Shaved Cauliflower Apple Salad Recipes

Steps:

• Whisk lime zest, lime juice, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper.
• Add cauliflower and 1 Tbsp. nutritional yeast to dressing; toss to combine. Add lettuce, frisée, and half of Parmesan and toss again; season with salt and pepper.
• Transfer salad to a platter and top with remaining Parmesan and remaining 1 tsp. nutritional yeast.

Steps:

• Thinly slice the cauliflower on a mandoline or with a heavy sharp knife. Place in a large bowl and set aside.
• Heat the oil in a small skillet over medium heat. Add the lemon slices, garlic, fennel seeds and coriander seeds and cook, stirring occasionally, until fragrant and the garlic begins to brown, about 4 minutes.
• Remove from the heat and stir in the lemon juice. Pour the dressing over the cauliflower. Season with salt and pepper, sprinkle with parsley and chives and toss.

Steps:

• Break or cut cauliflower into small pieces. Chop unpeeled apple in pieces about the same size as the cauliflower.
• Mix all ingredients together.
• Chill if desired, then serve.

Steps:

• In a large bowl, whisk together oil and vinegar; season with salt and pepper. With a mandoline or sharp knife, shave cauliflower into thin slices. Add to dressing along with apples and mint leaves, then toss.

Steps:

• Combine the golden cauliflower, purple cauliflower, green onions, kale and cranberries in a large bowl.
• In a small bowl, whisk together the olive oil and lemon juice. Add the dressing to the salad and toss to combine. Season to taste with salt and pepper.
• Sprinkle the toasted pecans over the top just before serving.

Steps:

• Pull off leaves from cauliflower, and trim tough stem end away. With sharp paring knife separate cauliflower into florets, leaving 1-inch stem at base of each floret. Cut pieces in two lengthwise and lay flat side down. Cut each piece lengthwise in two, and repeat until you have 2-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom. There should be 16 ounces, about 7 cups of cauliflower. Set aside.
• Melt butter over medium-low heat in large skillet until brown, about 4 minutes. Transfer to small bowl and set aside.
• Toss cauliflower, salt and 5 tablespoons water in empty skillet, cover, and set over high heat. Cook until cauliflower is tender, shaking pan and stirring once, 5 minutes. Uncover skillet (water should be gone), and toss. Drizzle with reserved butter. Stir in shallots and apples, and cook, stirring until tender, about 2 minutes. Add sherry and pepper, and toss to combine. Transfer to warm serving platter and sprinkle nutmeg over top.

Steps:

• Combine mayonnaise, Parmesan cheese, lemon juice, garlic powder, salt, pepper and Accent seasoning to make the dressing.
• Chill in the refrigerator 2 hours or more so flavors will develop.
• Toss greens with dressing and half of the grated cauliflower.
• Top each serving with remaining cauliflower and the toasted bread crumbs.Enjoy!