Cauliflower 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:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

Steps:

• Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a bowl until dressing is smooth.
• Mix cauliflower, red onion, parsley, and garlic together in a large bowl. Drizzle dressing over cauliflower mixture; toss to coat. Gently fold tomatoes into salad. Chill salad in refrigerator up to 3 hours before serving.

Steps:

• In a large bowl, toss cauliflower, carrots, celery, green onions and radishes. Combine all of the remaining ingredients; pour over vegetables and stir to coat. Cover and chill for several hours.

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:

• 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.

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:

• 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:

• Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
• Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.

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:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring about 2 inches of water to a boil in a large pot. Add cauliflower and carrots, and boil for about 7 minutes, until fork tender. Drain well, and transfer to a 9x13 inch baking dish.
• While the vegetables are cooking, combine the egg yolks, salt, lemon juice and hot pepper sauce in a blender or food processor. Blend for a few seconds to mix, then continue to blend while slowly pouring in 1/2 cup of hot melted butter. Continue blending until thickened. Pour this sauce over the vegetables in the baking dish. Stir together the cracker crumbs and remaining butter; sprinkle over the top of the casserole.
• Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.

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:

• 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.