Cauliflower Artichoke Salad Recipes

BACON-ARTICHOKE CAULIFLOWER PIZZA

Steps:

• Place a pizza stone in the oven and preheat to 425 degrees F (220 degrees C).
• Place pizza crust on a sheet of parchment paper. Top with tomato sauce. Mix mozzarella and provolone cheeses together and sprinkle 1/4 cup over the pizza. Layer cherry tomatoes, onion, spinach, black olives, artichokes, bacon, and mushrooms on top. Sprinkle remaining 1/4 cup cheese on top.
• Slide pizza onto the hot pizza stone. Bake until crispy and golden brown, 13 to 15 minutes. Remove from the oven, slice, and serve.

CAULIFLOWER & ARTICHOKE SALAD

Steps:

• Put the cauliflower and artichoke hearts in a bowl.
• Sprinkle the packet of Splenda over the vegies, turning with a spoon while sprinkling. Add the lemon juice the same way. Orrr --
• You can place the vegies in a gallon plastic bag and sprinkle and shake shake shake.
• Add the shredded carrot and onion if you wish. Stir or shake.
• Add the dressing and spinach dip and stir or shake.
• Cool until serving.

MARINATED VEGETABLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Have a large ice bath ready.
• Add the broccoli, cauliflower and artichokes to the boiling water and cook until crisp tender, 2 to 3 minutes. Drain and transfer to the ice bath to stop the cooking. Drain the vegetables and pat dry with paper towels.
• Whisk together the olive oil, vinegar, garlic and 3/4 teaspoon salt in a large bowl. Add the broccoli, cauliflower, artichokes, olives, capers, oregano and cherry peppers and toss to coat. Cover and refrigerate at least 2 hours and up to overnight. Serve cold or at room temperature.