Crunchy Cauliflower Water Chestnut Salad Recipes

CAULIFLOWER WITH WATER CHESTNUTS AND BLACK OLIVES

Steps:

• Bring a large pot of water to a boil; add 1 teaspoon salt. Cook cauliflower chunks in the boiling water until slightly softened, about 2 minutes. Drain and rinse with cold water. Cut into bite-size chunks.
• Heat olive oil in a large skillet over high heat. Cook and stir garlic until fragrant, about 30 seconds. Add cauliflower; cook and stir for 1 minute. Stir in water chestnuts and olives. Add water; cook until water evaporates, about 2 minutes. Season with salt and pepper.

CRUNCHY PEA AND WATER CHESTNUT SALAD

Steps:

• Place frozen peas in a colander; rinse under hot water to thaw. Drain.
• Mix peas, carrots, water chestnuts, and green onions together in a bowl.
• Whisk vegetable oil, red wine vinegar, soy sauce, garlic, sugar, paprika, and dry mustard together in a separate bowl; pour over pea mixture. Marinate salad for at least 1 hour.
• Stir mayonnaise into salad just before serving.

CAULIFLOWER RADISH SALAD

Steps:

• In a bowl, combine the cauliflower, onions and water chestnuts. In a small bowl, combine the mayonnaise, lemon juice and salad dressing mix. Pour over vegetables; toss to coat. Cover and chill for at least 2 hours. Just before serving, stir in radishes.

QUICK CRISPY CAULIFLOWER

Steps:

• Preheat oven to 450 degrees F (232 C) and get out a large, oven-safe rimmed skillet (we prefer cast iron).
• Add chopped cauliflower to a large mixing bowl and top with oil, salt, seasonings of choice, and maple syrup (optional for a bit of sweetness). Toss to coat (see photo).
• Heat your large skillet over medium-high heat. Once hot, add just enough oil to coat the pan (about 1-2 Tbsp / 15-30 ml as recipe is written - adjust amounts as needed if adjusting serving size).
• Heat oil for 1 minute. Then add cauliflower (add only as much will fit comfortably in the pan - crowding will lead to soggy cauliflower) and sauté for about 5 minutes, stirring / tossing occasionally until your cauliflower has a slight sear / golden brown exterior.
• Carefully transfer pan to the preheated oven and bake on the center rack for 10-15 minutes, stirring every 5 minutes to ensure even cooking, until the cauliflower is golden brown and cooked through. It should be tender with a slight bite and crispy edges.
• Garnish with desired herbs or nuts, such as cilantro and slivered almonds (optional), and serve immediately. We also like adding a drizzle of fresh tahini (also optional) for another layer of flavor and creamy texture.
• Store cooled leftovers covered in the refrigerator up to 3-4 days. Not freezer friendly. Best when fresh for optimal texture.

CRUNCHY CAULIFLOWER/WATER CHESTNUT SALAD

Steps:

• first rinse& drain well frozen green peas, do not cook.
• I put peas in a small colander, then lay on paper towels to dry.
• It's very important that they be dry wash cauliflower, dry and cut into small florets.
• cube cheese& put in a small bag and put in fridge to have ready to mix in when salad is served add the peas, diced carrots, onions, celery and water chestnuts to the cauliflower in layers in a large bowl, but with a smaller rim; set aside.
• Dressing: mix all dressing ingredients really well and spread over the top of salad to seal salad inches.
• Cover with foil or plastic wrap and keep in fridge until it is served the next day.
• Before serving, add cheese and mix through all the salad well and put in a nice serving dish.
• Enjoy!