CAULIFLOWER OLIVE ANTIPASTO SALAD
This salad, for olive lovers, is perfect for an antipasto offering. It has a zesty flavor and offers the bright colors of the Italian flag (red, green, white). If desired, add chunks of Italian Salami that taste wonderful after marinating in the lemony vinaigrette.
Provided by CookinDiva
Categories Cauliflower
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine dressing ingredients; set aside.
- Cut and drain all vegetables. Place in a large bowl and add dressing; toss to coat.
Nutrition Facts : Calories 111.3, Fat 10.3, SaturatedFat 1.4, Sodium 114, Carbohydrate 4.7, Fiber 2, Sugar 1.9, Protein 1.3
CALABRESE ANTIPASTO
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 24
Steps:
- Place all of the prepared and drained vegetables in separate bowls and reserve their juices.
- In a large saucepan, combine ketchup, Worcestershire, horseradish, tomato sauce, tarragon vinegar, brown sugar, garlic, lemon juice, and cayenne. Bring to a simmer over medium heat. Season, to taste, with salt.
- Bring a large pot of water to a boil and salt it generously. Blanch the cauliflower for about 2 minutes; it should still be crisp. With a skimmer, transfer the florets to a tray to cool quickly. Repeat with the carrots and then with the celery, cooking them just long enough to remove their raw taste; they will be cooked more later. Add the white wine vinegar to the water and blanch the mushrooms for 1 minute (the vinegar will keep the mushrooms white). Drain and spread the mushrooms on a tray to cool quickly.
- Add the cauliflower, carrots, celery, and mushrooms to the sauce. Add the juices from the canned and jarred vegetables. Add the pepperoncini, olives, pickles, onions, and artichoke hearts and toss well.
- In sterilized canning jars, place 1 teaspoon tarragon vinegar (this will guarantee freshness). Load the sauced vegetables into the jar, using a wide-mouthed funnel to avoid a mess.
- In one of the large pans that you have used, add olive oil, tuna, and anchovies and mix well. Top each jar with some of the tuna mixture. Cover and refrigerate, or allow to cool on the counter before serving. This will keep in the refrigerator for up to 2 weeks.
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
CAULIFLOWER OLIVE SALAD
This colorful toss combines cauliflower and black and green olives with sweet peppers and red onion for a satisfying blend of flavors. The lemony vinaigrette coats the salad well and gives it a pleasing tartness. -Nancy Holland, Morgan Hill, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 198 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 518mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.
More about "cauliflower olive antipasto salad recipes"
MARINATED CAULIFLOWER ANTIPASTO SALAD (VIDEO) – KALYN'S …
From kalynskitchen.com
4.8/5 (13)Total Time 3 hrs 24 minsCategory Easy to CookCalories 223 per serving
- Prepare a pan with a few inches of water, with a steamer insert in the pan. (You can also use an electric vegetable steamer (affiliate link) if you’re lucky enough to have one!)
- When the water is boiling, add the cauliflower to the steamer or steamer basket and cook just 4 minutes. (Test a piece of cauliflower to be sure it’s tender but still slightly crisp.)
CAULIFLOWER ANTIPASTO SALAD RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
4.6/5 (7)Total Time 45 minsCategory Main Course / Dinner Salads, SaladsCalories 380 per serving
- SALAD: Preheat broiler to high. Place red bell pepper halves on a baking sheet and rub with olive oil. Place under the broiler and broil 10 to 15 minutes or until blackened. Immediately place another baking sheet the same size over the peppers or cover with aluminum foil. Let the peppers steam and rest for 15 minutes. Peel and coarsely chop. Transfer to a large mixing bowl.
- Add cauliflower, red onion, garbanzo beans, artichoke hearts, olives, pepperoncini peppers, cheese, salami and parsley (or celery leaves). Toss to combine.
- DRESSING: Whisk dressing ingredients together in a small bowl. Pour over salad and stir to combine. Garnish with additional parsley or celery leaves.
CAULIFLOWER ANTIPASTO TWO WAYS - PROUD ITALIAN COOK
From prouditaliancook.com
4.7/5 (3)
CARAMELIZED ONION, ROASTED POTATO AND CAULIFLOWER SALAD RECIPE
From foodnetwork.com
Author Katie Lee BiegelSteps 4Difficulty Easy
KETO ANTIPASTO SALAD - KETO COOKING WINS - SALADS
From ketocookingwins.com
CAULIFLOWER ANTIPASTO SALAD | RECIPESTY
From recipesty.com
KETO ANTIPASTO SALAD - HOME. MADE. INTEREST.
From homemadeinterest.com
LOW CARB ANTIPASTO SALAD RECIPE + WONKYWONDERFUL
From wonkywonderful.com
ANTIPASTO LOW-CARB BROCCOLI & CAULIFLOWER SALAD - ARTFUL PALATE
From artfulpalate.com
7 RECIPES STARRING PITA IN POCKETS, PIZZAS, SALAD AND MORE
From washingtonpost.com
BLOODY MARY TOMATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
ITALIAN ANTIPASTO PASTA SALAD - DINNER, THEN DESSERT
From dinnerthendessert.com
ANTIPASTO SALAD RECIPE (10 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
CAULIFLOWER ANTIPASTO SALAD - BONAPPETEACH
From bonappeteach.com
MEDITERRANEAN CAULIFLOWER SALAD RECIPE (HEALTHY & FRESH) …
From themediterraneandish.com
SICILIAN CAULIFLOWER SALAD RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
LOW CARB ANTIPASTO CAULIFLOWER RICE SALAD (KETO, GLUTEN FREE)
From sugarfreemom.com
AUTHENTIC ANTIPASTO SALAD | FOODIECRUSH.COM
From foodiecrush.com
SHE’S SHARING HER RECIPE FOR CAULIFLOWER POTATO SALAD THAT …
From chipchick.com
ANTIPASTO SALAD WITH THE BEST DRESSING! + VIDEO (HOW TO MAKE …
From carlsbadcravings.com
22 BEST-EVER POTATO SALAD RECIPES - WOMAN'S WORLD
From womansworld.com
ITALIAN CHOPPED SALAD RECIPE | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
FRUIT SALAD RECIPE - THE NEW YORK TIMES
From nytimes.com
CAULIFLOWER ANTIPASTO SALAD | HY-VEE
From hy-vee.com
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #salads #vegetables #easy #european #italian #cauliflower #3-steps-or-less
You'll also love