Salad With Cauliflower And Olives Recipes

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CAULIFLOWER OLIVE SALAD



Cauliflower Olive Salad image

Sounds weird; tastes great! If you prefer, make your own French Onion dip rather than using prepared.

Provided by SusieQusie

Categories     Cauliflower

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

1 head cauliflower, broken into small pieces
1 cup stuffed manzanilla olives, chopped
1 cup French onion dip
1 tablespoon olive oil (may need more or less)

Steps:

  • Thin dip with olive oil. (could also use some of the juice from the olives).
  • Toss dip with cauliflower and olives.
  • Chill and serve.
  • Note: French Onion Dip - 2 cups (16 ounces) sour cream stirred together with 1 package of your favorite French onion dip mix. Use 1 cup in this recipe.

Nutrition Facts : Calories 76.3, Fat 5.8, SaturatedFat 0.8, Sodium 377.3, Carbohydrate 5.9, Fiber 3.1, Sugar 2.4, Protein 2.1

SALAD WITH CAULIFLOWER AND OLIVES



Salad With Cauliflower And Olives image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 8

2 pounds cauliflower or 1 pound cauliflower florets
1/4 teaspoon hot red-pepper flakes
1/4 cup dry white wine
1 clove garlic
1 tablespoon capers
8 Greek, Italian or French black olives
2 teaspoons olive oil
1 tablespoon red-wine vinegar

Steps:

  • Cut off the stem of the cauliflower, and break and cut the head into small florets. Steam over boiling water for 3 to 4 minutes. Sprinkle the cauliflower with red-pepper flakes while it steams.
  • Mince the garlic. Wash and drain the capers. Pit the olives, and coarsely chop them.
  • When the cauliflower is firm but tender, drain and place in a bowl. Pour the wine over it, and add the garlic, capers, olives, oil and vinegar. Cover and allow to marinate until serving time.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 10 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 334 milligrams, Sugar 9 grams

CAULIFLOWER OLIVE SALAD



Cauliflower Olive Salad image

This colorful toss combines cauliflower and black and green olives with sweet peppers and red onion for a satisfying blend of flavors. The lemony vinaigrette coats the salad well and gives it a pleasing tartness. -Nancy Holland, Morgan Hill, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

5 to 6 cups cauliflowerets
1 cup chopped green pepper
1 cup pimiento-stuffed olives, sliced
1 can (4-1/4 ounces) chopped ripe olives, drained
1/2 cup chopped sweet red pepper
1/2 cup chopped red onion, optional
DRESSING:
3 tablespoons lemon juice
3 tablespoons cider vinegar
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 cup vegetable oil

Steps:

  • In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired. , In a small bowl, whisk the lemon juice, vinegar, sugar and pepper; gradually whisk in oil. Pour over vegetables and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 198 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 518mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.

RAW CAULIFLOWER SALAD



Raw Cauliflower Salad image

With a lightly salty and almost crispy tangy dressing, this salad is easy to make. The onions are definitely optional, or use less if you like.

Provided by Petit Poussin

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 2h20m

Yield 5

Number Of Ingredients 12

4 cups cauliflower, thinly sliced
1 cup coarsely chopped olives
⅔ cup coarsely chopped green bell pepper
½ cup chopped pimento peppers
½ cup onion, chopped
1 bunch celery stalks, thinly sliced
½ cup canola oil
3 tablespoons lemon juice
3 tablespoons red or white wine vinegar
½ teaspoon salt
¼ teaspoon white sugar
¼ teaspoon ground black pepper

Steps:

  • Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
  • Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 13.6 g, Fat 25.8 g, Fiber 5.4 g, Protein 3.1 g, SaturatedFat 2.1 g, Sodium 595.9 mg, Sugar 5.5 g

MEDITERRANEAN ROASTED CAULIFLOWER WITH OLIVES



Mediterranean Roasted Cauliflower with Olives image

This cauliflower medley is a great way to perk up your menu. It can be served warm as a side dish, or at room temperature and tossed with romaine lettuce as a salad. Warming the herbs and garlic in the oil prior to tossing with the veggies helps their flavor bloom. When ready to serve, drizzle on as much or as little balsamic vinegar as you like.

Provided by Bibi

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 teaspoon fresh minced garlic
½ teaspoon dried Italian herb seasoning
salt and ground black pepper to taste
2 cups cauliflower, cut into 1-inch florets
1 cup red onions, cut into 1-inch cubes
1 large red bell pepper, seeded and cut into 1-inch squares
2 ounces sliced black olives
1 tablespoon balsamic vinegar, or to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with foil or parchment paper.
  • Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.
  • Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.
  • Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.
  • Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 10.9 g, Fat 8.5 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 142 mg, Sugar 5.2 g

CAULIFLOWER SALAD WITH OLIVES AND CAPERS



Cauliflower Salad with Olives and Capers image

Categories     Salad     Olive     Cauliflower     Winter

Yield 4 servings

Number Of Ingredients 8

1 medium cauliflower
Juice of 1 lemon
Salt
Fresh-ground black pepper
3 tablespoons extra-virgin olive oil
1/4 cup olives, pitted and coarsely chopped
2 tablespoons chopped parsley
1 tablespoon capers, rinsed and chopped

