Best 4 Cauliflower And Arugula Salad Recipes
Indulge in a symphony of flavors with our exquisite Cauliflower and Arugula Salad, where roasted cauliflower florets take center stage, complemented by peppery arugula, tangy red onions, sweet dried cranberries, and a symphony of spices. Topped with a delightful lemon tahini dressing that tantalizes your taste buds with its zesty and creamy embrace, this salad is a culinary masterpiece.
Embark on a culinary adventure as you discover the tantalizing recipes featured in this article. From the vibrant and crunchy Cauliflower and Arugula Salad with Lemon Tahini Dressing, to the hearty and satisfying Roasted Cauliflower Soup with Garlicky Croutons, your taste buds will be delighted with every bite.
Savor the creamy and comforting Cauliflower Alfredo Sauce, a delightful twist on the classic pasta dish, or dive into the aromatic and flavorful Cauliflower Fried Rice, a healthier alternative to traditional fried rice. And for a delightful snack or appetizer, whip up a batch of crispy Cauliflower Nuggets with tangy dipping sauce, sure to become a crowd-pleaser.
CAULIFLOWER AND ARUGULA SALAD
Make and share this Cauliflower and Arugula Salad recipe from Food.com.
Provided by Chuck Hughes
Categories Salad Dressings
Time 37m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet on medium-high heat, saute the bacon for 5 minutes, stirring often, until brown and crispy. Drain the bacon on paper towel and set aside.
- Remove the excess bacon fat from the pan. Add the blanched cauliflower and butter and cook stirring often, to coat them with the butter for 5 minutes, or until golden brown. Add the honey and 1 tablespoon red wine vinegar. Season with salt and pepper. Let the cauliflower brown, about 5 more minutes. Remove from heat and set aside.
- Meanwhile, in a bowl mix the arugula, shallots, remaining red wine vinegar, and olive oil. Season the salad with salt, and pepper, to taste.
- When ready to serve, mix the arugula salad with the cauliflower and garnish with pine nuts.
CAULIFLOWER AND ARUGULA SALAD
Provided by Chuck Hughes
Time 37m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a skillet on medium-high heat, saute the bacon for 5 minutes, stirring often, until brown and crispy. Drain the bacon on paper towel and set aside.
- Remove the excess bacon fat from the pan. Add the blanched cauliflower and butter and cook stirring often, to coat them with the butter for 5 minutes, or until golden brown. Add the honey and 1 tablespoon red wine vinegar. Season with salt and pepper. Let the cauliflower brown, about 5 more minutes. Remove from heat and set aside.
- Meanwhile, in a bowl mix the arugula, shallots, remaining red wine vinegar, and olive oil. Season the salad with salt, and pepper, to taste.
- When ready to serve, mix the arugula salad with the cauliflower and garnish with pine nuts.
MARINATED CAULIFLOWER, OLIVE, AND ARUGULA SALAD
Make and share this Marinated Cauliflower, Olive, and Arugula Salad recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk vinegar and mustard in small bowl; gradually whisk in oil. Season dressing generously with salt and pepper.
- Combine cauliflower, olives, and celery in large bowl. Add 3/4 cup dressing; toss to coat.
- Cover salad and remaining dressing separately; chill overnight.
- Mix green onions and parsley into salad. Arrange arugula on platter; drizzle with remaining dressing.
- Top arugula with cauliflower mixture. Sprinkle with pepper.
Nutrition Facts : Calories 662.7, Fat 63.3, SaturatedFat 5, Sodium 959.8, Carbohydrate 23.6, Fiber 10.9, Sugar 8.7, Protein 8.6
MARINATED CAULIFLOWER, OLIVE, AND ARUGULA SALAD
Some of the ingredients need to marinate overnight in the Dijon-red wine vinaigrette, so plan accordingly.
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Whisk vinegar and mustard in small bowl; gradually whisk in oil. Season dressing generously with salt and pepper. Combine cauliflower, olives, and celery in large bowl. Add 3/4 cup dressing; toss to coat. Cover salad and remaining dressing separately; chill overnight.
- Mix green onions and parsley into salad. Arrange arugula on platter; drizzle with remaining dressing. Top arugula with cauliflower mixture. Sprinkle with pepper.
Tips:
- Choose the freshest ingredients possible. This will ensure the best flavor and texture in your salad.
- Don't be afraid to experiment with different dressings. There are many delicious options out there, so find one that you love.
- If you're short on time, you can use pre-cooked cauliflower. Just be sure to roast it in the oven for a few minutes to get a nice caramelized flavor.
- Add some crumbled bacon or roasted chickpeas for a protein boost.
- Serve the salad immediately after it's made. This will prevent the arugula from wilting.
Conclusion:
This cauliflower and arugula salad is a delicious and healthy side dish that's perfect for any occasion. It's packed with nutrients, including vitamins A, C, and K, and it's also a good source of fiber. The salad is also very versatile, so you can easily customize it to your liking. Try adding different dressings, toppings, or even different types of greens. No matter how you serve it, this salad is sure to be a hit.
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