned artichoke hearts with Splenda and lemon juice and mayo or Miracle Whip and a dollop of Spinach dip. If you want some color shred one carrot in long shreds. Sometimes I do, sometimes I don't. ( I shake in a bag. ) Fast!
Provided by Montana Heart Song
Categories Spinach
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put the cauliflower and artichoke hearts in a bowl.
- Sprinkle the packet of Splenda over the vegies, turning with a spoon while sprinkling. Add the lemon juice the same way. Orrr --
- You can place the vegies in a gallon plastic bag and sprinkle and shake shake shake.
- Add the shredded carrot and onion if you wish. Stir or shake.
- Add the dressing and spinach dip and stir or shake.
- Cool until serving.
MARINATED MUSHROOMS, ARTICHOKE HEARTS, AND CAULIFLOWER SALAD
Make and share this Marinated Mushrooms, Artichoke Hearts, and Cauliflower Salad recipe from Food.com.
Provided by Lavender Lynn
Categories Cauliflower
Time 1h
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Saute mushrooms in a little butter about 5 minutes.
- Break cauliflower into small flowerettes and steam for about 5 minutes.
- Cut artichoke hearts into quarters.
- Combine all ingredients in big bowl, including liquid from artichoke hearts.
- Marinate at least overnight.
- Keeps indefinitely in refrigerator.
- Slightly cooked pieces of carrots can be added for more color.
- If the liquid doesn't cover the veges, I add water, oil and vinegar in proportionate amts until vegs are covered.
CREAMY CAULIFLOWER AND ARTICHOKE SALAD WITH PARMESAN CHEESE
This is perfect fare for my low carb diet-Somersizing. I really have developed a passion for artichoke hearts thanks to Just Cher's Artichoke Bread. I love this because it's filling and so easy to make!
Provided by yooper
Categories Cauliflower
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook cauliflower in boiling water until crisp tender, about 4-5 minutes.
- Cool.
- Drain artichokes, reserving 2 tablespoons of the marinade.
- Cut artichokes into bite size pieces.
- In a large bowl, combine reserved artichoke marinade, mayonnaise and sour cream.
- Mix well.
- Blend in parmesan cheese.
- Add cauliflower, artichokes and cherry tomato halves.
- Toss lightly.
- Chill several hours.
Nutrition Facts : Calories 212.1, Fat 14.3, SaturatedFat 5.7, Cholesterol 24.5, Sodium 396.2, Carbohydrate 14.9, Fiber 4, Sugar 4.4, Protein 8.5
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