SHAVED PURPLE CAULIFLOWER SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Thinly slice the cauliflower on a mandoline or with a heavy sharp knife. Place in a large bowl and set aside.
- Heat the oil in a small skillet over medium heat. Add the lemon slices, garlic, fennel seeds and coriander seeds and cook, stirring occasionally, until fragrant and the garlic begins to brown, about 4 minutes.
- Remove from the heat and stir in the lemon juice. Pour the dressing over the cauliflower. Season with salt and pepper, sprinkle with parsley and chives and toss.
CAULIFLOWER-AND-APPLE SALAD
This crunchy salad is good with roast chicken, meatloaf, or pork tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together oil and vinegar; season with salt and pepper. With a mandoline or sharp knife, shave cauliflower into thin slices. Add to dressing along with apples and mint leaves, then toss.
Nutrition Facts : Calories 146 g, Fat 7 g, Fiber 4 g, Protein 3 g, SaturatedFat 1 g
SHAVED CAULIFLOWER SALAD WITH TOASTED PECANS AND CRANBERRIES
Provided by Damaris Phillips
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the golden cauliflower, purple cauliflower, green onions, kale and cranberries in a large bowl.
- In a small bowl, whisk together the olive oil and lemon juice. Add the dressing to the salad and toss to combine. Season to taste with salt and pepper.
- Sprinkle the toasted pecans over the top just before serving.
SHAVED CAULIFLOWER SALAD
Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.
Provided by Jeremy Strubel
Categories Bon Appétit Salad Cauliflower Vegetarian Lettuce Parmesan No-Cook Raw Fall Winter Healthy Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 11
Steps:
- Whisk lime zest, lime juice, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper.
- Add cauliflower and 1 Tbsp. nutritional yeast to dressing; toss to combine. Add lettuce, frisée, and half of Parmesan and toss again; season with salt and pepper.
- Transfer salad to a platter and top with remaining Parmesan and remaining 1 tsp. nutritional yeast.
EASY AND QUICK CAULIFLOWER APPLE SALAD
I tried this salad at a luncheon and was amazed when the woman who made it told me that there were only 4 ingredients. The taste and texture of the cauliflower and apple really complement each other, and you can't beat the dressing for simplicity.
Provided by CountryMama
Categories Apple
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Break or cut cauliflower into small pieces. Chop unpeeled apple in pieces about the same size as the cauliflower.
- Mix all ingredients together.
- Chill if desired, then serve.
Nutrition Facts : Calories 123.5, Fat 5.1, SaturatedFat 0.8, Cholesterol 3.8, Sodium 136.6, Carbohydrate 19.6, Fiber 4.3, Sugar 11.7, Protein 2.4
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- Cut the head of cauliflower into large florets, and then slice as thinly as possible. Patience is key here! The salad will be much yummier if all of the cauliflower is cut super thin. Add to the bowl with the thinly sliced celery.
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- Prep the cauliflower. Use a sharp knife to cut cauliflower in half. Trim off leaves and wash well. Pat dry and then "shave" cauliflower by making super thin slices. You can also use the shredding disc of your food processor for this task. Place shaved cauliflower in a large bowl, sprinkle with salt and pepper and set aside.
- Make the dressing: Add olive oil to small bowl. Thinly slice shallot and chop any large pieces, then add to the bowl. Use a microplane grater to zest the lime over the bowl and then juice of the lime over the bowl. Zest the garlic clove into the bowl. Use a whisk to mix well. Alternately, place all ingredients in glass jar with tight fitting lid and shake vigorously. Set dressing aside so shallots will soften while you get the rest of the salad ready.
- To the bowl with the cauliflower, add roughly chopped cabbage, sliced scallions, diced celery, chopped pistachios, chopped fresh parsley, peas and diced dates.
- Toss salad together, add dressing and mix well. Serve at room temperature or refrigerate and serve cold.
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