ROASTED CAULIFLOWER SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
- Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
- Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
- Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.
ROASTED CAULIFLOWER WITH SPRING VEG & BARLEY SALAD
Roast cauliflower florets with olive oil and serve with a light barley salad for a refreshingly simple meat-free main
Provided by Georgina Fuggle
Categories Dinner, Lunch, Main course, Supper, Vegetable
Time 1h10m
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7 and boil the kettle. Put the cauliflower in a large roasting tin and add 2 tbsp olive oil and a generous pinch of salt. Mix to coat, then roast for 20-30 mins, shaking the tin halfway through cooking.
- Meanwhile, put the barley in a small saucepan and cover with boiling water. Simmer for 10-15 mins until soft, then drain and allow to cool slightly before emptying into a large bowl. Heat the remaining olive oil in a medium frying pan and add the shallots and garlic. Fry gently for 5-10 mins until the shallots begin to caramelise, then add to the warm barley.
- Add the asparagus to a saucepan of boiling water and simmer for 3-4 mins. Remove with a slotted spoon and run under cold water - this prevents overcooking and retains the bright green colour. Roughly chop into 2cm lengths and add to the shallots and barley.
- Add the broad beans to the simmering water for 2-3 mins until the beans are just tender. Drain and run under cold water before popping the bright green beans from their skins. Add the beans and most of the lemon zest to the barley salad, then stir through the parsley and dill.
- Put the dressing ingredients in a jam jar with a pinch of salt, shake together and pour over the barley salad just before serving. In a separate bowl, mix together the yogurt and dill.
- Season the cauliflower with black pepper, and serve with the barley salad and the dill yogurt and lemon wedges on the side.
Nutrition Facts : Calories 448 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium
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
ROASTED CAULIFLOWER AND RADICCHIO SALAD
Yield Makes 8 to 10 servings
Number Of Ingredients 10
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.
ROASTED CAULIFLOWER SALAD WITH RADICCHIO, PECORINO, AND FRIED CAPERS
Steps:
- Preheat the oven to 375 degrees F.
- Add the cauliflower florets to a large bowl. Drizzle with olive oil, season with salt and toss. Transfer to a baking sheet and roast until the cauliflower is very brown and crispy, about 30 minutes. Remove from the oven to a large bowl and reserve.
- Coat a large saute pan generously with olive oil. The oil should be about 1/8-inch deep. Heat the pan over medium-high heat. When the oil is hot, add the capers. As the capers cook they will open up and start to look like little flowers (very cute). Fry the capers until they are crispy, about 3 to 4 minutes. Remove the capers from the pan, dry them on paper towels and season with salt immediately.
- Toss together the cauliflower, capers, radicchio, pecorino, and chives. Dress the salad with lemon juice, olive oil and salt, to taste. Divide between 4 serving plates or arrange on 1 big platter and serve.
- What a lovely salad!
ROASTED CAULIFLOWER, WATERCRESS, AND RADICCHIO SALAD
Categories Salad Leafy Green Side Roast Vegetarian Walnut Cauliflower Fall Healthy Vegan Watercress Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Toss cauliflower with 2 tablespoons oil in a shallow baking pan and season with salt. Roast in middle of oven, stirring occasionally, until cauliflower is tender and begins to brown, about 15 minutes.
- Meanwhile, cook nuts in remaining 2 tablespoons oil in a small skillet over moderately low heat, stirring occasionally, until fragrant and a shade darker, about 5 minutes. Cool slightly in skillet.
- Stir together lemon juice and mustard in a large bowl. Add nuts with any oil from skillet, roasted cauliflower, watercress, radicchio, and salt and pepper to taste, then toss to coat.
ROASTED CAULIFLOWER AND RADICCHIO SALAD
Make and share this Roasted Cauliflower and Radicchio Salad recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, toss cauliflower with half the salt, pepper and half the oil. Roast 35-40 minutes at 450.
- In a small bowl, whisk together the remaining salt, oil, vinegar and mustard.
- Toss cauliflower, radicchio and parsley with the dressing. Sprinkle with walnuts.
Nutrition Facts : Calories 85.3, Fat 7.2, SaturatedFat 0.9, Sodium 225.7, Carbohydrate 4.8, Fiber 2, Sugar 1.6, Protein 2.2
ROASTED CAULIFLOWER, RADICCHIO & BARLEY SALAD RECIPE
Whip up this easy Roasted Cauliflower & Barley Salad Recipe with crumbled bacon & feta. This barley salad recipe is a good source of dietary fiber.
Provided by My Food and Family
Categories Home
Time 30m
Yield 5 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Cover rimmed baking sheet with foil; spray with cooking spray. Toss cauliflower with 2 Tbsp. vinaigrettes; spread onto prepared baking sheet. Bake 10 min.
- Spoon cauliflower to one side of baking sheet. Toss radicchio with 1 Tbsp. of the remaining vinaigrettes; spread onto other side of baking sheet.
- Bake 10 min. Meanwhile, cook barley as directed on package.
- Place cauliflower in large bowl. Add radicchio, barley, bacon, cheese, onions and remaining vinaigrette; mix lightly.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
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