Marinated Avocado Cauliflower Delight Recipes

CAULIFLOWER WITH AVOCADO-CILANTRO DIP

Cauliflower with Avocado-Cilantro Dip image

Provided by Marcela Valladolid

Time 5m

Yield 4 appetizer servings

Number Of Ingredients 7

Ingredients

One 2-pound head cauliflower or Romanesco, sliced into cross-sections or cut into 1 1/2-inch-wide florets
4 ounces (1/2 cup) cream cheese, at room temperature
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 avocado, peeled, pitted
1 serrano chile, stemmed, deveined, seeded
Salt and freshly ground black pepper

Steps:

Place the cut cauliflower onto a serving platter. In the bowl of a food processor, or in a blender, place the cream cheese, cilantro, lime juice, avocado and chile, and blend until smooth and creamy, about 1 minute. Season with salt and pepper. Transfer to a small bowl and serve with the cauliflower for dipping.

Nutrition Facts : Calories 240, Fat 18 grams, SaturatedFat 7 grams, Cholesterol 31 milligrams, Sodium 324 milligrams, Carbohydrate 18 grams, Fiber 8 grams, Protein 7 grams, Sugar 6 grams

MARINATED AVOCADO

Marinated Avocado image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 red onion, thinly sliced
3 lemons, juiced
8 ripe avocados, peeled, pitted, and halved
1/2 cup extra-virgin olive oil, plus more for grilling
1 tablespoon finely minced garlic
Gray salt
Freshly ground black pepper
1/4 cup minced Italian parsley leaves

Steps:

Slice the red onion and put it in a bowl with the lemon juice. Dice the avocado, add it to the bowl, and toss well to coat. Add the olive oil and garlic and season with salt and pepper. Just before serving stir in the parsley.

MARINATED CAULIFLOWER

Marinated Cauliflower image

Raw cauliflower marinated in Italian dressing.

Provided by Kathy

Categories Appetizers and Snacks

Time 12h30m

Yield 10

Number Of Ingredients 5

Ingredients

1 head cauliflower, broken into small florets
1 (8 ounce) bottle Italian dressing
1 cup mayonnaise
¼ cup bacon bits
¼ cup grated Parmesan cheese

Steps:

Place cauliflower in a large bowl and cover with Italian dressing. Cover and refrigerate overnight.
Drain cauliflower and stir in mayonnaise, bacon bits and cheese.

Nutrition Facts : Calories 257.5 calories, Carbohydrate 6.2 g, Cholesterol 12.6 mg, Fat 25.1 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 634.3 mg, Sugar 3.5 g

AVOCADO TOAST WITH CAULIFLOWER MASH

Avocado Toast with Cauliflower Mash image

Hearty and delicious! Perfect for brunch or a mid-day snack.

Provided by Cathryn Joy Purino

Categories Mashed Cauliflower

Time 17m

Yield 3

Number Of Ingredients 9

Ingredients

2 cups cauliflower florets
⅓ cup olive oil
½ cup grated Parmesan cheese
1 teaspoon lemon juice
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
2 slices whole-grain bread
1 tablespoon light mayonnaise
1 avocado, thinly sliced

Steps:

Place cauliflower in a skillet over medium heat; drizzle with olive oil. Cook and stir until light golden, 5 to 7 minutes. Pour cooked cauliflower into a blender with Parmesan cheese, lemon juice, and black pepper. Blend until the mixture resembles mashed potatoes, 10 to 15 seconds.
Toast bread, about 2 minutes, and spread light mayonnaise equally on each slice. Spread cauliflower mash equally over the toast. Place avocado slices over the cauliflower.

Nutrition Facts : Calories 459.8 calories, Carbohydrate 18.7 g, Cholesterol 13.5 mg, Fat 40.2 g, Fiber 7.8 g, Protein 10.3 g, SaturatedFat 7.5 g, Sodium 336 mg, Sugar 3.6 g

MARINATED CAULIFLOWER SALAD

Marinated Cauliflower Salad image

I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. -Stephanie Hase, Lyons, Colorado

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons water
5 cups fresh cauliflowerets
1 bay leaf
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 medium carrot, shredded
1 small red onion, chopped
1/4 cup minced fresh parsley
1/4 teaspoon dried basil

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.

Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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