Cauliflower Romaine Salad Recipes

Steps:

• Mix oil, chili sauce, lemon juice, water, horseradish, salt, and pepper in a small bowl. Pour over cauliflorets and romaine. Toss lightly and serve at once.

Steps:

• 1. In a large bowl mix your bag of romaine mixed salad & the chopped cauliflower and set aside.
• 2. In a small bowl mix your salad dressing with the onion, 3/4 cup cheese and Italian dressing and mix thoroughly.

Steps:

• Cut 2 heads cauliflower into large florets; toss with olive oil and salt. Roast on 2 baking sheets at 425 degrees F until browned and tender, 35 to 40 minutes; let cool. Whisk 1/3 cup each plain yogurt and olive oil, 1/2 cup grated parmesan, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard and the juice of 1 lemon in a large bowl. Add the cauliflower, 1 cup each croutons and fresh parsley and 1/4 cup toasted pine nuts. Season with salt and pepper and toss.

Steps:

• Mix dressings, sugar and cheese in large bowl.
• Add remaining ingredients; mix lightly.
• Serve immediately.

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to large bowl.
• Whisk together vinegar, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.

Steps:

• In a large bowl, layer lettuce, cauliflower, bacon, onion, sugar and cheese. Spread mayonnaise over the top; do not toss. Cover and chill for 2 hours or overnight. Toss just before serving.