Steps:

  • Trim the leaves and core from: 1 medium cauliflower.
  • Break apart or cut into small florets. Cook until just done in salted boiling water. Drain and let cool.
  • Stir together in a large bowl: Juice of 1 lemon, Salt, Fresh-ground black pepper.
  • Whisk in: 3 tablespoons extra-virgin olive oil.
  • Add the cauliflower and toss with the dressing. Taste and add salt and lemon as needed. Add: 1/4 cup olives, pitted and coarsely chopped, 2 tablespoons chopped parsley, 1 tablespoon capers, rinsed and chopped.
  • Toss gently.
  • Variations
  • Leave out the capers and add 1/4 cup sliced radishes.
  • Instead of-or in addition to-parsley, try marjoram, basil, or mint.

CAULIFLOWER SALAD WITH OLIVES AND CAPERS



Cauliflower Salad with Olives and Capers image

Categories     Salad     Blender     Fish     Olive     Vegetable     Side     Quick & Easy     Buffet     Vinegar     Cauliflower     Hot Pepper     Winter     Capers     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12

Number Of Ingredients 11

1 head cauliflower, cut into 1-inch flowerets (about 6 cups)
a 3-ounce jar pimiento-stuffed olives, drained and chopped (about 3/4 cup)
3 celery ribs, sliced thin diagonally
1/4 cup chopped drained peperoncini (pickled Tuscan peppers)
2 tablespoons drained capers
1/2 cup drained caper berries*
For vinaigrette
3 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
6 flat anchovy fillets, or to taste
*available at specialty foods shops

Steps:

  • In a large saucepan of boiling salted water cook cauliflower until just tender, about 4 minutes. In a colander drain cauliflower and rinse under cold water to stop cooking. Drain cauliflower well and in a large bowl toss with olives, celery, peperoncini, capers, and caper berries.
  • Make vinaigrette:
  • In a blender blend vinaigrette ingredients until combined well.
  • Add vinaigrette to salad, tossing well, and season with salt and pepper. Salad will improve in flavor if kept, covered and chilled, at least 1 day and up to 3. Bring salad to room temperature before serving.

CAULIFLOWER, BROCCOLI, OLIVE SALAD WITH A PARMESAN DRESSING



Cauliflower, Broccoli, Olive Salad With a Parmesan Dressing image

A nice salad for company or for any night of the week. Lightly blanched broccoli and cauliflower (still warm), tossed with olives, onions, a creamy Parmesan dressing and topped with crisp bacon. If you want, blanch the broccoli and cauliflower ahead of time and keep in a ziplock container or bag until you are ready to serve. If you want to serve it warm, just reheat in the microwave. I also do the bacon ahead and just keep in a small ziplock bag or container. This is a great salad that you can do ahead. Then just toss and serve. And any leftover dressing is great over vegetables, chicken or just as a standby salad dressing.

Provided by SarasotaCook

Categories     Vegetable

Time 40m

Yield 6-8 Salad size servings, 6-8 serving(s)

Number Of Ingredients 16

2 1/2 cups broccoli, cut in bite size pieces
2 1/2 cups cauliflower, cut in bite size pieces
1 medium onion, cut in quarters and thin sliced
1 small fennel bulb, cut in half and thin sliced
1 cup kalamata olive, cut in half (I prefer kalamata, but black will work just fine, I wouldn't suggest green olives)
6 slices bacon, diced and sauteed until crisp
1/4 cup milk
1/2 cup mayonnaise
1/4 cup parmesan cheese, grated
1 teaspoon minced garlic (more if you want, according to your taste)
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1 teaspoon fresh parsley
salt
pepper
parmesan cheese, fresh grated

Steps:

  • Dressing -- In a small bowl, mix the milk, mayo, parmesan, lemon juice, worcestershire, parsley, salt and pepper. Refrigerate until ready for use.
  • Bacon -- In a small sauce pan over medium heat, saute the bacon until crispy and brown. Remove to a plate lined with a paper towel to drain. Keep for later.
  • Vegetables -- Bring a large pot of water to a medium rolling boil. Salt well. Add the broccoli and cook 3-4 minutes until slightly tender, not soft. We are just blanching them. Remove and immediately immerse to a bowl filled with ice water and ice cubes. You want to stop the cooking process and keep the bright green color. Remove after a minute or so and let drain on a paper towel lined plate.
  • Do the same for the cauliflower. Again, drain well.
  • Salad -- Now I prefer this salad room temperature or even warm, but you can easily serve this chilled. You can warm up the vegetables right in the microwave for just a minute or so, or you them as soon as they are blanched, or even just served them chilled. Either way, they are all equally as good.
  • Finish -- Just toss the broccoli, cauliflower, olives, fennel and onion in a medium size bowl, and mix to combine. Then add in a little dressing at a time until you reach the consistency you prefer. Some like it more creamy than others, so just add as much dressing as you like.
  • Serve -- Just garnish with the bacon and you can also add fresh grated parmesan if you want.
  • ENJOY!

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