Best 7 Cauliflower Broccoli Olive Salad With A Parmesan Dressing Recipes
Title: Discover a Symphony of Flavors: Savory Cauliflower, Broccoli, and Olive Salad with Parmesan Dressing
Introduction:
Indulge in a delightful medley of textures and flavors with our Cauliflower, Broccoli, and Olive Salad adorned with a tantalizing Parmesan dressing. This vibrant salad, a symphony of colors and tastes, will awaken your senses and leave you craving more. Featuring a harmonious blend of roasted cauliflower and broccoli florets, succulent olives, crisp red onions, and tangy capers, this salad offers a symphony of textures that dance on your palate. Drizzled with a creamy Parmesan dressing, this dish becomes an irresistible culinary masterpiece that will elevate your dining experience. Prepare to embark on a culinary journey as we reveal the secrets behind this extraordinary salad, offering two variations to suit your taste preferences.
Parmesan Dressing Variation 1:
This classic Parmesan dressing is a harmonious blend of tangy lemon juice, creamy mayonnaise, grated Parmesan cheese, and a touch of Dijon mustard. Its rich and savory flavor perfectly complements the roasted vegetables and olives in the salad.
Parmesan Dressing Variation 2:
For those who prefer a lighter and more herbaceous dressing, this variation incorporates fresh parsley, basil, and chives, along with lemon juice, olive oil, and a touch of honey. Its vibrant green color and refreshing taste will add a burst of freshness to the salad.
Roasted Vegetable and Olive Salad:
The foundation of this salad lies in the perfectly roasted cauliflower and broccoli florets. To achieve maximum flavor, we'll guide you through the process of roasting these vegetables until they are tender yet retain a slight crunch. The addition of succulent olives, tangy capers, and crisp red onions creates a delightful interplay of textures that will keep your taste buds engaged.
Assembly and Serving:
To assemble this masterpiece, simply combine the roasted vegetables, olives, and capers in a serving bowl. Drizzle the dressing of your choice over the salad and gently toss to coat. For an elegant presentation, garnish with additional grated Parmesan cheese and a sprinkling of fresh herbs. Serve immediately and watch as your guests marvel at the beauty and flavor of this extraordinary dish.
Additional Tips:
- Enhance the flavor of the roasted vegetables by adding a sprinkle of smoked paprika or chili powder before roasting.
- Experiment with different types of olives, such as Kalamata, Castelvetrano, or Niçoise, to create unique flavor combinations.
- For a vegan option, substitute the Parmesan cheese in the dressing with nutritional yeast or a vegan Parmesan alternative.
- Serve this salad alongside grilled chicken, fish, or tofu for a complete and satisfying meal.
PARMESAN BROCCOLI AND CAULIFLOWER SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 21m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
- Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.
- Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.
CAULIFLOWER & GREEN OLIVE SALAD
My mother has made this for years. With some adaptations and couple of decades, I have come to actually like it! Originally, she made it with with Bleu Cheese instead of Feta cheese. This is a real hit at picnics.
Provided by Adrian Major
Categories Cheese
Time 8m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Toss cauliflower in olive oil, then add vinegar and toss again.
- Add remaining ingredients and toss.
- Refrigerate overnight for best flavor.
BROCCOLI AND CAULIFLOWER SALAD
This salad has been a family-favorite for years. Even people who don't typically like salad are surprised by how much they enjoy this dish. This is a real winner at potlucks and other large gatherings, as it makes quite a lot of salad.
Provided by SFORD1024
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 3h30m
Yield 20
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
- Whisk mayonnaise, Parmesan cheese, sugar, and basil together in a large bowl until smooth. Add broccoli, cauliflower, and red onion to mayonnaise mixture; toss to coat. Refrigerate salad until chilled and flavors have blended, 3 hours to overnight.
- Crumble bacon. Mix bacon, lettuce, croutons, and water chestnuts into salad.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 10.8 g, Cholesterol 18 mg, Fat 21.8 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 383.4 mg, Sugar 4.9 g
CAULIFLOWER OLIVE SALAD
This colorful toss combines cauliflower and black and green olives with sweet peppers and red onion for a satisfying blend of flavors. The lemony vinaigrette coats the salad well and gives it a pleasing tartness. -Nancy Holland, Morgan Hill, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired. , In a small bowl, whisk the lemon juice, vinegar, sugar and pepper; gradually whisk in oil. Pour over vegetables and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 198 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 518mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.
BROCCOLI,CAULIFLOWER SALAD
I love this salad. My daughter got this recipe from her boss. We have made it for several years now. It is a Huge hit at BBQ's, in fact everyone always wants a copy of the recipe.A friend sudgested I make copies of the recipe when I take it to gatherings. Great Idea! The best part about this recipe is you get a lil bit of something in every bite! That is why it is so important to cut your veggie's up into small bite size pieces. I also only use 1/4 to 1/2 cup of fresh green onions
Provided by Peace
Categories Cauliflower
Time 1h
Yield 14-19 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the veggies together.
- You can add the dressing at this time.
- Add your cheese, bacon,sunflower seeds and raisins just before you serve the dish or atleast within an hour of serving it.
- Mix all together.
Nutrition Facts : Calories 225.1, Fat 13.8, SaturatedFat 4.9, Cholesterol 25.1, Sodium 321, Carbohydrate 19.4, Fiber 2.2, Sugar 12.1, Protein 7.8
BROCCOLI AND CAULIFLOWER SALAD
My family loves the "crunch" of this broccoli and cauliflower salad...and each crisp ingredient adds to that delight! The secret of this recipe is to make the dressing a day ahead to allow the flavors to blend.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine mayonnaise, sugar, Parmesan cheese, vinegar, onion and raisins; refrigerate several hours or overnight. Just before serving, combine broccoli, cauliflower, water chestnuts, bacon and almonds in a large bowl. Pour dressing over and toss to coat.
Nutrition Facts : Calories 548 calories, Fat 44g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 1043mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 4g fiber), Protein 14g protein.
BROCCOLI-CAULIFLOWER SALAD
This is a favorite at salad suppers, I serve the dressing on the side for these suppers.
Provided by Colleen
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
- In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon.
- Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.
Nutrition Facts : Calories 399.7 calories, Carbohydrate 15.5 g, Cholesterol 177 mg, Fat 33 g, Fiber 0.6 g, Protein 11.2 g, SaturatedFat 8.3 g, Sodium 452.8 mg, Sugar 13.7 g
Tips:
- Choose fresh, high-quality vegetables. This will ensure that your salad is flavorful and nutritious.
- Cut the vegetables into uniform pieces. This will help them cook evenly.
- Do not overcook the vegetables. They should be tender-crisp, not mushy.
- Use a good quality olive oil. This will add flavor and richness to the dressing.
- Taste the dressing before adding it to the salad. Adjust the seasonings to your liking.
- Serve the salad immediately. This will prevent the vegetables from becoming waterlogged.
Conclusion:
This cauliflower, broccoli, and olive salad is a healthy and delicious side dish that is perfect for any occasion. It is packed with nutrients and antioxidants, and the Parmesan dressing adds a touch of richness and flavor. This salad is also very easy to make, and it can be tailored to your liking by adding or omitting different ingredients. So next time you are looking for a healthy and flavorful side dish, give this cauliflower, broccoli, and olive salad a try. You won't be disappointed!
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