Cauliflower And Watercress Salad Recipes

CAULIFLOWER AND WATERCRESS SALAD

A simple and refreshing salad. From "The Great British Kitchen" and published by the British Food Trust.

Provided by threeovens

Categories Cauliflower

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Cauliflower and Watercress Salad image

Steps:

Arrange cauliflower, watercress, and walnuts in a serving dish.
Whisk together remaining ingredients and pour over salad.
Serve.

Nutrition Facts : Calories 193.9, Fat 11.1, SaturatedFat 1.7, Cholesterol 4, Sodium 107.9, Carbohydrate 20, Fiber 7.1, Sugar 8.7, Protein 9.3

Ingredients

1 medium head cauliflower, cut into florets
1 bunch watercress, rough chopped
1 ounce walnuts, rough chopped
4 tablespoons plain yogurt
2 tablespoons orange juice
1/4 teaspoon ground cinnamon

WATERMELON AND WATERCRESS SALAD

Watercress and watermelon make great companions. The dressing is made with raspberry vinegar and feta cheese tops it all. Quick, easy and wonderful.

Provided by sugarpea

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Watermelon and Watercress Salad image

Steps:

In a bowl, toss the watercress with the oil and vinegar; season with salt and pepper.
Pile on a serving platter, top with watermelon and sprinkle with feta; serve immediately.

Nutrition Facts : Calories 69, Fat 4, SaturatedFat 1.5, Cholesterol 6.7, Sodium 98.7, Carbohydrate 7.2, Fiber 0.5, Sugar 5.7, Protein 2.4

Ingredients

4 cups watercress, trimmed
2 teaspoons olive oil
3/4 teaspoon raspberry vinegar
coarse salt
fresh ground black pepper
12 ounces seedless watermelon, cut in 1 inch cubes (about 2 cups)
1 -2 ounce crumbled feta cheese (about 1/4 cup)

ROASTED CAULIFLOWER, WATERCRESS, AND RADICCHIO SALAD

Categories Salad Leafy Green Side Roast Vegetarian Walnut Cauliflower Fall Healthy Vegan Watercress Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 7

Roasted Cauliflower, Watercress, and Radicchio Salad image

Steps:

Toss cauliflower with 2 tablespoons oil in a shallow baking pan and season with salt. Roast in middle of oven, stirring occasionally, until cauliflower is tender and begins to brown, about 15 minutes.
Meanwhile, cook nuts in remaining 2 tablespoons oil in a small skillet over moderately low heat, stirring occasionally, until fragrant and a shade darker, about 5 minutes. Cool slightly in skillet.
Stir together lemon juice and mustard in a large bowl. Add nuts with any oil from skillet, roasted cauliflower, watercress, radicchio, and salt and pepper to taste, then toss to coat.

Ingredients

1/2 large head cauliflower, cut into 3/4-inch florets (about 4 cups)
4 tablespoons olive oil
1/4 cup chopped walnuts
1 to 1 1/2 tablespoons fresh lemon juice (to taste)
1/2 teaspoon Dijon mustard
2 cups small watercress sprigs
1 cup shredded radicchio

WATERCRESS-CAULIFLOWER SOUP

This peppery soup adds a bright accent to any homey meal.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 35m

Yield Makes about 6 cups

Number Of Ingredients 7

Watercress-Cauliflower Soup image

Steps:

Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add cauliflower, stock, salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil. Cover, and reduce heat. Simmer, stirring once, until cauliflower is very tender, about 15 minutes. Remove from heat, and stir in watercress.
Working in batches, puree soup in a blender, filling no more than halfway each time. Return soup to saucepan; cover to keep warm. To serve, divide among 4 bowls. Garnish each bowl with a sprig of watercress, and season with pepper.

Ingredients

2 tablespoons unsalted butter
1 small onion, coarsely chopped (about 1 cup)
1 small head cauliflower (about 1 3/4 pounds), cut into 1-inch florets
2 cups homemade or low-sodium store-bought chicken stock
2 1/2 teaspoons coarse salt
Freshly ground pepper
1 bunch watercress, thick stems removed (about 5 cups), plus small sprigs for garnish

ROASTED CAULIFLOWER SALAD WITH WATERCRESS, WALNUTS AND GRUYèRE

You can make this kind of salad with almost any vegetable that won't wilt or burn when subjected to a copious slick of oil and a blast of high heat. Broccoli, brussels sprouts, beets, parsnips, sweet potatoes, winter squash and rutabagas all work well. One of the best vegetables for this salad, though, is cauliflower. The florets turn juicy and tender in the center while crisping and browning around the edges, and cauliflower's mild flavor is amenable enough to pair nicely with almost anything else you toss in the bowl.

Provided by Melissa Clark

Categories easy, weekday, salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 8

Roasted Cauliflower Salad With Watercress, Walnuts and Gruyère image

Steps:

Heat the oven to 400 degrees. In a bowl, toss together the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread the cauliflower on a baking sheet in a single layer. Roast, tossing occasionally, until tender and dark golden, 30 to 35 minutes. Let cool for 10 minutes.
In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.
In a salad bowl, toss the watercress, cheese, nuts and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 34 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 574 milligrams, Sugar 3 grams

Ingredients

1 head cauliflower, cut into bite-size florets
6 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon pepper
1 tablespoon sherry vinegar
2 bunches watercress, large stems removed
1/4 pound Gruyère, diced or grated (about 1 cup)
2/3 cup toasted walnuts

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