LEMONY CAULIFLOWER WITH GARLIC AND HERBS
There aren't many cauliflower salads as vivacious as this one, which is zipped up with plenty of lemon, herbs, garlic and one minced jalapeño. It is best made a day or two ahead, which gives all the ingredients a chance to mingle, and the raw cauliflower time to soften and absorb all of the dressing's bright, complex flavors. Although this salad needs no other seasonings, you can add capers, sliced olives or crumbled feta here for even saltier tang. The pinch of red-pepper flakes here is optional, but especially good.
Provided by Melissa Clark
Categories vegetables, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Finely grate the zest of the lemon into a large heatproof bowl, then halve the lemon and squeeze in juice. Stir in salt to dissolve it. Add cauliflower, jalapeño, scallions, dill and parsley and toss to combine. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin, and cook until fragrant, about 1 minute. Stir in red-pepper flakes.
- Pour mixture over cauliflower and toss well. Let cool completely, then cover and refrigerate for at least 8 hours and up to 48 hours to let the flavors mingle.
- Toss well before serving, adding more salt or a squeeze of lemon to taste. For the best flavor, serve at room temperature.
SPICY MARINATED CAULIFLOWER SALAD
Simple cauliflower salad dressed in a homemade vinegar dressing that is a perfect side for a summertime BBQ, picnic, or potluck. My inspiration came from my love of giardiniera. Feel free to omit the crushed red pepper flakes for a non-spicy version.
Provided by Soup Loving Nicole
Categories Salad Vegetable Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine cauliflower, bell pepper, carrot, onion, celery, olives, parsley, salt, and pepper in a large bowl.
- Whisk vinegar, olive oil, garlic, dill, and crushed pepper flakes together in a small bowl until smooth. Pour dressing over the cauliflower mixture. Stir until evenly combined.
- Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 6.6 g, Fat 4.6 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 224.8 mg, Sugar 3.1 g
MARINATED BROCCOLI-CAULIFLOWER SALAD
My mother made this for a family gathering several years ago, and I've been serving it ever since. Everyone enjoys this well-dressed salad.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the broccoli, cauliflower, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Pour over vegetables and toss gently to coat. Cover and refrigerate overnight, stirring occasionally.
Nutrition Facts :
MARINATED CAULIFLOWER SALAD
I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. -Stephanie Hase, Lyons, Colorado
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring vinegar, oil and water just to a boil., Meanwhile, place next 5 ingredients in a large heatproof bowl. Add hot oil mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally. , Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.
Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
MARINATED CAULIFLOWER SALAD
This tasty salad can marinate for up to a day, which lets the cauliflower soak up the dressing. It's delicious chilled or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Bring a medium pot of salted water to a boil. Working in batches, blanch cauliflower until just tender, about 2 minutes. Drain; transfer to a bowl.
- Whisk together vinegar, onion, and mustard in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper. Drizzle vinaigrette over warm cauliflower, and add capers and parsley. Stir to combine.
- Cover, and refrigerate overnight or up to 1 day. Serve chilled or at room temperature.
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- In a jar add all dressing ingredients, close tightly and shake vigorously until well mixed or emulsified (you could also use an immersion blender).
- Pour the dressing over the vegetables, close the lid to the Quick Marinator, and shake to coat all the veggies with the dressing.
MEDITERRANEAN CAULIFLOWER SALAD RECIPE (HEALTHY & FRESH) …
From themediterraneandish.com
4.9/5 (85)Calories 31 per servingCategory Salad
- Put the cauliflower in the large bowl of a food processor fitted with a blade. Close the lid and pulse a few times until cauliflower is fine enough (you're looking for rice-like texture) u003cimg alt=u0022cauliflower rice in food processoru0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/05/Mediterranean-Cauliflower-Salad-recipe-2.jpgu0022/u003e
- Transfer the u0022cauliflower rice) to a large mixing bowl. Add chopped fresh parsley (a whole big bunch, finely chopped), and finely chopped cucumbers, tomatoes, and red onions. u003cimg alt=u0022parsley, cucumbers, tomatoes and red peppers added to cauliflower rice to make saladu0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/05/Mediterranean-Cauliflower-Salad-recipe-3.jpgu0022/u003e
- Add minced garlic. Season with kosher salt and black pepper. Give the salad a quick toss to combine. Add lemon juice (juice of 2 large lemons) and a generous drizzle of extra virgin olive oil. Mix again to combine. u003cimg alt=u0022Healthy cauliflower salad, mixed and ready for servingu0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/05/Mediterranean-Cauliflower-Salad-recipe-5.jpgu0022/u003e
- For best results, allow the cauliflower salad to sit for a few minutes before serving, that way, the cauliflower will have absorbed more of the flavors
FIORETTO CAULIFLOWER SALAD WITH LEMON - COOKING ON THE …
From cookingontheweekends.com
5/5 (6)Total Time 3 hrs 10 minsCategory Appetizer, Main Course, SaladCalories 167 per serving
- In a medium-sized mixing bowl, whisk the lemon juice with the olive oil, garlic, sugar, mustard, chile paste and salt. Pour this into a large, zip-lock bag and add the Fioretto. (If the Fioretto isn't already in bite-sized pieces, you can slice the florets lengthwise, in half or in fourths.) Remove the air form the bag, seal it, and move the Fioretto around to be sure it's all well coated. Let it marinate in the refrigerator for at least 3 hours and up to overnight.
- Drain the marinated Fioretto, SAVING the marinade. Then, in a large mixing bowl, combine it with the micro greens, bell pepper and onion. Add as much of the marinade back as desired, and save the rest for another time.
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