Fresh Cauliflower Salad Recipes

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BROCCOLI,CAULIFLOWER SALAD



Broccoli,cauliflower Salad image

I love this salad. My daughter got this recipe from her boss. We have made it for several years now. It is a Huge hit at BBQ's, in fact everyone always wants a copy of the recipe.A friend sudgested I make copies of the recipe when I take it to gatherings. Great Idea! The best part about this recipe is you get a lil bit of something in every bite! That is why it is so important to cut your veggie's up into small bite size pieces. I also only use 1/4 to 1/2 cup of fresh green onions

Provided by Peace

Categories     Cauliflower

Time 1h

Yield 14-19 serving(s)

Number Of Ingredients 11

5 cups broccoli (cut up in small pieces the size of a nickle to a quarter. Do not use the stems.)
5 cups cauliflower (do the same as for broccolli)
2/3 cup onion (or green onions)
2 cups cheddar cheese (shredded)
6 pieces cooked bacon
1/4 cup sunflower seeds
1/3 cup raisins
1/2 cup sugar
1 cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon red wine vinegar

Steps:

  • Mix all the veggies together.
  • You can add the dressing at this time.
  • Add your cheese, bacon,sunflower seeds and raisins just before you serve the dish or atleast within an hour of serving it.
  • Mix all together.

Nutrition Facts : Calories 225.1, Fat 13.8, SaturatedFat 4.9, Cholesterol 25.1, Sodium 321, Carbohydrate 19.4, Fiber 2.2, Sugar 12.1, Protein 7.8

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

BROCCOLI CAULIFLOWER SALAD



Broccoli Cauliflower Salad image

Broccoli cauliflower salad is loaded with flavor. This salad is full of sweet, salty and tangy flavors. This salad is super easy and quick to make and is perfect for a side dish, light meal, picnic or potluck.

Provided by Kimber

Categories     Salad

Time 40m

Number Of Ingredients 9

.75 lbs Broccoli florets (cut into bite sized pieces)
.75 lbs cauliflower florets (cut into bite sized pieces)
1/4 cup Red onion
1/4 cup Craisins
3 tbsp red wine vinegar
1 cup mayonnaise
1 tbsp Sugar (optional)
1 cup sunflower seeds
1/2 cup crumbled bacon

Steps:

  • Combine the mayonnaise, vinegar, and sugar in a bowl and whisk until smooth.
  • In a large bowl, add the broccoli, cauliflower, onion, craisins and dressing and toss to coat.
  • Add the sunflower seeds and bacon and toss again gently to distribute.
  • Serve chilled. Enjoy!

Nutrition Facts : Calories 359 kcal, Carbohydrate 13 g, Protein 8 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 418 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

HERBY CAULIFLOWER SALAD WITH CHICKPEAS



Herby Cauliflower Salad with Chickpeas image

Thanks to a light lemony dressing and lots of fresh herbs, this simple raw cauliflower salad recipe tastes surprisingly delicious and lasts in the fridge for days. The pickled onions are an optional ingredient, but they do take the salad to the next level. Here's our recipe for pickled onions, so you can see how simple they are to make. We break the cauliflower down into tiny florets, but another option is to use a food processor and make a chunky cauliflower rice. Take a look at our cauliflower rice recipe to see how we do it.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 45m

Yield Makes about 10 cups

Number Of Ingredients 10

1 medium head cauliflower, about 1 3/4 to 2 pounds (6 to 7 cups small florets)
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1 teaspoon finely grated lemon zest (from 1 lemon)
1/4 cup fresh squeezed lemon juice, plus more to taste
1/4 cup extra virgin olive oil
1/4 teaspoon crushed red pepper flakes, optional for some heat
1 (15-ounce) can chickpeas, drained and rinsed (or use 1 1/2 cups cooked chickpeas)
1/2 cup fine fresh herbs like parlsey, dill, or mint, chopped
1/2 cup pickled red onions, chopped, optional, see our pickled onions recipe

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.

Nutrition Facts : ServingSize 1 cup, Calories 140, Fat 7.2g, SaturatedFat 1g, Cholesterol 0mg, Sodium 237.7mg, Carbohydrate 15.8g, Fiber 4.9g, Sugar 2.7g, Protein 5.3g

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

FRESH CAULIFLOWER SALAD



Fresh Cauliflower Salad image

Make and share this Fresh Cauliflower Salad recipe from Food.com.

Provided by Susie in Texas

Categories     Cauliflower

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup dry breadcrumbs
2 tablespoons butter or 2 tablespoons margarine
10 cups romaine lettuce or 10 cups iceberg lettuce, broken into bite size pieces
1 cup mayonnaise
2 tablespoons grated parmesan cheese
2 tablespoons fresh squeezed lemon juice
1 garlic clove (finely minced or mashed)
salt & freshly ground black pepper
1/2 head cauliflower

Steps:

  • In skillet over medium heat, toast bread crumbs in melted butter until golden brown.
  • Remove from skillet and place on paper towel to drain& cool.
  • Place lettuce in large salad bowl.
  • Combine mayonnaise, Parmesan cheese, lemon juice and garlic and mix well.
  • Pour dressing over lettuce and toss well to coat lettuce.
  • Grate or finely chop Cauliflower and sprinkle it on top of the lettuce, and add salt and freshly ground black pepper to taste.
  • Sprinkle toasted bread crumbs on top of salad.
  • Serve immediately -- if you are making this salad ahead of time do not add the bread crumbs until ready to serve as they may get soggy.

BACON CAULIFLOWER SALAD



Bacon Cauliflower Salad image

My Aunt Lavern's special cauliflower salad recipe combines crispy-crunchy ingredients with a creamy dressing that's ever so slightly sweet. -Kelly Ward Hartman, Cape Coral, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 medium head cauliflower, broken into florets
1 pound sliced bacon, cooked and crumbled
1 cup cubed cheddar cheese
1 medium green pepper, chopped
1 medium onion, chopped
1 cup mayonnaise
2 to 4 teaspoons sugar

Steps:

  • In a large bowl, combine cauliflower, bacon, cheese, green pepper and onion. In another bowl, combine mayonnaise and sugar; spoon over cauliflower mixture and toss to coat. Cover and refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 308 calories, Fat 28g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 456mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

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