Cauliflower Caesar Salad Recipes

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MEDITERRANEAN CAULIFLOWER SALAD



Mediterranean Cauliflower Salad image

Simple and bright cauliflower salad, prepared Mediterranean-style with chopped veggies, garlic, and a zippy dressing of fresh lemon juice and extra virgin olive oil. This is a great way to gluten free tabouli!

Provided by Suzy Karadsheh

Categories     Salad

Time 20m

Number Of Ingredients 9

1 head raw cauliflower (cut into florets)
1 whole bunch parsley (stems partially removed)
3 to 4 Roma tomatoes (very small diced or chopped)
1 English cucumber (hot house cucumber, chopped)
1/2 red onion (finely chopped)
1 to 2 garlic cloves (minced)
Kosher salt and pepper
Juice of 2 lemons
Extra virgin olive oil

Steps:

  • Place the cauliflower florets in the bowl of a food processor fitted with a blade. Pulse a few times until the cauliflower turns rice-like in texture.
  • Transfer the finely chopped cauliflower into a larger bowl. Add the parsley, tomatoes, cucumbers, and onions. Give the salad a quick toss to combine.
  • Now, add the minced garlic and season with salt and pepper. Finish with fresh lemon juice and a good drizzle of extra virgin olive oil (about 2 tbsp). Give the salad one more good toss to combine.
  • For best results, set the cauliflower salad aside for a few minutes before serving to allow the cauliflower to soften and absorb some of the dressing. You can also cover and chill for later. Enjoy!

Nutrition Facts : Calories 31.1 kcal, Sugar 2.9 g, Sodium 23.9 mg, Fat 0.3 g, SaturatedFat 0.1 g, Carbohydrate 6.6 g, Fiber 2 g, Protein 1.9 g, ServingSize 1 serving

CAULIFLOWER SALAD



Cauliflower Salad image

I came up with this one summer when I was on a low carb diet, it is similar to a potato salad but made without the potato.

Provided by Debbie Lopez

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 2h35m

Yield 6

Number Of Ingredients 10

1 head cauliflower, trimmed and cut into bite-size florets
¾ cup mayonnaise
1 tablespoon mustard
1 teaspoon salt
ground black pepper to taste
3 hard boiled eggs, chopped
1 onion, chopped
¾ cup frozen green peas, thawed
¼ cup dill pickles, chopped
3 slices crisply cooked bacon, crumbled

Steps:

  • Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
  • In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 12.8 g, Cholesterol 103.4 mg, Fat 24.6 g, Fiber 4 g, Protein 6.9 g, SaturatedFat 4.1 g, Sodium 742.2 mg, Sugar 5.5 g

GRILLED CAULIFLOWER SALAD



Grilled Cauliflower Salad image

Provided by Guy Fieri

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 20

1/2 cup crumbled goat cheese
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup finely chopped chives
1 Meyer lemon, zested and juiced
2 tablespoons orange blossom honey
1 tablespoon Champagne vinegar
1 1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 head cauliflower, broken into big florets
6 organic carrots
2 red bell peppers, seeded, deveined and cut into cheeks
1 red onion, quartered, root end left intact
1/4 cup olive oil
1/2 teaspoon crushed red pepper flakes
1 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 celery root, peeled and julienned
One 5-ounce package baby arugula
1/2 cup crumbled goat cheese

Steps:

  • Preheat a grill to high.
  • For the creamy goat cheese dressing: In a medium mixing bowl, combine the goat cheese, mayonnaise, sour cream, chives, lemon zest and juice, honey, vinegar, salt and pepper. Whisk together well to break up the goat cheese. Cover and refrigerate for 30 minutes prior to serving.
  • For the salad: In a large mixing bowl, gently combine the cauliflower, carrots, bell peppers, onion, olive oil, red pepper flakes, salt and pepper. Char the vegetables on the grill on all sides, 6 to 8 minutes, removing the vegetables to a baking tray as done. Let cool. Cut the vegetables into a 1/2-inch dice.
  • In a large mixing bowl, combined the charred vegetables and celery root. Pour the creamy goat cheese dressing over the top and mix together well. Put the arugula on a platter and top with the salad. Garnish with the crumbled goat cheese. Serve immediately.

CAULIFLOWER CAESAR SALAD



Cauliflower Caesar Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

  • Cut 2 heads cauliflower into large florets; toss with olive oil and salt. Roast on 2 baking sheets at 425 degrees F until browned and tender, 35 to 40 minutes; let cool. Whisk 1/3 cup each plain yogurt and olive oil, 1/2 cup grated parmesan, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard and the juice of 1 lemon in a large bowl. Add the cauliflower, 1 cup each croutons and fresh parsley and 1/4 cup toasted pine nuts. Season with salt and pepper and toss.

YOTAM OTTOLENGHI'S CAULIFLOWER SALAD



Yotam Ottolenghi's Cauliflower Salad image

From his famous cookbook "Jerusalem", this salad is classic Ottolenghi: simple but a unique combination, and 100% yum. If you only try one cauliflower salad in your life, make it this one!Handy related recipes: How to cut cauliflower florets quickly & neatly, and Roasted Cauliflower.

Provided by Nagi | RecipeTin Eats

Categories     Salad

Time 40m

Number Of Ingredients 13

1 large cauliflower or 2 small
2 tbsp extra virgin olive oil
1/2 tsp each salt and pepper
1 celery stalk (, cut into 0.5cm / 0.3" slices on the diagonal)
1/3 cup hazelnuts (, raw, skin on)
1/2 pomegranate (, seeds only (~1/3 cup))
1 cup parsley leaves (, lightly packed)
2 tbsp extra virgin olive oil
1/3 tsp cinnamon powder ((Note 2))
1/3 tsp allspice ((Note 2))
1 tbsp sherry vinegar
1 1/2 tsp maple syrup ((or honey or golden syrup))
1/4 tsp each salt and pepper

Steps:

  • Preheat oven to 220°C/425°F (200°C fan).
  • Toss cauliflower with oil, salt and pepper. Spread on tray, roast 20 minutes, turn, then roast for a further 5 to 10 minutes until the edges are golden brown and the cauliflower is cooked through. Don't let it get overcooked, sad and soggy!
  • Transfer to bowl and let cool for 20 minutes.
  • Turn oven down to 160°C/320°F (140°C fan). Spread hazelnuts on tray then roast for 5 minutes until they smell amazing.
  • Cool slightly, then roughly chop (most skin will naturally fall off).
  • Place hazelnuts, parsley and celery into the bowl. Sprinkle over cinnamon, allspice, salt and pepper. Drizzle with olive oil, maply syrup and vinegar. Toss gently with hands or rubber spatula.
  • Plate up: Taste, add more salt or pepper if needed. Transfer to serving bowl. Scatter over pomegranates. Serve at room temperature.

Nutrition Facts : Calories 178 kcal, Carbohydrate 9 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Sodium 393 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

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