Marinated Lemon Tarragon Cauliflower Salad Recipes

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

SPICY MARINATED CAULIFLOWER SALAD

Spicy Marinated Cauliflower Salad image

Simple cauliflower salad dressed in a homemade vinegar dressing that is a perfect side for a summertime BBQ, picnic, or potluck. My inspiration came from my love of giardiniera. Feel free to omit the crushed red pepper flakes for a non-spicy version.

Provided by Soup Loving Nicole

Categories Salad Vegetable Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

1 head cauliflower, broken into florets
1 medium red bell pepper, chopped
1 medium carrot, sliced
½ medium red onion, chopped
1 stalk celery, sliced
⅓ cup pimento-stuffed green olives, cut in half
1 teaspoon minced fresh parsley
salt and ground black pepper to taste
⅓ cup white vinegar
2 tablespoons olive oil
1 clove garlic, minced
½ teaspoon freeze-dried dill
½ teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 6.6 g, Fat 4.6 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 224.8 mg, Sugar 3.1 g

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