Cauliflower Dill Salad Recipes

WARM CAULIFLOWER SALAD

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.

CAULIFLOWER SALAD

Steps:

• In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, dill pickles, and bacon (if using) 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.

CAULIFLOWER SALAD

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.

MEDITERRANEAN CAULIFLOWER SALAD

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!

LEMON ROASTED CAULIFLOWER WITH DILL

Steps:

• Preheat oven to 400°F Place cauliflower florets in a large bowl. In a smaller bowl, combine all other ingredients to make a sauce, whisking until blended. Include generous amounts of fresh ground black pepper.
• Pour marinade over the cauliflower and toss until coated. Spread on baking sheet. Drizzle any remaining marinade over the cauliflower.
• Bake for 30-45 minutes or until tender but not mushy. Toss once, if desired, halfway through cooking. The cauliflower should have some browning around the edges.

CAULIFLOWER POTATO SALAD

Steps:

• Boil or steam the cauliflower until fit is just fork tender. For boiling about 4-5 minutes. It is important that you do not cook past fork tender or the cauliflower will make for a mushy potato salad.
• Add in the remaining ingredients, and stir until well combined. Cover the salad and refrigerate for at least 2-3 hours. When ready to serve garnish with fresh dill, chopped bacon and a sprinkle of paprika.

HERBY CAULIFLOWER SALAD WITH CHICKPEAS

Steps:

• Cut away leaves and the core from the cauliflower. Then cut or pull the cauliflower apart into little florets and add to a large bowl. Chop longer stems into small pieces, and then add to the bowl with florets.
• Season with 1/2 teaspoon of fine sea salt and 1/2 teaspoon ground black pepper, and then toss the cauliflower around the bowl until all the florets have had a chance to be seasoned.
• To make the dressing, whisk the lemon zest, lemon juice, olive oil, red pepper flakes, and a pinch of salt together until creamy and emulsified.
• Add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated. Taste, and then season with additional salt, pepper or lemon juice.
• The cauliflower salad does taste best when given some time to marinate. When possible, let the salad marinate, stirring from time to time, for at least 30 minutes before serving. The salad will keep, covered in the refrigerator, up to one week.

CAULIFLOWER AND CORN SALAD

Steps:

• Mix the yogurt, mayonnaise, vinegar, sugar, salt and pepper, and herbs in a large bowl to create the dressing. Give it a taste and adjust your ingredients to your taste. If you like a sweeter dressing, add some more sugar, If you like a more sour dressing (especially with something sweet such as corn), add a little bit more vinegar. Let the dressing sit and stir again before adding the vegetables. This ensures that the sugar is fully dissolved.
• I like to use a pre-packaged dried herb mix aptly named - Herbs of the Polish Kitchen. It includes parsley, chives, dill, lovage, marjoram, thyme, savory, and tarragon. Sometimes I make the salad with dill only. Choose the herbs you like best. I'm sure it will be tasty.
• Rinse and chop the head of cauliflower into bite-sized pieces and add to the dressing. Drain the corn and add to the dressing. Mix everything up and there you have it - Cauliflower and Corn Salad in under 10 minutes. Smacznego to you!