Warm Cauliflower Salad Recipes

Steps:

• Break cauliflower into bite-size florettes and steam 7 to 10 minutes.
• In bowl large enough to hold florettes, whisk together vinegar, oil, turmeric and coriander.
• Wash, dry and chop cilantro to make 1 tablespoon.
• When cauliflower is cooked, drain and stir into bowl, coating throughly with dressing. Sprinkle with cilantro and season with salt.

Steps:

• Preheat the oven to 425 degrees F.
• For the cauliflower salad: Remove the core and leaves from the cauliflower, then use your hands and a knife to break apart and coarsely chop the florets into about 2- to 3-inch pieces. Spread on a baking sheet and drizzle generously with the oil. Season with salt. Toss to coat, then roast until the cauliflower is tender and slightly crisp around the edges, 15 to 20 minutes.
• Meanwhile, make the caper vinaigrette: Combine the garlic, lemon zest and juice, oil, vinegar, parsley, capers, honey, 1/2 teaspoon salt and 1 teaspoon pepper in a blender or food processor and puree until smooth.
• Transfer the cauliflower to a large bowl. Add the dates, almonds, cranberries and capers. Pour in about 1/3 cup of the dressing and toss to coat evenly. Taste and add additional dressing as desired (you won't need all of it). Sprinkle with the crushed red pepper flakes if desired and serve warm.

Steps:

• Mince and mash garlic to a paste with kosher salt using a large heavy knife, then add anchovy and capers and finely chop. Transfer mixture to a large bowl and whisk in lemon juice and pepper, then add oil in a slow stream, whisking until combined well.
• Cook cauliflower in a 4-quart saucepan of boiling salted water until crisp-tender, 4 to 5 minutes. Drain well in a colander, then toss hot cauliflower with dressing. Cool to warm, tossing occasionally, then add parsley and toss to coat. Serve immediately.

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the olive oil, season and roast for 15 mins. Stir in the red onion and carry on roasting for 15-20 mins more until tender.
• While the cauliflower is roasting, mix the vinegar, honey and raisins with some seasoning.
• When the cauliflower is done, stir in the dressing, dill, almonds and spinach, and serve.

Steps:

• Place barley in a large saucepan; add water to cover by 2". Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.
• Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.
• Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.
• Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.
• Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.