Cumin Marinated Cauliflower And Carrot Salad Recipes

CUMIN-MARINATED CAULIFLOWER AND CARROT SALAD

Steps:

• Fill large saucepan with water & bring to boil, then add cauliflower & carrots.
• Bring back to a boil & cook 2 minutes to blanch, then drain & rinse with cold water to stop cooking.
• Meanwhile, in medium nonmetal bowl, combine all remaining ingredients, mixing well.
• Add cauliflower & carrots, tossing to coat.
• Refrigerate at least 3 hours before serving, stirring occasionally & letting veggies marinate.

MARINATED CAULIFLOWER AND CARROTS WITH MINT

Steps:

• Place carrots and cauliflower in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until both vegetables are tender but not too soft. Drain and transfer to a bowl. Add salt and pepper, and toss with vinegar and olive oil. Allow to cool slightly, then toss with mint. Serve warm or at room temperature. If serving warm, just before serving heat in a pan over medium heat, preferably before adding mint.

MARINATED CAULIFLOWER SALAD

Steps:

• In a small saucepan, bring vinegar, oil and water just to a boil., Meanwhile, place next 5 ingredients in a large heatproof bowl. Add hot oil mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally. , Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.

CAULIFLOWER AND CARROT GRATIN

Steps:

• Divide cauliflower into florets.
• Cut carrots diagonally into 1/4 inch slices.
• In saucepan of boiling salted water, cook cauliflower until tender crisp, about 8 minutes; remove with slotted spoon and drain in colander.
• Cook carrots in same water until tender crisp, about 8 minutes; remove with slotted spoon and add to cauliflower.
• Measure and remove 1/2 cup cooking liquid.
• For the sauce, in a heavy pan melt butter, stir in flour and cook, stirring constantly, for 3-4 minutes without browning.
• Whisk in reserved cooking liquid and milk; cook, again stirring constantly, until sauce is smooth and thick.
• Stir in salt, pepper and nutmeg.
• Blend in cheese.
• Place vegetables in a greased 8 cup gratin dish, keeping all vegetables at about the same level and spoon sauce over top.
• Recipe can be prepared ahead to this point; bring to room temp before baking.
• For the gratin, combine cheese, breadcrumbs and butter and sprinkle over casserole.
• Bake in 375 oven for 15 minutes if ingredients are warm, 20-25 minutes if at room temperature.
• Broil for 2-3 minutes to crisp and brown topping and serve immediately.
• You can substitute any combination of vegetables such as broccoli, brussels sprouts, parsnips, celery, onions, potatoes or rutabaga as long as the total is about 2 1/2 lbs.

MARINATED CAULIFLOWER AND CARROT SALAD

Steps:

• In small saucepan, bring vinegar, oil & water just to a boil.
• Meanwhile, place cauliflower, bay leaf, garlic & lemon pepper in large heat-proof bowl.
• Add hot oil mixture to cauliflower mixture, then toss to combine.
• Cover & refrigerate at least 6 hours or overnight, stirring occasionally.
• Add carrot, onion, parsley & basil, then toss to coat.
• Cover & refrigerate another 2 hours.
• Before serving, discard bay leaf.

CAULIFLOWER AND CARROT SALAD

Steps:

• Place the cauliflower in a skillet with a small amount of water. Cover and steam for 2 minutes, then add the carrots. Continue to steam, covered, until both are tender-crisp, 2 to 3 minutes longer.
• Transfer the vegetables to a colander and refresh under cool water.
• Combine the cauliflower and carrots in a serving bowl with the remaining ingredients. Toss well. Serve at once.
• nutrition information
• Calories: 217
• Total Fat: 16g
• Protein: 3g
• Carbohydrates: 13g
• Fiber: 4g
• Sodium: 425mg

CARROT SALAD WITH CUMIN AND CORIANDER

Steps:

• Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
• To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.

ROASTED CAULIFLOWER SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
• Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
• Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
• In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
• Drizzle the salad with the dressing, then serve.
• Enjoy!

AFRICAN-SPICED CAULIFLOWER AND CARROT SALAD

Steps:

• Steam first 2 ingredients, covered, 2 minutes. Rinse mixture under cold water; drain well.
• Combine salt and next 5 ingredients (salt through crushed red pepper) in a small skillet; cook over medium heat 2 minutes or until lightly aromatic, stirring constantly.
• Add vinegar while of the heat.
• Combine spice mixture, sour cream, and honey in a bowl; stir well.
• Add cauliflower mixture; toss well to coat.
• Chill for 1 hour.
• Top with green onions just before serving.