CAULIFLOWER OLIVE SALAD
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
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.
MEDITERRANEAN ROASTED CAULIFLOWER WITH OLIVES
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
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
SALAD WITH CAULIFLOWER AND OLIVES
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 20m
Yield 2 servings
Number Of Ingredients 8
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 & GREEN OLIVE SALAD
My mother has made this for years. With some adaptations and couple of decades, I have come to actually like it! Originally, she made it with with Bleu Cheese instead of Feta cheese. This is a real hit at picnics.
Provided by Adrian Major
Categories Cheese
Time 8m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Toss cauliflower in olive oil, then add vinegar and toss again.
- Add remaining ingredients and toss.
- Refrigerate overnight for best flavor.
CAULIFLOWER OLIVE SALAD
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
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
CAULIFLOWER AND OLIVES (GREECE)
This unusual cauliflower recipe comes from the 1995 cookbook Greek Cooking. Green olives can be substituted for the black ones, if desired.
Provided by Sydney Mike
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim leaves from cauliflower & remove the core, then cut into medium, even-sized pieces.
- In a large skillet heat oil & saute cauliflower 1-2 minutes, then remove cauliflower.
- To the skillet add onion & cook to soften.
- Add water & lemon juice to skillet, then bring to boil.
- Return cauliflower to skillet & cook until tender.
- Remove cauliflower to serving dish, then add tomato paste to liquid in the skillet, boiling to reduce.
- Pit olives, then chop them roughly & add to the skillet.
- Pour heated sauce over cauliflower & sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 204.6, Fat 16.1, SaturatedFat 2.2, Sodium 365.6, Carbohydrate 15.6, Fiber 5.9, Sugar 6.1, Protein 4
CAULIFLOWER, ANCHOVY AND OLIVE SALAD
I make this salad for work functions, sometimes using half cauli and half broccoli. It's ok to make the day before too. Don't tell anyone about the anchovies and they won't notice!
Provided by JustJanS
Categories Cauliflower
Time 33m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Boil, steam or microwave cauliflower until tender (about 3 minutes).
- Drain, rinse under cold water, drain well.
- Combine cauliflower with remaining ingredients in a bowl and add dressing; mix well.
- DRESSING: Combine all ingredients in a jar, and shake well.
CAULIFLOWER SALAD BOWL
This summer salad is high on taste but low on calories. It's refreshing with a steak or barbecue chicken.
Provided by Libby
Categories Salad Vegetable Salad Recipes Cauliflower
Time 4h15m
Yield 8
Number Of Ingredients 11
Steps:
- Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
- Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.
Nutrition Facts : Calories 168.3 calories, Carbohydrate 6.6 g, Fat 16 g, Fiber 2.3 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 753.2 mg, Sugar 2.4 g
CAULIFLOWER OLIVE ANTIPASTO SALAD
This salad, for olive lovers, is perfect for an antipasto offering. It has a zesty flavor and offers the bright colors of the Italian flag (red, green, white). If desired, add chunks of Italian Salami that taste wonderful after marinating in the lemony vinaigrette.
Provided by CookinDiva
Categories Cauliflower
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine dressing ingredients; set aside.
- Cut and drain all vegetables. Place in a large bowl and add dressing; toss to coat.
Nutrition Facts : Calories 111.3, Fat 10.3, SaturatedFat 1.4, Sodium 114, Carbohydrate 4.7, Fiber 2, Sugar 1.9, Protein 1.3
CAULIFLOWER, BROCCOLI, OLIVE SALAD WITH A PARMESAN DRESSING
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
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!
CAULIFLOWER SALAD WITH OLIVES AND CAPERS
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
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 SALAD WITH OLIVES AND CAPERS
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.
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