German Roasted Cauliflower Salad Recipes

ROASTED CAULIFLOWER SALAD

Roasted Cauliflower Salad image

Provided by Ree Drummond : Food Network

Time 35m

Yield 12 servings

Number Of Ingredients 11

Ingredients

2 heads cauliflower, cut into medium florets
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup pine nuts
1/4 cup pesto
3 tablespoons champagne vinegar
6 cups mixed baby arugula, spinach and kale
1/2 cup pitted Castelvetrano olives, halved
1/2 cup pitted kalamata olives, halved
1/2 cup fresh Italian parsley leaves

Steps:

Preheat the oven to 450 degrees F.
Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.

GERMAN ROASTED CAULIFLOWER SALAD

German Roasted Cauliflower Salad image

This low-carb veggie-for-starch switchout of German potato salad is as satisfying as the traditional version, thanks to the deep flavors that a quick roasting provides.

Provided by Sarah Caron

Categories Side Dish

Time 1h35m

Yield 8

Number Of Ingredients 10

Ingredients

1 large head cauliflower, cut into 1/2- to 1-inch florets
Cooking spray
Salt and pepper
6 slices bacon, chopped
1/2 cup finely chopped sweet onion
1/2 cup olive oil
1/4 cup white vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon paprika

Steps:

Heat oven to 425°F. Spread cauliflower in single layer on nonstick cookie sheet; spray cauliflower with cooking spray. Sprinkle with salt and pepper; toss well. Roast 15 minutes. Stir; roast 5 to 10 minutes longer or until tender and golden brown.
Meanwhile, in 10-inch skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towel-lined plate. Cook onion in bacon drippings, stirring occasionally, until golden. Remove with slotted spoon to plate with bacon.
In large bowl, toss roasted cauliflower, bacon and onion. In small bowl, beat oil, vinegar, sugar, mustard and paprika with whisk until smooth. Pour dressing over cauliflower mixture; toss to coat. Season with salt and pepper to taste. Cover; refrigerate at least 1 hour until chilled or overnight.

Nutrition Facts : ServingSize 1 Serving

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