Marinated Cauliflower Recipes

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.

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 (REFRIGERATED PICKLED CAULIFLOWER)

Steps:

• Cut the cauliflower into small bite-sized pieces.
• The second day I put it right-side up. By the third day, it's delicious and ready to eat. Perfect as a snack, a side, or a garnish.

ITALIAN MARINATED CAULIFLOWER AND BROCCOLI SALAD

Steps:

• Chop all of the vegetables and place in large bowl. Mix dry dressing mix with oil and vinegar as directions suggest, add prepared Zesty dressing and pour over the vegetables.
• Marinate covered overnight. Just before serving add the cherry tomatoes.

WHITE WINE AND LEMON MARINATED CAULIFLOWER

Steps:

• Prep the cauliflower and pepper; mix, set aside.
• Mix together the vinegar, water and salt OR salt sub; set on the stove on low heat to gently simmer.
• In each jar put: 1/4 teaspoon cumin seed, 1/2 teaspoon coriander seed, 1/2 teaspoon fennel seed, a bay leaf (optional) and (optional) 1/8th teaspoon pickle crisp. Pack in the cauliflower and pepper mix; it's okay to press down a bit because this is a raw pack and the vinegar mixture will help to separate the material later.
• Fill each jar with the hot vinegar mixture to within 2 cm (1/2 inch) of the rim. Debubble, top up with vinegar mixture if needed.
• Wipe jar rims.
• Put lids on.
• Process in hot water bath or steam canner.
• Process for 10 minutes; increase time as needed for your altitude.
• Let pickle in the jars for at least 3 weeks before opening

MARINATED BROCCOLI-CAULIFLOWER SALAD

Steps:

• In a large bowl, combine the broccoli, cauliflower, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Pour over vegetables and toss gently to coat. Cover and refrigerate overnight, stirring occasionally.

MARINATED CAULIFLOWER SALAD

Steps:

• Make the dressing first, so the flavors have time to blend. In a jar or bowl, combine the olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, pepper, and Parmesan. Whisk the ingredients together or close the jar and shake until combined. Set the dressing aside.
• Remove the leaves and stem from the cauliflower, then chop it into very small florets (about the size of a grape). Place the chopped cauliflower in a large bowl.
• Drain the black olives and remove the banana peppers from the jar. Add both to the bowl with the cauliflower.
• Dice the red bell pepper and finely dice the red onion and parsley. Add them to the bowl.
• Pour the prepared dressing over the salad, then toss to combine. Refrigerate the salad for at least 30 minutes to allow the flavors to absorb. Stir again just before serving. This salad gets better as it refrigerates and the cauliflower has more time to marinate. Always stir just before serving to redistribute the flavors.

SPICY MARINATED CAULIFLOWER SALAD

Steps:

• Combine cauliflower, bell pepper, carrot, onion, celery, olives, parsley, salt, and pepper in a large bowl.
• Whisk vinegar, olive oil, garlic, dill, and crushed pepper flakes together in a small bowl until smooth. Pour dressing over the cauliflower mixture. Stir until evenly combined.
• Cover and refrigerate for at least 1 hour before serving.

MARINATED CAULIFLOWER SALAD

Steps:

• Bring a medium pot of salted water to a boil. Working in batches, blanch cauliflower until just tender, about 2 minutes. Drain; transfer to a bowl.
• Whisk together vinegar, onion, and mustard in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper. Drizzle vinaigrette over warm cauliflower, and add capers and parsley. Stir to combine.
• Cover, and refrigerate overnight or up to 1 day. Serve chilled or at room temperature.

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.

MARINATED CAULIFLOWER

Steps:

• Cut the cauliflower into bite-sized pieces and put them into a bowl with a lid that seals tightly.
• Pour in enough red wine vinaigrette to mostly cover the cauliflower.
• Seal the bowl shut, and put it in the refrigerator.
• Every 12 hours, turn the bowl upside down.
• After about 48 hours, the cauliflower will be ready to eat.

MILDLY MARINATED CAULIFLOWER

Steps:

• Put the flowerettes into a steamer and steam 15 minutes.
• Mix the white wine vinegar, date or coconut sugar, water and salt in a bowl and stir well.
• The sugar granules will not dissolve.
• It is not a sweet marinade. The sugar just cuts the vinegar.
• Place the cooked cauliflower in a dish that has a cover.
• Pour the marinade over the cauliflower and cover.
• Put in the refrigerator and marinate overnight or at least 8 hours.

MARINATED CAULIFLOWER

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.

5 EASY ROASTED CAULIFLOWER RECIPES

Steps:

• Preheat oven to 400º and line a baking sheet with parchment.
• Pour cauliflower into a large bowl or ziplock bag. Add olive oil, garlic, Italian herb seasoning, salt, and pepper. Stir until the cauliflower is evenly coated.
• Spread cauliflower out on the baking sheet and bake 30-35 minutes.
• Preheat oven to 400º and line a baking sheet with parchment.
• Pour cauliflower into a large bowl or ziplock bag. In a mason jar, combine olive oil and seasonings. Shake until combined, then pour over the cauliflower. Mix until the cauliflower is evenly coated.
• Spread cauliflower out on the baking sheet and bake 30-35 minutes.
• Preheat oven to 400º and line a baking sheet with parchment.
• Pour cauliflower into a large bowl or ziplock bag. In a mason jar, combine all of the ingredients for the sauce. Shake until combined, then pour over the cauliflower. Mix until the cauliflower is evenly coated.
• Spread cauliflower out on the baking sheet and bake 30-35 minutes.
• Preheat oven to 400º and line a baking sheet with parchment.
• Pour cauliflower into a large bowl or ziplock bag. In a mason jar, combine ingredients for the sauce. Shake until combined, then pour over the cauliflower. Mix until the cauliflower is evenly coated.
• Spread cauliflower out on the baking sheet and bake 30-35 minutes.
• Preheat oven to 400º and line a baking sheet with parchment.
• Pour cauliflower into a large bowl or ziplock bag. In a mason jar, combine ingredients for the sauce. Shake until combined, then pour over the cauliflower. Mix until the cauliflower is evenly coated.
• Spread cauliflower out on the baking sheet and bake 30-35 minutes.