CAULIFLOWER AND FENNEL SALAD
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
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.
PICKLED CAULIFLOWER SALAD WITH CHANTERELLES AND FENNEL
Provided by Anne Burrell
Categories appetizer
Time P1DT45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Pickled cauliflower:
- Combine all the ingredients in covered container and refrigerate for at least 24 hours.
- Salad:
- Preheat the oven to 375 degrees F.
- In a small baking pan add the mushrooms, oil, salt, and crushed red pepper, to taste, and toss to coat. Roast until the mushrooms are soft and golden around the edges, about 12 to 15 minutes
- Toss together the mushrooms, fennel, onion, arugula, fennel fronds, and pickled cauliflower in a large bowl. Toss with some big fat finishing oil and a little of the pickling liquid. Taste and add salt, if needed. The salad should be very flavorful without being soggy. Arrange on individual serving plates and serve.
- What a salad- it's springtime on a plate!
- The pickled cauliflower adds a lot to this salad but it is a MUST DO ahead. Also, a big batch of these can be made and reserved in the refrigerator
ROASTED CAULIFLOWER WITH ONIONS AND FENNEL
Steps:
- Position rack in center of oven; preheat to 425°F. Toss cauliflower and 2 tablespoons oil in large bowl. Heat heavy large skillet over medium-high heat. Add cauliflower and sauté until beginning to brown, about 5 minutes. Transfer cauliflower to rimmed baking sheet.
- Add 2 tablespoons oil to same skillet. Add onion wedges. Cook until browned on 1 side, about 3 minutes. Using spatula, carefully transfer onions to baking sheet with cauliflower, arranging wedges browned side up. Add remaining 2 tablespoons oil to same skillet. Add fennel; sauté until fennel softens slightly and starts to brown, about 5 minutes. Transfer to same baking sheet. Scatter garlic and marjoram over vegetables. Sprinkle with salt and pepper. Roast until vegetables are caramelized, about 25 minutes. Serve hot or at room temperature.
CAULIFLOWER, WHITE BEAN, AND FETA SALAD
Steps:
- Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.
- Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.
- Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.
FENNEL-ROASTED CAULIFLOWER WITH QUINOA
Pile this colourful vegetable quinoa salad onto a plate, top with roasted cauliflower and drizzle over the garlic yogurt for a healthy, gluten-free dinner
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins. Drain and spread out on a surface so any excess water evaporates.
- Crush the fennel and coriander seeds using a pestle and mortar and mix with the paprika and a pinch of seasoning Put the cauliflower in a large bowl, drizzle with half the olive oil and sprinkle over the spice mix. Toss the florets to fully coat them.
- Tip the florets onto a baking tray and space them apart. Put the red onions, peppers and courgettes on a separate baking tray, drizzle with the remaining oil, and cook both for 30-35 mins, turning halfway through so they brown all over and turn slightly crisp in places.
- Mix the garlic with lemon juice and stir through the yogurt, adding a little extra water to loosen if needed. Stir the roasted onions, peppers and courgettes into the cooked quinoa along with the lemon zest and a pinch of salt.
- Pile the quinoa salad onto a plate, then top with the cauliflower florets. Drizzle over the garlic yogurt.
Nutrition Facts : Calories 260 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.1 milligram of sodium
ROASTED CAULIFLOWER WITH ONIONS AND FENNEL
From the March 2007 Gourmet magazine, to which I have subscribed for more than 35 years. This combination is outstanding and the prebrowning of each vegetable is key. (Yes, it's more work, but it is worth it!) It is delicous hot and even better at room temperature.
Provided by BarbryT
Categories Cauliflower
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425°F Toss cauliflower and 2 T olive oil in a large bowl. Heat a heavy large skillet over medium-high heat. Add cauliflower and sauté until beginning to brown, about 5 minutes. Transfer cauliflower to rimmed baking sheet.
- Add 2 T oil to the same skillet. Add onion wedges and cook until browned on 1 side, about 3 minutes. Using spatula, carefully transfer onions to baking sheet with cauliflower, arranging wedges browned side up.
- Add last 2 T oil to same skillet. Add fennel; sauté until fennel softens slightly and starts to brown, about 5 minutes. Transfer to same baking sheet.
- Scatter garlic and marjoram over vegetables. Sprinkle with salt and pepper. Roast until vegetables are caramelized, about 25 minutes. Serve hot or at room temperature.
More about "cauliflower and fennel salad recipes"
CAULIFLOWER AND FENNEL SALAD RECIPE | EATINGWELL
In a large bowl, combine cauliflower, fennel, carrots, and onion. Add the dressing; toss gently to coat. Cover with foil or plastic wrap and chill …
From eatingwell.com
4/5 (1)
Total Time 2 hrs 30 minsCategory Diabetic Low-Carb Vegetarian RecipesCalories 112 per serving
- 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; discard. 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 with foil or plastic wrap and chill for 2 to 24 hours. Just before serving, sprinkle with parsley.
ROASTED CAULIFLOWER & FENNEL SALAD | SALAD RECIPES | …
Roast for 25 mins, adding the almonds for the final 7 mins of cooking time. Meanwhile, put the fennel, chickpeas, rocket, sultanas and almonds in a large …
From realfood.tesco.com
4/5 (2)
Category LunchCuisine Middle EasternTotal Time 35 mins
CAULIFLOWER AND FENNEL SALAD
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From pinterest.com
RECIPE: CAULIFLOWER, FENNEL, AND WHITE BEAN WINTER SALAD ...
