Marinatedavocadocauliflowerdelight 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
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
MARINATED CAULIFLOWER
Raw cauliflower marinated in Italian dressing.
Provided by Kathy
Categories Appetizers and Snacks
Time 12h30m
Yield 10
Number Of Ingredients 5
Steps:
- Place cauliflower in a large bowl and cover with Italian dressing. Cover and refrigerate overnight.
- Drain cauliflower and stir in mayonnaise, bacon bits and cheese.
Nutrition Facts : Calories 257.5 calories, Carbohydrate 6.2 g, Cholesterol 12.6 mg, Fat 25.1 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 634.3 mg, Sugar 3.5 g
MARINATED CAULIFLOWER AND BROCCOLI SALAD
Found this recipe on the net somewhere and have adapted it to suit our tastes. It continues to be a family favourite to this very day.
Provided by Tryntje
Categories Cauliflower
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Blanch broccoli and cauliflower until just tender.
- Drain and rinse with cold water.
- In a large bowl combine cauliflower, broccoli, peppers, celery and onion.
- In a saucepan, place the vinegar, poppy seeds, sugar, mustard, salt and oil.
- Boil until the sugar has disslved.
- Pour the marinade over the vegetables and mix well.
- Chill overnight before serving.
MARINATED AVOCADO CAULIFLOWER DELIGHT
Being a person who tends to make do with what I have on hand, I came up with a new twist on a cauliflower salad the other night. My inspiration? Coop day is coming around again in a few days, and I had a head of cauliflower and several avocadoes I needed to use. Though I enjoyed the tartness of the salad, I also thought it would be good with a bit of sweetener to make it a sweet/sour dish. I used onions and tomatoes from my organic coop which I had dehydrated myself, which was fun. As my husband and I are experimenting with vegetarian and vegan meals, we simply had this salad by itself for supper.
Provided by maryyx
Categories Cauliflower
Time 20m
Yield 5-6 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash and core head of cauliflower and cut it into bite size chunks. Place in large salad bowl.
- Slice avocadoes in half, removing pits. Use a paring knife to score each half into small pieces, and then scoop out with a teaspoon. Add to salad bowl.
- Crumble the dried onions and tomatoes into the salad bowl.
- In a small bowl, blend together the nonfat mayonnaise and the apple cider vinegar. Pour over the salad.
- Salt and pepper to taste.
Nutrition Facts : Calories 156.8, Fat 10.5, SaturatedFat 1.6, Cholesterol 2.1, Sodium 217.4, Carbohydrate 15.5, Fiber 7.6, Sugar 5.2, Protein 3.6
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
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.
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