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 SALAD
Everyone who tries this salad loves it! I like to make it often when cauliflower is in season. People may be surprised, but there still are a lot of farms here on Long Island, and there's nothing quite like fresh Long Island produce. -Paula Pelis, Rocky Point, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss cauliflower, carrots, celery, green onions and radishes. Combine all of the remaining ingredients; pour over vegetables and stir to coat. Cover and chill for several hours.
Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CREAMY CAULIFLOWER SALAD
"My husband enjoyed this salad at a restaurant, so I went home and duplicated it," recalls Joan Rockvam from Alexandria, Minnesota. "He tried it and said, 'It's better than theirs!' So it's been a keeper."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a serving bowl, combine the cauliflower, celery, cheese and bacon. In a small bowl, combine the remaining ingredients; pour over cauliflower mixture and stir until coated. Cover and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 173 calories, Fat 8g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 862mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
ROASTED CAULIFLOWER AND BROCCOLI WITH SALSA VERDE
This recipe came to The Times in 2004, when Julia Moskin wrote a story about the developing culinary culture in McCarthy and Kennicott, two tiny villages in the hinterlands of Alaska. ("Out here, you have a choice," said Mark Vail, a former Air Force cook who lives in McCarthy year-round. "You can live on ramen noodles and baked beans, or you can learn to cook.") Kirsten Richardson, a resident of Kennicott and a cook at the McCarthy Lodge, a local restaurant, developed this brightly-flavored riff on the weeknight vegetable. Just roast the broccoli and cauliflower, toss with a shallot-anchovy vinaigrette and toasted almonds then sprinkle with chopped parsley. It makes a satisfying mostly-meatless main or a delicious accompaniment to roast chicken.
Provided by Julia Moskin
Categories weeknight, side dish
Time 45m
Yield 4 side dish servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Spread almonds on a baking sheet and toast until brown and fragrant, 8 to 10 minutes. Leave oven on. When almonds have cooled, chop coarsely.
- Meanwhile, in a large bowl, toss broccoli and cauliflower with 4 tablespoons olive oil, salt and pepper. Spread on two baking sheets and roast until tender, 20 to 30 minutes.
- In a large bowl, mix shallot and vinegar and set aside for 5 minutes. Whisk in anchovies, lemon juice, remaining 6 tablespoons olive oil, and salt and pepper to taste. Stir in almonds and parsley.
- Remove vegetables from oven, add to bowl and toss with sauce. Taste and add more salt, pepper, vinegar or lemon, if needed. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 40 grams, Carbohydrate 33 grams, Fat 49 grams, Fiber 14 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 829 milligrams, Sugar 10 grams, TransFat 0 grams
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