Marinated Romanesco And Cauliflower Salad Recipes

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.

Steps:

• Whisk lemon zest and juice, Dijon mustard, chopped tarragon, honey, salt, and pepper together in a small bowl. Pour in olive oil slowly, whisking until marinade emulsified; set aside.
• Bring a medium pot of water to a boil, and working in batches, blanch the cauliflower until just tender, about 2 minutes. Drain and transfer to a large resealable plastic bag. Add marinade to the bag, seal tightly, and massage the florets until all are covered with the marinade. Chill in the fridge for 4 hours. Overnight is even better.
• Remove cauliflower from the bag, place in a large bowl, and add apple, Cheddar cheese, cucumber, celery, and red onion, tossing gently to combine. Garnish with tarragon leaves and serve.

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.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim cauliflower and cut into 2-inch florets and place in a large, shallow roasting pan. Add olives, olive oil, lemon zest, salt, and pepper; toss until well mixed, then spread in a single layer.
• Bake in the center of the preheated oven until cauliflower is browned and tender when pierced with a fork, about 15 minutes. Transfer to a warmed serving dish and serve immediately.

Steps:

• Toss togeather: broccoli, cauliflower, sunflower seeds, onion, bacon and cheese. Set aside. Mix and chill dressing. **mix dressing 2 hours ahead of time. before serving, mix all togeather.

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.

Steps:

• Prepare the dressing in a non-reactive bowl by whisking the ingredients together. Taste and adjust seasoning if necessary. Set aside.
• Lightly blanch the romanesco and cauliflower in a large pot of boiling water, only until the romanesco is brightly colored. Immediately plunge into cold water to stop the cooking process. Drain well.
• Transfer the blanched vegetables, carrots (and chilies if using) to a salad bowl and pour the salad dressing over them. Cover.
• Best if salad is prepared several hours in advance to allow the vegetables to marinate.
• *Important*: stir in the cilantro leaves just before serving.

Steps:

• Mix vegetables with apple and sprinkle with parsley.
• Toss with dressing and season as desired.
• Serve on a bed of spinach and top with eggs.

Steps:

• Cook bacon, crumble set aside.
• In a medium salad bowl layer broccoli cauliflower eggs cheese and bacon.
• Prepare dressing by whisking together the mayo sugar and vinegar.
• Drizzle dressing over top and serve.

Steps:

• Saute mushrooms in a little butter about 5 minutes.
• Break cauliflower into small flowerettes and steam for about 5 minutes.
• Cut artichoke hearts into quarters.
• Combine all ingredients in big bowl, including liquid from artichoke hearts.
• Marinate at least overnight.
• Keeps indefinitely in refrigerator.
• Slightly cooked pieces of carrots can be added for more color.
• If the liquid doesn't cover the veges, I add water, oil and vinegar in proportionate amts until vegs are covered.