Chilled Cauliflower Salad Recipes

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CHILLED CAULIFLOWER SALAD

Reduced-fat Italian salad dressing is the minute-saving marinade in Dorothy Acker's cold vegetable medley. "I've made this easy salad for the past 40 years and it's still a family favorite," says the Fort Wayne, Indiana reader. You can also use fresh green beans instead of frozen.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 13 servings.

Number Of Ingredients 7



Chilled Cauliflower Salad image

Steps:

  • In a large bowl, combine the first six ingredients. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 144mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

1 medium head cauliflower, broken into florets and sliced
1 package (16 ounces) frozen French-style green beans, thawed
1/2 pound fresh mushrooms, sliced
1 large red onion, sliced and separated into rings
1 teaspoon dried basil
1 teaspoon dried oregano
1 bottle (8 ounces) reduced-fat Italian salad dressing

CHILLED CAULIFLOWER SALAD

This recipe really has a zing to it!

Provided by Laura Poincot

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 1h25m

Yield 4

Number Of Ingredients 11



Chilled Cauliflower Salad image

Steps:

  • Soak frozen peas in a pot of hot water until heated through.
  • Combine cauliflower, mayonnaise, vinegar, relish, banana pepper juice, sweet peppers, olives, banana peppers, black pepper, dill, and peas in a bowl. Refrigerate to meld flavors, at least 1 hour.

Nutrition Facts : Calories 313.6 calories, Carbohydrate 23.9 g, Cholesterol 10.4 mg, Fat 23.4 g, Fiber 6.1 g, Protein 5.8 g, SaturatedFat 3.5 g, Sodium 617.1 mg, Sugar 8.6 g

1 cup frozen peas
1 head cauliflower, chopped into bite size pieces
½ cup mayonnaise
¼ cup red wine vinegar
¼ cup sweet pickle relish
¼ cup banana pepper juice
¼ cup chopped roasted sweet peppers
¼ cup sliced green olives
1 tablespoon chopped banana peppers
1 teaspoon ground black pepper
¼ teaspoon chopped fresh dill

CAULIFLOWER SALAD

Everyone who tries this salad loves it! I like to make it often when cauliflower is in season. People may be surprised, but there still are a lot of farms here on Long Island, and there's nothing quite like fresh Long Island produce. -Paula Pelis, Rocky Point, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 12



Cauliflower Salad image

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.

Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

1 medium head cauliflower, cut into florets
1-1/2 cups diced carrots
1 cup sliced celery
3/4 cup sliced green onions
1/2 cup sliced radishes
1 cup plain yogurt
2 tablespoons white vinegar
1 tablespoon sugar
1 teaspoon caraway seeds
1 teaspoon celery seed
1/2 teaspoon salt, optional
1/4 teaspoon pepper

CHILLED CAULIFLOWER A LA GRECQUE

From a daily cookbook but I pulled it out and tossed the book a long time ago. It says that blanching takes the "bite" out of the cauliflower. Chilling the cauliflower longer, only enhances the flavor. For me the radishes are optional because I'm not fond of them. Note: There is a 3 hour marination so you can make at least 3 hours ahead of serving.

Provided by Oolala

Categories     Spinach

Time 3h25m

Yield 6 serving(s)

Number Of Ingredients 12



Chilled Cauliflower a La Grecque image

Steps:

  • In a large saucepan, whisk together the olive oil, lemon juice, oregano, basil, and garlic. Simmer while you prepare the cauliflower.
  • In a large saucepan, parboil the cauliflower in boiling water for 5 minutes. Drain.
  • Add cauliflower to dressing in saucepan. Toss to coat. Take off the heat and place in a bowl.
  • Set aside to marinate for 1 hour at room temperature, then chill for 2 hours.
  • Before serving, add parsley, onion, radishes, feta, and olive. Toss well.
  • To serve, cover a large platter with spinach and with a slotted spoon, put the salad on top of the greens in the center of the platter. Pour remaining dressing over spinach and serve immediately.

Nutrition Facts : Calories 303, Fat 28.9, SaturatedFat 4.8, Cholesterol 5.6, Sodium 143.6, Carbohydrate 9.9, Fiber 3.7, Sugar 3.6, Protein 4.5

3/4 cup olive oil
6 tablespoons fresh lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 garlic clove, minced
6 cups cauliflower, in florets
1/4 cup fresh parsley, minced
1/3 cup red onion, sliced
1 cup red radish, small and whole
1/4 cup feta cheese, crumbled
3/4 cup Greek olive (optional)
8 cups spinach, torn into bite-size pieces

MARINATED CAULIFLOWER SALAD

This tasty salad can marinate for up to a day, which lets the cauliflower soak up the dressing. It's delicious chilled or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8



Marinated Cauliflower Salad image

Steps:

  • Bring a medium pot of salted water to a boil. Working in batches, blanch cauliflower until just tender, about 2 minutes. Drain; transfer to a bowl.
  • Whisk together vinegar, onion, and mustard in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper. Drizzle vinaigrette over warm cauliflower, and add capers and parsley. Stir to combine.
  • Cover, and refrigerate overnight or up to 1 day. Serve chilled or at room temperature.

1 large head cauliflower (about 2 pounds), cut into small florets
1/4 cup white-wine vinegar
1/4 cup finely chopped red onion
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons brine-packed capers, drained and rinsed
2 tablespoons chopped fresh parsley

CAULIFLOWER & CARROT SALAD

Keep this healthy salad in the fridge to serve with cold meats or cheese

Provided by Mary Cadogan

Categories     Side dish

Time 15m

Number Of Ingredients 9



Cauliflower & carrot salad image

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.

Nutrition Facts : Calories 141 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.35 milligram of sodium

1 small or ½ large cauliflower
2 carrots , grated
1 red onion , finely chopped
2 tsp capers
2 tbsp chopped parsley
1 tbsp white wine vinegar
1 tsp Dijon mustard
2 tbsp olive oil
1 tbsp mayonnaise

CAULIFLOWER SALAD

This is a potato salad recipe that use cauliflower in place of potatoes. This can be vegetarian as the bacon is optional. This is best chilled 24 hours.

Provided by Debbwl

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9



Cauliflower Salad image

Steps:

  • In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, dill pickles, and bacon (if using) to the dressing and stir until well coated.
  • Cover and refrigerate for 2 to 24 hours.
  • The longer the cauliflower salad chills, the better the flavor.

Nutrition Facts : Calories 73, Fat 3, SaturatedFat 0.9, Cholesterol 93.2, Sodium 529.2, Carbohydrate 7.2, Fiber 2.4, Sugar 3, Protein 5.4

1 head cauliflower, trimmed and cut into bite-size florets
3/4 cup low-fat mayonnaise
1 tablespoon mustard
1 teaspoon salt
ground black pepper
3 hard-boiled eggs, chopped
1 onion, chopped
1/4 cup dill pickle, chopped
3 slices bacon, crisply cooked and crumbled (optional)

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