Best 2 Cauliflower Niçoise Recipes
Cauliflower "nioise" is a healthy and flavorful vegan dish inspired by the classic French dish salade niçoise. This vegetarian take on the traditional salad features roasted cauliflower florets instead of tuna, along with a variety of fresh vegetables, herbs, and a tangy dressing. The result is a colorful and satisfying meal that's perfect for lunch or dinner.
This article provides two variations of the cauliflower "nioise" recipe:
1. **Classic Cauliflower "Nioise":** This recipe follows the traditional salade niçoise ingredients and preparation methods, using roasted cauliflower, green beans, hard-boiled eggs, tomatoes, olives, and a vinaigrette dressing. It's a simple yet elegant dish that's sure to impress your friends and family.
2. **Loaded Cauliflower "Nioise":** This version of the cauliflower "nioise" is packed with even more flavor and texture. In addition to the classic ingredients, it includes roasted potatoes, chickpeas, and a creamy tahini dressing. It's a hearty and satisfying meal that's perfect for a quick and easy weeknight dinner.
Both recipes are easy to follow and can be tailored to your dietary preferences. For a vegan version, simply omit the eggs and use a plant-based milk in the dressing. If you're short on time, you can use pre-roasted cauliflower or potatoes. And if you're looking for a lighter meal, simply reduce the amount of dressing used.
No matter how you choose to make it, cauliflower "nioise" is a delicious and healthy dish that's sure to become a favorite. So gather your ingredients and get ready to enjoy this delightful plant-based meal!
CAULIFLOWER NIçOISE
Very attractive on the table at Christmas time and the flavours are wonderful. This also came from the 1973 Good Housekeeping cookbook.
Provided by carol ann in canada
Categories Cauliflower
Time 40m
Yield 1 bowl, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Divide cauliflower into florets and cook for 10 minutes; drain very well. Meanwhile have ready the niçoise mixture.
- Peel onion and slice very thin,peel tomatoes, halve and seed and cut tomato into squares.
- Melt the butter and fry the onion till soft. Stir in the tomato and the skinned and crushed garlic.
- Heat through and season with pepper.
- Arrange the cauliflower in a serving bowl and top with the tomato mixture.
- Enjoy!
ROASTED CAULIFLOWER
Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does. But it remains firmer. Roasted cauliflower can be served warm or at room temperature. It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.
- Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 268 milligrams, Sugar 2 grams
Tips:
- Choose the right cauliflower: For the best results, select a head of cauliflower that is compact and heavy for its size. Avoid heads with brown or yellow spots, as these are signs of age or bruising.
- Cut the cauliflower into florets: To make the cauliflower easier to eat, cut it into small florets. You can do this by hand or with a food processor.
- Steam or boil the cauliflower: This is the traditional way to cook cauliflower, and it results in a tender and flavorful vegetable. You can also roast or grill cauliflower, but be sure to keep an eye on it so that it doesn't burn.
- Add flavor: Cauliflower has a mild flavor, so it can be easily seasoned with a variety of herbs, spices, and sauces. Some popular options include olive oil, lemon juice, garlic, and Parmesan cheese.
- Serve immediately: Cauliflower is best served immediately after it is cooked. This will help to preserve its delicate flavor and texture.
Conclusion:
Cauliflower is a versatile vegetable that can be used in a variety of dishes. Whether you're looking for a healthy side dish or a hearty main course, cauliflower is a great option. With its mild flavor and tender texture, cauliflower is a crowd-pleaser that everyone will enjoy. So next time you're looking for a new way to cook cauliflower, give one of these recipes a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
