Marinated Cauliflower Recipes

MARINATED CAULIFLOWER SALAD

I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. -Stephanie Hase, Lyons, Colorado

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 12

Marinated Cauliflower Salad image

Steps:

In a small saucepan, bring vinegar, oil and water just to a boil., Meanwhile, place next 5 ingredients in a large heatproof bowl. Add hot oil mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally. , Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.

Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons water
5 cups fresh cauliflowerets
1 bay leaf
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 medium carrot, shredded
1 small red onion, chopped
1/4 cup minced fresh parsley
1/4 teaspoon dried basil

MARINATED BROCCOLI-CAULIFLOWER SALAD

My mother made this for a family gathering several years ago, and I've been serving it ever since. Everyone enjoys this well-dressed salad.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

Marinated Broccoli-Cauliflower Salad image

Steps:

In a large bowl, combine the broccoli, cauliflower, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Pour over vegetables and toss gently to coat. Cover and refrigerate overnight, stirring occasionally.

Nutrition Facts :

Ingredients

1 small bunch broccoli, cut into florets
1 small head cauliflower, broken into florets
1/2 pound sliced fresh mushrooms
1 small red onion, halved and sliced
1/2 cup canola oil
1/4 cup sugar
2 tablespoons cider vinegar
3/4 teaspoon onion salt
1/2 teaspoon paprika

SPICY MARINATED CAULIFLOWER SALAD

Simple cauliflower salad dressed in a homemade vinegar dressing that is a perfect side for a summertime BBQ, picnic, or potluck. My inspiration came from my love of giardiniera. Feel free to omit the crushed red pepper flakes for a non-spicy version.

Provided by Soup Loving Nicole

Categories Salad Vegetable Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 13

Spicy Marinated Cauliflower Salad image

Steps:

Combine cauliflower, bell pepper, carrot, onion, celery, olives, parsley, salt, and pepper in a large bowl.
Whisk vinegar, olive oil, garlic, dill, and crushed pepper flakes together in a small bowl until smooth. Pour dressing over the cauliflower mixture. Stir until evenly combined.
Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 6.6 g, Fat 4.6 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 224.8 mg, Sugar 3.1 g

Ingredients

1 head cauliflower, broken into florets
1 medium red bell pepper, chopped
1 medium carrot, sliced
½ medium red onion, chopped
1 stalk celery, sliced
⅓ cup pimento-stuffed green olives, cut in half
1 teaspoon minced fresh parsley
salt and ground black pepper to taste
⅓ cup white vinegar
2 tablespoons olive oil
1 clove garlic, minced
½ teaspoon freeze-dried dill
½ teaspoon crushed red pepper flakes

MARINATED CAULIFLOWER AND CARROTS WITH MINT

This is an elaboration of one of my favorite carrot dishes. That dish couldn't be simpler - steamed carrots tossed with sherry vinegar, olive oil, salt and fresh mint. It is good at room temperature or warm, as a starter or a side dish. I added steamed cauliflower to the mix but made no other changes to the formula. The cauliflower, which always loves a vinegar marinade, is a wonderful addition, very compatible with the carrots and pretty, too. The dish is great for a buffet as it only gets better as it sits. The dish is particularly beautiful if you use different colored carrots.

Provided by Martha Rose Shulman

Categories dinner, lunch, snack, vegetables, appetizer, side dish

Time 15m

Yield 8 to 10 servings as a starter or side

Number Of Ingredients 6

Marinated Cauliflower and Carrots With Mint image

Steps:

Place carrots and cauliflower in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until both vegetables are tender but not too soft. Drain and transfer to a bowl. Add salt and pepper, and toss with vinegar and olive oil. Allow to cool slightly, then toss with mint. Serve warm or at room temperature. If serving warm, just before serving heat in a pan over medium heat, preferably before adding mint.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 3 grams

Ingredients

1 pound carrots, peeled, quartered, or if fat, cut into sixths at fat ends, then into 2-inch lengths
1 pound cauliflower (1 small head, 1/2 to 3/4 of a large head), cut or broken into small florets
Salt and freshly ground black pepper
1/4 cup sherry vinegar or champagne vinegar
1/4 cup extra virgin olive oil
2 to 4 tablespoons chopped fresh mint (to taste)