Cauliflower Green Olive Salad Recipes

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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



Cauliflower Olive Salad image

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.

5 to 6 cups cauliflowerets
1 cup chopped green pepper
1 cup pimiento-stuffed olives, sliced
1 can (4-1/4 ounces) chopped ripe olives, drained
1/2 cup chopped sweet red pepper
1/2 cup chopped red onion, optional
DRESSING:
3 tablespoons lemon juice
3 tablespoons cider vinegar
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 cup vegetable oil

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



Cauliflower & Green Olive Salad image

Steps:

  • Toss cauliflower in olive oil, then add vinegar and toss again.
  • Add remaining ingredients and toss.
  • Refrigerate overnight for best flavor.

1 head cauliflower, in small pieces
3/4 cup olive oil
1/4 cup white vinegar
8 ounces green olives
1/2 cup onion, chopped
3/4 cup crumbled feta cheese
fresh ground pepper

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



Cauliflower Olive Salad image

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

1 head cauliflower, broken into small pieces
1 cup stuffed manzanilla olives, chopped
1 cup French onion dip
1 tablespoon olive oil (may need more or less)

SALAD WITH CAULIFLOWER AND OLIVES

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 8



Salad With Cauliflower And Olives image

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

2 pounds cauliflower or 1 pound cauliflower florets
1/4 teaspoon hot red-pepper flakes
1/4 cup dry white wine
1 clove garlic
1 tablespoon capers
8 Greek, Italian or French black olives
2 teaspoons olive oil
1 tablespoon red-wine vinegar

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



Cauliflower Salad Bowl image

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

4 cups thinly sliced cauliflower
1 cup coarsely chopped olives
⅔ cup coarsely chopped green pepper
½ cup chopped onion
¼ cup chopped pimento peppers
½ cup canola oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons salt
½ teaspoon white sugar
¼ teaspoon ground black pepper

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



Cauliflower Salad with Olives and Capers image

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.

1 head cauliflower, cut into 1-inch flowerets (about 6 cups)
a 3-ounce jar pimiento-stuffed olives, drained and chopped (about 3/4 cup)
3 celery ribs, sliced thin diagonally
1/4 cup chopped drained peperoncini (pickled Tuscan peppers)
2 tablespoons drained capers
1/2 cup drained caper berries*
For vinaigrette
3 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
6 flat anchovy fillets, or to taste
*available at specialty foods shops

ROASTED CAULIFLOWER WITH FETA, ALMONDS AND OLIVES

Roasted cauliflower is a pure delight, but tossing it with feta, toasted almonds and olives makes it even better. The additions come together while the cauliflower roasts, allowing you to assemble this side in no time. If almonds aren't available, walnuts or hazelnuts are good substitutions. This dish works well served warm, but it's equally good at room temperature if you want to make it ahead. Serve with grilled pork chops or pan-seared chicken thighs with lemon and herbs, or fold it into cooked grains, such farro or rice, for a hearty grain salad.

Provided by Colu Henry

Categories     weeknight, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Roasted Cauliflower With Feta, Almonds and Olives image

Steps:

  • Heat the oven to 425 degrees. In a large bowl, toss the cauliflower with the olive oil. Season well with the salt, pepper and red-pepper flakes, if using, and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 25 to 30 minutes, tossing halfway through to ensure even browning.
  • Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
  • Once the cauliflower is roasted, toss it in a large bowl with the feta cheese, olives, half the almonds and 1 tablespoon parsley until combined. Top with remaining almonds and parsley, and lemon. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 795 milligrams, Sugar 7 grams, TransFat 0 grams

1 medium head of cauliflower (about 2 1/2 pounds), cut into florets
3 tablespoons olive oil
Kosher salt and black pepper
Pinch of red-pepper flakes (optional)
1/4 cup roughly chopped almonds
1/3 heaping cup/about 2 ounces crumbled feta
1/2 cup pitted and roughly chopped green olives
2 tablespoons finely chopped Italian parsley
1/2 lemon, to taste
Flaky salt (optional)

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



Cauliflower Olive Antipasto Salad image

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

3 cups cauliflower, cut into small florets
1/2 cup stuffed green olive, sliced, drained
1/2 cup ripe olives, small size
1/2 cup red pepper, chopped
1/4 cup banana pepper ring, from a jar, mild
2 tablespoons pine nuts, toasted (optional)
1 tablespoon lemon juice
2 tablespoons cider vinegar
1 pinch sugar
1 pinch pepper
1/4 cup olive oil
1 teaspoon mixed Italian herbs

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