CAULIFLOWER SHRIMP SALAD
Thinly sliced, raw cauliflower and cooked shrimp, marinated in a creamy dressing, are the main ingredients in this unusual salad. This has always been a hit at potlucks and family get-togethers. It tastes best if you make it a day before you plan to serve it.
Provided by Amy Brolsma
Categories Salad Vegetable Salad Recipes Cauliflower
Time 40m
Yield 10
Number Of Ingredients 8
Steps:
- Place eggs in a small saucepan, and add water to cover. Cover the pan, and bring to a boil over high heat. Remove from heat and let stand covered for 12 minutes. Cool, peel, and chop the hard boiled eggs.
- Mix mayonnaise and salad dressing together in a small bowl.
- To a large bowl, add cauliflower, shrimp, green onions, chopped eggs, olives, and pimientos. Toss to combine. Stir in dressing mixture, and toss to coat. Refrigerate. Serve chilled.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 6.6 g, Cholesterol 156 mg, Fat 27.8 g, Fiber 2.1 g, Protein 14.9 g, SaturatedFat 4.2 g, Sodium 542 mg, Sugar 3.2 g
CAULIFLOWER AND SHRIMP SALAD
Make and share this Cauliflower and Shrimp Salad recipe from Food.com.
Provided by Auntie Jan
Categories White Rice
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients and chill.
- Best served within a day, or two at the most- rice starts to dry out and other ingredients begin to get watery.
- Sometimes you can add more mayo and that will make it last a bit longer.
Nutrition Facts : Calories 298, Fat 12.5, SaturatedFat 1.9, Cholesterol 97.6, Sodium 370, Carbohydrate 33.8, Fiber 1.8, Sugar 4.1, Protein 12.9
INDIAN SHRIMP WITH CAULIFLOWER
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the shrimp with 1/2 teaspoon garam masala in a medium bowl; season with salt and pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over high heat. Add the shrimp in a single layer and cook until the edges are golden, about 30 seconds per side. Remove to a plate with a slotted spoon; set aside.
- Add the remaining 1 tablespoon olive oil to the pot, then add the onion and garlic. Cook, stirring occasionally, until the onion is lightly browned, 3 minutes. Stir in the tomato paste, the remaining 1 1/2 teaspoons garam masala and the cilantro. Cook, stirring to coat, 30 seconds. Stir in 3 1/4 cups water and the potatoes. Cover, bring to a boil and cook 5 minutes, then uncover and add the cauliflower. Cook over medium-high heat, stirring occasionally, until the cauliflower is tender, about 10 minutes.
- Stir in the shrimp and peas; simmer 3 minutes. Season with salt and pepper. Top each serving with more cilantro. Serve with the naan.
CAULIFLOWER "POTATO SALAD" RECIPE BY TASTY
Here's what you need: cauliflower, salt, pepper, olive oil, eggs, celery, red onion, greek yogurt, dijon mustard, honey, dill, olive oil, garlic, lemon
Provided by Kwesi James
Categories Sides
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400˚F (200˚C).
- Slice cauliflower into small florets.
- Place cauliflower onto baking sheet and season with salt, pepper, and olive oil.
- Bake in preheated oven for 25 minutes or until lightly browned and a bit crispy.
- In a large bowl, combine all dressing ingredients. Set aside.
- Once cauliflower is cooked, set aside and let cool slightly.
- Dice eggs, onion, and celery.
- In a large bowl, combine cauliflower, eggs, onion, celery, and dressing.
- Garnish with more freshly chopped dill before serving.
- Enjoy!
Nutrition Facts : Calories 178 calories, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, Sugar 9 grams
CAULIFLOWER "RISOTTO" WITH SHRIMP AND PEAS
This dish is a satisfying mash-up of two comfort food classics-cauliflower with cheese sauce and risotto with shrimp and peas-which makes for a healthy, modern, and doubly comforting skillet dinner. The cauliflower, which has been grated so it resembles rice, is simmered briefly with flour-thickened milk and Parmesan cheese, forming a creamy sauce to coat the vegetable and create a risotto-like base. Shrimp and peas are added to the skillet, and minutes later the dish is ready to be served, garnished beautifully with ribbons of fresh basil and a shower of Parmesan.
Provided by Ellie Krieger
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large, nonstick skillet over medium heat. Add the shallot and cook until softened, 2 minutes. Stir in the cauliflower rice, salt, and pepper and cook for 2 minutes.
- Sprinkle the flour over the cauliflower and stir to incorporate, then add the milk and cook, stirring occasionally, until it comes to a gentle boil. Stir in 1/2 cup of the Parmesan cheese until incorporated, then add the shrimp and the peas.
- Return to a simmer, then continue to cook, stirring occasionally, until the shrimp are pink and no longer translucent and the sauce has thickened, about 5 minutes more. Season with additional salt to taste, then serve immediately, garnished with basil and the remaining Parmesan.
Nutrition Facts : Calories 360, Fat 13 grams, SaturatedFat 4.5 grams, Cholesterol 200 milligrams, Sodium 680 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 36 grams, Sugar 11 grams
CURRIED SHRIMP AND CAULIFLOWER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet heat oil over medium high. Add onion, garlic, and ginger and saute until onion is translucent, about 3 minutes. Add curry powder and 1/2 teaspoon salt and saute for 30 seconds. Stir in cauliflower and stock, and bring to a boil. Cover and cook until cauliflower is just tender, about 5 minutes. Add shrimp, cover, and cook until shrimp are opaque throughout, 2 to 3 minutes, taste and adjust for seasoning.
SHRIMP AND RICE SALAD
Serve this on individual plates on top lettuce leaves, garnish plates with quartered tomatoes, a couple of whole shrimp and a few whole olives. This is wonderful for a summertime (or any season) luncheon. Double or even triple the recipe to serve your guests. This should be made a few hours in advance and chilled to blend flavors. Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl whisk together the mayo and French dressing (adjusting the French dressing to taste).
- In a large bowl mix together ALL ingredients with the dressing, adjusting salt and pepper to taste.
- Cover and chill for several hours before serving to blend flavors.
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4.5/5 (2)Category Entrees, SaladsCuisine AmericanTotal Time 50 mins
- Step 1: Put 5 cups cauliflower florets and ½ cup water in a large microwave-safe bowl. Cover with plastic wrap vented at one corner. Microwave on high (100 percent power), pausing to stir twice, until florets are nearly tender, about 4 minutes. Let cool. Then drain off the water.
- Step 2: Put 1 1/4 cups carrots and ½ cup water into a small microwave-safe bowl. Cover with plastic wrap vented at one corner. Microwave on high, stirring once, until tender, about 4 minutes. Let cool. Then drain off the water.
- Step 3: Heat 1 tablespoon oil in large skillet over medium heat until hot. Add 1/2 sliced onion. Cook, stirring, until onion is golden and tender, about 5 minutes. Remove from heat.
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