Pickled Cauliflower Salad With Chanterelles And Fennel Recipes

PICKLED CAULIFLOWER MEDLEY

Pickled Cauliflower Medley image

A blend of cauliflower, sweet red onion, radishes and cut-up Sechler's Whole Dill Pickles mix for a tangy side dish that's welcome alongside roasted chicken or a meat main dish.

Provided by Food Network

Categories side-dish

Time 37m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 head fresh cauliflower, separated into florets
4 whole dill pickles, quartered and cut into chunks
1/4 sweet red onion, chopped
2 teaspoons sugar
1 clove garlic, minced
1 cup dill pickle juice
1/4 cup sliced radishes

Steps:

Cook cauliflower in a small amount of boiling water for 8 to 10 minutes, or until crisp tender. Drain off liquid.
In a bowl mix together cauliflower, pickles, onion, sugar, and garlic. Add the dill pickle juice and stir gently. Cover and chill overnight. Drain off the pickle juice. Toss with radishes before serving.

CAULIFLOWER AND FENNEL SALAD

Cauliflower and Fennel Salad image

I found this in Diabetic Living. If you need to save time, pick up some packaged coarsely shredded carrots in the supermarket's produce section.

Provided by Annacia

Categories Cauliflower

Time 17m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups cauliflower florets
2 medium fennel bulbs
2 teaspoons olive oil
1/4 cup lemon juice
1/4 cup olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground pepper (white or black)
1 cup coarsely shredded carrot
1 small onion, thinly sliced
2 tablespoons snipped fresh parsley

Steps:

In a large saucepan, cook cauliflower florets in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender. Drain. Rinse with cold water; drain again. Set aside.
Remove fennel tops and stalks, save for another use. Slice fennel in half vertically to show the fennel heart; cut away and discard the solid core. Slice fennel into strips. In a large skillet, cook fennel in the 2 teaspoons hot oil about 3 minutes or until crisp-tender.
For dressing, in a small bowl, whisk together lemon juice and the 1/4 cup olive oil. Whisk in garlic, salt, and pepper.
In a large bowl, combine cauliflower, fennel, carrots, and onion. Add the dressing; toss gently to coat. Cover and chill for 2 to 24 hours. Just before serving, sprinkle with parsley.
Makes 8 (1-cup) servings.

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