Cauliflower Olive Chopped Salad Recipes

CAULIFLOWER OLIVE SALAD

Steps:

• Thin dip with olive oil. (could also use some of the juice from the olives).
• Toss dip with cauliflower and olives.
• Chill and serve.
• Note: French Onion Dip - 2 cups (16 ounces) sour cream stirred together with 1 package of your favorite French onion dip mix. Use 1 cup in this recipe.

CAULIFLOWER & GREEN OLIVE SALAD

Steps:

• Toss cauliflower in olive oil, then add vinegar and toss again.
• Add remaining ingredients and toss.
• Refrigerate overnight for best 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!

CAULIFLOWER OLIVE SALAD

Steps:

• In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired. , In a small bowl, whisk the lemon juice, vinegar, sugar and pepper; gradually whisk in oil. Pour over vegetables and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

RAW CAULIFLOWER SALAD

Steps:

• Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
• Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.

MEDITERRANEAN ROASTED CAULIFLOWER WITH OLIVES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with foil or parchment paper.
• Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.
• Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.
• Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.
• Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.

CAULIFLOWER-OLIVE CHOPPED SALAD

Steps:

• Place cauliflower florets in a large colander, and pour a pan-ful of boiling water over them. Immediately rinse them with cold water and place on a towel to dry. Add them to a large bowl.
• Combine the rest of the salad ingredients with the cauliflower, EXCEPT for the blue cheese.
• Prepare the dressing, mixing ingredients well.
• Pour dressing over salad. Mix gently and cover with plastic wrap and foil. Leave in frig to meld flavors for at least 4 hours
• Just before serving, add blue cheese to salad and taste for seasoning.
• Serve with a large slotted spoon.
• Cooking time is chilling time.

SPICY MARINATED CAULIFLOWER SALAD

Steps:

• Combine cauliflower, bell pepper, carrot, onion, celery, olives, parsley, salt, and pepper in a large bowl.
• Whisk vinegar, olive oil, garlic, dill, and crushed pepper flakes together in a small bowl until smooth. Pour dressing over the cauliflower mixture. Stir until evenly combined.
• Cover and refrigerate for at least 1 hour before serving.