Italian Cauliflower Salad Recipes
ROASTED ITALIAN CAULIFLOWER
We love roasted cauliflower for its nutty flavor and its versatility. While little needs to be added to enhance the flavor, many herb and spice combinations will pair well with this side dish without adding lots of calories. Feel free to leave out the capers if your crew are not fans.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.
ROASTED CAULIFLOWER SALAD RECIPE BY TASTY
Here's what you need: cauliflower, large carrots, ground cumin, paprika, kosher salt, black pepper, olive oil, medium red onion, fresh italian parsley, tahini, garlic, lemon juice, water, olive oil, kosher salt, pepper
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 305 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 6 grams, Protein 6 grams, Sugar 5 grams
CAULIFLOWER ANTIPASTO SALAD
Lightly steamed cauliflower bites take the place of pasta in this hearty, antipasto-style salad. Make it for a hearty lunch, on a bed of greens, with a crusty bread, or for a cool side dish for a summer barbecue or potluck. Store any leftovers, tightly covered, in the refrigerator for up to 3 days.
Provided by Bibi
Categories Salad Vegetable Salad Recipes Cauliflower
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.
- Meanwhile, for the dressing, stir mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic together in a small bowl. Season with salt and pepper and set aside.
- Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.
- Refrigerate salad until ready to serve. Garnish with fresh basil before serving.
Nutrition Facts : Calories 272 calories, Carbohydrate 9 g, Cholesterol 27.9 mg, Fat 23.4 g, Fiber 2.9 g, Protein 8 g, SaturatedFat 5.5 g, Sodium 888.5 mg, Sugar 2.2 g
ITALIAN ROMANESCO CAULIFLOWER SALAD
This is a traditional salad from Naples, known as Insalata di Rinforzo, which is typically served at Christmas time. It's lovely and colorful as it uses cauliflower, lime green Romanesco and dark green broccoli and is jazzed up with olives and red pickled peppers. It is served with a lemon-based vinaigrette and sometimes anchovies and capers.
Provided by linacavezza
Categories Salad Vegetable Salad Recipes Cauliflower
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
- Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
- Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
- Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
- Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 16.6 g, Fat 12.9 g, Fiber 7.1 g, Protein 6.4 g, SaturatedFat 1.8 g, Sodium 273.8 mg, Sugar 5.8 g
ZESTY CAULIFLOWER ANTIPASTO SALAD
Light and refreshing Italian-themed summer salad that replaces pasta with cauliflower. I typically make my own salad dressing but found that olive oil solidifies when refrigerated and bottled dressing works best in this. It also adds a ton of flavor, cutting down on the ingredient list. This is a great side dish for a summertime BBQ or picnic. Serve cold or at room temperature.
Provided by Soup Loving Nicole
Categories Salad Vegetable Salad Recipes Cauliflower
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.
- Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 12.1 g, Cholesterol 36.5 mg, Fat 17.3 g, Fiber 3.3 g, Protein 10.8 g, SaturatedFat 6.7 g, Sodium 882.1 mg, Sugar 3.1 g
ITALIAN CAULIFLOWER SALAD
Authentic ingredients, such as Italian black olives, anchovies and hard-cooked eggs, make this the perfect salad for an Italian-themed menu.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 38m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add cauliflower. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until crisp-tender; drain. Cool about 20 minutes to room temperature.
- Place cauliflower on serving platter. Arrange olives, capers, anchovy fillets and eggs around cauliflower. Mix remaining ingredients; pour over salad.
Nutrition Facts : Calories 265, Carbohydrate 7 g, Cholesterol 215 mg, Fat 3 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1030 mg
ZESTY BROCCOLI AND CAULIFLOWER SALAD
An easy broccoli and cauliflower tossed salad. Optional ingredients may include raisins or walnuts.
Provided by Deb
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- In a mixing bowl, combine the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate. Sprinkle with sunflower seeds before serving.
Nutrition Facts : Calories 73.2 calories, Carbohydrate 4.9 g, Fat 5.6 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 0.6 g, Sodium 265.9 mg, Sugar 2.2 g
ITALIAN CAULIFLOWER SALAD
Great side dish to serve with your Italian meal. I like the cauliflower crunchy but you can cook it longer to suit your taste.
