Cauliflower Green Olive Salad Recipes

Steps:

• Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
• Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.

Steps:

• In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired. , In a small bowl, whisk the lemon juice, vinegar, sugar and pepper; gradually whisk in oil. Pour over vegetables and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

Steps:

• Toss cauliflower in olive oil, then add vinegar and toss again.
• Add remaining ingredients and toss.
• Refrigerate overnight for best flavor.

Steps:

• Heat the oven to 425 degrees. In a large bowl, toss the cauliflower with the olive oil. Season well with the salt, pepper and red-pepper flakes, if using, and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 25 to 30 minutes, tossing halfway through to ensure even browning.
• Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
• Once the cauliflower is roasted, toss it in a large bowl with the feta cheese, olives, half the almonds and 1 tablespoon parsley until combined. Top with remaining almonds and parsley, and lemon. Season with flaky salt, if desired.

Steps:

• Cut off the stem of the cauliflower, and break and cut the head into small florets. Steam over boiling water for 3 to 4 minutes. Sprinkle the cauliflower with red-pepper flakes while it steams.
• Mince the garlic. Wash and drain the capers. Pit the olives, and coarsely chop them.
• When the cauliflower is firm but tender, drain and place in a bowl. Pour the wine over it, and add the garlic, capers, olives, oil and vinegar. Cover and allow to marinate until serving time.

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!

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.
• Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.

Steps:

• Thin dip with olive oil. (could also use some of the juice from the olives).
• Toss dip with cauliflower and olives.
• Chill and serve.
• Note: French Onion Dip - 2 cups (16 ounces) sour cream stirred together with 1 package of your favorite French onion dip mix. Use 1 cup in this recipe.