Best 2 Cauliflower And Fennel Salad Recipes

Seeking a vibrant, flavorful salad that packs a nutritional punch? Look no further than the tantalizing cauliflower and fennel salad. Bursting with colors, textures, and an array of tastes, this dish promises a culinary adventure. Featuring roasted cauliflower florets, with their slight smokiness and caramelized edges, combined with crisp, thinly sliced fennel, offering a refreshing anise flavor, this salad is a symphony of flavors. Tossed in a zesty lemon-tahini dressing, the salad is elevated with a tangy, nutty touch that complements the roasted vegetables beautifully. Additional recipes included in this article offer variations on this delightful salad, such as a refreshing cauliflower and fennel slaw with a tangy apple cider vinegar dressing, a hearty cauliflower and fennel soup that delivers comforting warmth, and a unique cauliflower and fennel gratin that's sure to impress. Get ready to embark on a culinary journey as you explore the diverse recipes in this article, each one showcasing the versatility and deliciousness of cauliflower and fennel.

Here are our top 2 tried and tested recipes!

PICKLED CAULIFLOWER SALAD WITH CHANTERELLES AND FENNEL

Pickled Cauliflower Salad with Chanterelles and Fennel image

Provided by Anne Burrell

Categories appetizer

Time P1DT45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/2 head cauliflower, cut into very small florets
1 cup champagne vinegar
1/2 cup water
3 tablespoons kosher salt
2 tablespoons sugar
2 big shakes hot sauce (recommended: Tabasco)
2 cloves garlic, smashed
3 bay leaves
1/2 pound chanterelles, cleaned and pulled into bite-size pieces
Extra-virgin olive oil
Kosher salt
Crushed red pepper flakes
1 small bulb fennel, sliced very thin on the mandoline, reserve fronds for serving
1 small spring onion, julienned
2 cups washed baby arugula
Good quality finishing oil

Steps:

Pickled cauliflower:
Combine all the ingredients in covered container and refrigerate for at least 24 hours.
Salad:
Preheat the oven to 375 degrees F.
In a small baking pan add the mushrooms, oil, salt, and crushed red pepper, to taste, and toss to coat. Roast until the mushrooms are soft and golden around the edges, about 12 to 15 minutes
Toss together the mushrooms, fennel, onion, arugula, fennel fronds, and pickled cauliflower in a large bowl. Toss with some big fat finishing oil and a little of the pickling liquid. Taste and add salt, if needed. The salad should be very flavorful without being soggy. Arrange on individual serving plates and serve.
What a salad- it's springtime on a plate!
The pickled cauliflower adds a lot to this salad but it is a MUST DO ahead. Also, a big batch of these can be made and reserved in the refrigerator

CAULIFLOWER AND FENNEL SALAD

Cauliflower and Fennel Salad image

I found this in Diabetic Living. If you need to save time, pick up some packaged coarsely shredded carrots in the supermarket's produce section.

Provided by Annacia

Categories Cauliflower

Time 17m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups cauliflower florets
2 medium fennel bulbs
2 teaspoons olive oil
1/4 cup lemon juice
1/4 cup olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground pepper (white or black)
1 cup coarsely shredded carrot
1 small onion, thinly sliced
2 tablespoons snipped fresh parsley

Steps:

In a large saucepan, cook cauliflower florets in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender. Drain. Rinse with cold water; drain again. Set aside.
Remove fennel tops and stalks, save for another use. Slice fennel in half vertically to show the fennel heart; cut away and discard the solid core. Slice fennel into strips. In a large skillet, cook fennel in the 2 teaspoons hot oil about 3 minutes or until crisp-tender.
For dressing, in a small bowl, whisk together lemon juice and the 1/4 cup olive oil. Whisk in garlic, salt, and pepper.
In a large bowl, combine cauliflower, fennel, carrots, and onion. Add the dressing; toss gently to coat. Cover and chill for 2 to 24 hours. Just before serving, sprinkle with parsley.
Makes 8 (1-cup) servings.

Tips:

Choose the freshest vegetables possible. Fresh cauliflower and fennel will have a crisp texture and a vibrant flavor.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Don't overcook the vegetables. Cauliflower and fennel should be cooked until they are tender but still have a slight crunch.
Use a variety of herbs and spices. This will give the salad a complex and flavorful taste.
Don't be afraid to experiment. There are many different ways to make cauliflower and fennel salad. Try different combinations of vegetables, herbs, and spices to find your favorite recipe.

Conclusion:

Cauliflower and fennel salad is a healthy and delicious side dish or light lunch. It is packed with nutrients, including vitamin C, fiber, and potassium. The salad is also low in calories and fat. If you are looking for a healthy and flavorful salad, cauliflower and fennel salad is a great option.

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