Cauliflower, Fennel, and White Bean Winter Salad Adapted from Bon Appétit serves 6 1/3 cup olive oil 2 long sprigs fresh thyme 1 lemon 1 tablespoon red wine vinegar 1 small head of cauliflower 1 (15-ounce) can white beans, drained and rinsed (can substitute 1 1/2 cups cooked white beans) 1 fennel bulb Handful fresh chives Handful fresh parsley 1/2 cup …
From thekitchn.com
BAKED SALMON WITH FENNEL & CAULIFLOWER | SUBURBAN FOODIE
1 yellow bell pepper, thinly sliced. dried tarragon. salt and pepper. Directions: Pre-heat the oven to 400 degrees. In a bowl, combine the cauliflower, fennel, orange zest, orange slices, green olives, olive oil and yellow bell pepper. Give it a good stir before placing the mixture on the rimmed cookie sheet. Season with salt and pepper.
From suburbanfoodie.wordpress.com
SWEET AND SOUR SHAVED CAULIFLOWER AND FENNEL SALAD ...
½ head of cauliflower shaved with a mandolin or very thinly sliced. 1 fennel bulb shaved. ½ cup sultanas. Juice 1 lemon. ½ cup roughly chopped pistachio nuts. 1 tbsp. rice syrup or maple. 1 tsp light olive oil. Leaves from the cauliflower removed. Optional fruits- Wafer thin pear slices, Pomegranate seeds, sliced oranges
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BAKED CAULIFLOWER CHEESE AND FENNEL - INSIDE THE RUSTIC ...
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From insidetherustickitchen.com
SMOKED TROUT AND ROASTED FENNEL AND CAULIFLOWER SALAD ...
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ROASTED CAULIFLOWER AND FENNEL SALAD WITH ENDIVE ...
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SESAME ROASTED CAULIFLOWER AND FENNEL SALAD (PALEO, VEGAN)
Tender sesame roasted cauliflower and fennel come together with winter greens in this hearty, seasonal roasted cauliflower salad. Just because its winter doesn’t mean salads aren’t in order. On the contrary, now is actually a great time to enjoy salads featuring hearty greens and winter vegetables that are brimming with all the good-for-you things you’re trying to load up on after …
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Lemon-Caper Vinaigrette: Boil 6 cups cauliflower florets 6 minutes or until crisp-tender; drain. Combine 1/4 cup olive oil, 2 tablespoons fresh lemon juice, 1/4 cup chopped parsley, 3 tablespoons minced shallots, 4 1/2 teaspoons rinsed and drained capers, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
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GRILLED CAULIFLOWER & FENNEL S - COOKBUZZ
Put the cauliflower, fennel and pressed garlic on the tray and drizzle over some olive oil. 5. Grill for 10-12 minutes until light brown or 15 minutes in an oven 220C. 6. Make the dressing. Roughly chop the capers and mix with all the …
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CAULIFLOWER FENNEL FETA PESTO SALAD - NOSHIN' & NUM NUMS
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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 ...
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CAULIFLOWER, ROASTED CHICKPEA, FENNEL AND AVOCADO SALAD ...
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ROASTED CAUILFLOWER, CHICKPEA, FENNEL AND AVOCADO SALAD ...
Take it out and pop the cauliflower, chilli flakes, a big pinch of salt and smoked paprika on top. Rub the spice and oil into the cauliflower so it is evenly coated. Roast in the oven for 30 minutes until nice and golden. While this is cooking, let’s prepare the rest of the salad. Finely grate the fennel, then pour the juice of 1 lime on top.
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CURRIED CAULIFLOWER SALAD WITH APPLE & FENNEL - FORAGED DISH
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CAULIFLOWER, FENNEL, AND WHITE BEAN WINTER SALAD | RECIPES
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Serves: 4-5 with sides (such as a good salad) Pork Meat Loaf with Cauliflower, Apple, Fennel 1 and 1/4 pounds of ground pork. 7-8 ounces cauliflower (about 1/8th of a large head), diced to around 0.5 to 1 inch segments or smaller. Discard the woody stem. You could optionally rice the cauliflower, but I like a less-blended texture.
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Toss cauliflower with 1 Tbsp. olive oil, salt, and pepper. Place in oven and cook for 30 minutes, or until cauliflower is slightly browned. Toss fennel with 1 Tbsp. olive oil, salt, and pepper. Add 1/4 inch water to the pan. Place in oven and cook for 25 minutes, or until fennel is soft. Let vegetables cool. Peel beets and cut into 1/2 inch ...
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From theguardian.com
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Food As Medicine; Contact; Cruciferous Vegetables, Detox, Gluten Free, Lunch & Dinner, Meal Ideas, Paleo, Sugar Free Roasted Cauliflower and Fennel Salad. May 7, 2014 Amanda Ford Leave a comment. A warming salad for those cooler days! Ingredients 1 small cauliflower, roughly chopped 1 small fennel, sliced 2 handfuls of rocket leaves 1/4 spanish …
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Raw cauliflower makes a delicious addition to salads, it’s crisp and crunchy and has a slight mustardy flavour. The colours of this cauliflower and radish salad with strips of yellow pepper and mixed leaves make it look very appealing, and the addition of chickpeas make it filling and satisfying too. It goes really well with a soured cream and chive dressing but if …
From goodto.com
FENNEL, ORANGE AND CAULIFLOWER SALAD - QUITE GOOD FOOD
Fennel, orange and cauliflower salad. Crunchy and fresh, dressed with a mellow citrus vinaigrette, this salad is an interesting side dish or part of a more substantial meal. Print Recipe Pin Recipe Rate Recipe. Prep time: 10 minutes. Total time: 10 minutes. Course: Salads and dressings. Cuisine: Vegan. Servings: 2-6. Calories: Author: Quite Good Food. …
From quitegoodfood.co.nz