Cauliflower And Carrot Salad Recipes

Steps:

• Break cauliflower into florets, cutting any larger ones into thin slices. Mix with carrots, red onion, capers and chopped parsley. Whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
• Pour over the salad and mix well. Can be stored in the fridge for up to 3 days.

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.

Steps:

• Steam first 2 ingredients, covered, 2 minutes. Rinse mixture under cold water; drain well.
• Combine salt and next 5 ingredients (salt through crushed red pepper) in a small skillet; cook over medium heat 2 minutes or until lightly aromatic, stirring constantly.
• Add vinegar while of the heat.
• Combine spice mixture, sour cream, and honey in a bowl; stir well.
• Add cauliflower mixture; toss well to coat.
• Chill for 1 hour.
• Top with green onions just before serving.

Steps:

• Preheat the oven to 425 degrees F.
• Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
• Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
• Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.

Steps:

• Preheat the broiler. Toss the carrots and cauliflower with 3 tablespoons olive oil on a baking sheet; season with salt and pepper. Broil until tender and charred, 13 to 15 minutes.
• Sauté the garlic in the remaining 2 tablespoons olive oil in a skillet over medium heat, 1 minute. Stir in the coriander and cumin.
• Remove from the heat and stir in the lemon juice and harissa; toss with the vegetables. Season with salt.

Steps:

• Break the cauliflower into florets, cutting any larger ones into thin slices.
• Grate the carrots and finely chop the onion.
• Mix the cauliflower, carrots, onion, capers and parsley.
• In a small bowl, whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
• Pour over the salad and mix well.

Steps:

• Place the cauliflower in a skillet with a small amount of water. Cover and steam for 2 minutes, then add the carrots. Continue to steam, covered, until both are tender-crisp, 2 to 3 minutes longer.
• Transfer the vegetables to a colander and refresh under cool water.
• Combine the cauliflower and carrots in a serving bowl with the remaining ingredients. Toss well. Serve at once.
• nutrition information
• Calories: 217
• Total Fat: 16g
• Protein: 3g
• Carbohydrates: 13g
• Fiber: 4g
• Sodium: 425mg

Steps:

• In a large bowl, whisk together the mayonnaise, sugar, rice wine vinegar, salt, and ginger.
• Add the broccoli, cauliflower and carrots.
• Toss to coat with dressing.
• Sprinkle evenly with nuts.
• Enjoy!

Steps:

• Blend first 4 ingredients in blender until aniseed is finely chopped, abut 1 minutes. Strain dressing into medium bowl, pressing hard on seeds in strainer; discard seeds. Whisk in orange peel and honey. Season with salt and pepper.
• Steam cauliflower until crisp-tender, about 6 minutes. transfer to medium bowl. Steam carrots until tender but still bright in color, about 8 minutes. Transfer to another bowl. Steam beets until tender, adding more water to pot if needed, about 15 minutes. Transfer to another bowl. Cool all vegetables completely.
• Mix 1/2 cup dressing into cauliflower. Mix 1/4 cup dressing into beets. (Dressing and marinated vegetables can be made ahead. Cover separately and chill up to 1 day. Bring to room temperature before continuing.)
• Rinse and dry beet greens. Arrange on platter as base for salad. Drain dressing from vegetables. Overlap carrots around edge of platter. Arrange cauliflower in ring within carrots. Mound beets in center. Drizzle with some of remaining dressing. Serve salad with pita breads and any remaining dressing.

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
• Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
• Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
• In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
• Drizzle the salad with the dressing, then serve.
• Enjoy!

Steps:

• Fill large saucepan with water & bring to boil, then add cauliflower & carrots.
• Bring back to a boil & cook 2 minutes to blanch, then drain & rinse with cold water to stop cooking.
• Meanwhile, in medium nonmetal bowl, combine all remaining ingredients, mixing well.
• Add cauliflower & carrots, tossing to coat.
• Refrigerate at least 3 hours before serving, stirring occasionally & letting veggies marinate.

Steps:

• Heat oven to 220C/200C fan/gas 8. Combine the cauliflower (including the leaves and stalks) and carrots in a bowl with the cumin, honey, 2 tbsp of the oil and season with salt. Line a shallow roasting tin with baking parchment, tip in the vegetables and roast for 30 mins, turning them occasionally until caramelised.
• While the veg are roasting, cook the grains following pack instructions and add the green beans for the last 5 mins. When everything is cooked, drain and toss with the remaining oil and set aside.
• To make the dressing, tip all the ingredients into a small food processor or mini chopper and blitz to a thick paste. Tip the grains and beans onto a platter with the carrots and cauliflower scattered over, then spoon over the dressing and serve any extra on the side.