Provided by Bergy
Categories Cauliflower
Time 48m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put cauliflower in lightly salted boiling water for 3 minutes, remove and put in cold water for 30 minutes or more, Drain well before mixing with dressing.
- In a bowl combine oil, lemon juice, capers, olives, onion, celery parsley, Salt& Pepper, mix well.
- Add well drained cold cauliflower, Toss.
- Place in serving dish& serve.
ITALIAN MARINATED CAULIFLOWER AND BROCCOLI SALAD
This is from my MIL. This is a great salad and lasts a long time in the refrigerator. Cooking time is actually marinating in the refrigerator.
Provided by adopt a greyhound
Categories Easy
Time 12h30m
Yield 1 large salad, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Chop all of the vegetables and place in large bowl. Mix dry dressing mix with oil and vinegar as directions suggest, add prepared Zesty dressing and pour over the vegetables.
- Marinate covered overnight. Just before serving add the cherry tomatoes.
Nutrition Facts : Calories 277.8, Fat 19, SaturatedFat 2.8, Sodium 1089.5, Carbohydrate 26.7, Fiber 7.2, Sugar 9.2, Protein 5.5
ITALIAN-STYLE CAULIFLOWER
I expected this to have a much stronger vinegar taste, but I was surprised to find it was really rather subtle, and just enhanced the cauliflower rather than truly flavoring it. I like to taste my veggies, and not cover them up, so you can bet I enjoyed this. From Southern Living.
Provided by Vino Girl
Categories Cauliflower
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Remove outer leaves and break cauliflower into flowerets.
- Arrange cauliflower in a steaming rack; place over boiling water.
- Cover and steam for 5-8 minutes or until it reaches the tenderness that you like.
- Transfer to a serving dish and keep warm.
- Combine the remaining ingredients in a saucepan and cook over medium heat until hot.
- Pour this mixture over cauliflower and toss.
Nutrition Facts : Calories 126.6, Fat 10.3, SaturatedFat 1.4, Sodium 188.8, Carbohydrate 7.9, Fiber 3.6, Sugar 3.5, Protein 2.9
SICILIAN CAULIFLOWER SALAD
Insalata del Rinforzo Its Italian name indicates that it is quite energizing (rinforzo means "reinforcement," as in nourishment.)
Provided by Phil Franco
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring 3 quarts of water to a boil. Drop in the cauliflower florets and 2 tablespoons of the salt; cook until tender-crisp, about 3 minutes, then drain and shock in ice water; drain again.
- Place the cauliflower florets in a bowl. Add the remaining 1/2 teaspoon of salt, the vinegar, olive oil, pepper, olives, capers, gherkins, parsley, and anchovies, and set aside to marinate, tossing once in a while, for 1 hour to 6 hours at room temperature.
- Sprinkle with the hard-boiled eggs and enjoy. Serves 6.
Nutrition Facts : Calories 178.5, Fat 15.6, SaturatedFat 2.5, Cholesterol 64.4, Sodium 2972.7, Carbohydrate 6.2, Fiber 2.6, Sugar 2.2, Protein 5
ITALIAN CAULIFLOWER AND BROCCOLI SALAD
Sundried tomatoes, prosciutto, basil add a nice touch to this salad. Making it a great summer salad. I wanted a green dressing for St Patrick's day and came up with this. I know It is Italian but still yummy. The dressing is good as a dip or sandwich spread.
Provided by Rita1652
Categories Salad Dressings
Time 18m
Yield 14 serving(s)
Number Of Ingredients 16
Steps:
- Place all salad ingredients into a large bowl.
- Place all dressing ingredients in a blander and blend till smooth.
- Pour over salad and toss till will coated.
- Chill till ready to use.
Nutrition Facts : Calories 194.9, Fat 15.8, SaturatedFat 3.3, Cholesterol 10, Sodium 379.2, Carbohydrate 10.9, Fiber 2.3, Sugar 4.2, Protein 4.4
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- Insert a metal colander inside a large pot, filled with 1-inch of water, and place the pot over medium heat. Bring water to a boil and add the cauliflower florets and cover. Cook for about 2 to 3 minutes or just firm to the fork.
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