Best 5 Cauliflower Olive Salad Recipes
Craving a healthy and flavorful side dish that's both visually appealing and packed with nutrients? Look no further than the versatile cauliflower olive salad! This vibrant salad features tender cauliflower florets transformed into a delightful medley of flavors and textures. Marinated in a zesty dressing of olive oil, lemon juice, fresh herbs, and a touch of garlic, the cauliflower takes on a tangy and aromatic profile. Accompanied by succulent olives, crisp celery, and a sprinkle of nutty pine nuts, this salad offers a symphony of flavors and textures that will elevate any meal. Whether you're following a low-carb diet, seeking a vegetarian option, or simply seeking a refreshing and healthy addition to your lunch or dinner spread, this cauliflower olive salad is a culinary delight that won't disappoint. Dive into the easy-to-follow recipe and discover how simple it is to create a dish that's both nutritious and delicious.
Here are our top 5 tried and tested recipes!
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.
CAULIFLOWER, BROCCOLI, OLIVE SALAD WITH A PARMESAN DRESSING
A nice salad for company or for any night of the week. Lightly blanched broccoli and cauliflower (still warm), tossed with olives, onions, a creamy Parmesan dressing and topped with crisp bacon. If you want, blanch the broccoli and cauliflower ahead of time and keep in a ziplock container or bag until you are ready to serve. If you want to serve it warm, just reheat in the microwave. I also do the bacon ahead and just keep in a small ziplock bag or container. This is a great salad that you can do ahead. Then just toss and serve. And any leftover dressing is great over vegetables, chicken or just as a standby salad dressing.
Provided by SarasotaCook
Categories Vegetable
Time 40m
Yield 6-8 Salad size servings, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Dressing -- In a small bowl, mix the milk, mayo, parmesan, lemon juice, worcestershire, parsley, salt and pepper. Refrigerate until ready for use.
- Bacon -- In a small sauce pan over medium heat, saute the bacon until crispy and brown. Remove to a plate lined with a paper towel to drain. Keep for later.
- Vegetables -- Bring a large pot of water to a medium rolling boil. Salt well. Add the broccoli and cook 3-4 minutes until slightly tender, not soft. We are just blanching them. Remove and immediately immerse to a bowl filled with ice water and ice cubes. You want to stop the cooking process and keep the bright green color. Remove after a minute or so and let drain on a paper towel lined plate.
- Do the same for the cauliflower. Again, drain well.
- Salad -- Now I prefer this salad room temperature or even warm, but you can easily serve this chilled. You can warm up the vegetables right in the microwave for just a minute or so, or you them as soon as they are blanched, or even just served them chilled. Either way, they are all equally as good.
- Finish -- Just toss the broccoli, cauliflower, olives, fennel and onion in a medium size bowl, and mix to combine. Then add in a little dressing at a time until you reach the consistency you prefer. Some like it more creamy than others, so just add as much dressing as you like.
- Serve -- Just garnish with the bacon and you can also add fresh grated parmesan if you want.
- ENJOY!
CAULIFLOWER OLIVE ANTIPASTO SALAD
This salad, for olive lovers, is perfect for an antipasto offering. It has a zesty flavor and offers the bright colors of the Italian flag (red, green, white). If desired, add chunks of Italian Salami that taste wonderful after marinating in the lemony vinaigrette.
Provided by CookinDiva
Categories Cauliflower
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine dressing ingredients; set aside.
- Cut and drain all vegetables. Place in a large bowl and add dressing; toss to coat.
Nutrition Facts : Calories 111.3, Fat 10.3, SaturatedFat 1.4, Sodium 114, Carbohydrate 4.7, Fiber 2, Sugar 1.9, Protein 1.3
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.
CAULIFLOWER, ANCHOVY AND OLIVE SALAD
I make this salad for work functions, sometimes using half cauli and half broccoli. It's ok to make the day before too. Don't tell anyone about the anchovies and they won't notice!
Provided by JustJanS
Categories Cauliflower
Time 33m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Boil, steam or microwave cauliflower until tender (about 3 minutes).
- Drain, rinse under cold water, drain well.
- Combine cauliflower with remaining ingredients in a bowl and add dressing; mix well.
- DRESSING: Combine all ingredients in a jar, and shake well.
Tips:
- Choose the right cauliflower: Select a cauliflower head that is compact and has tightly packed florets. Avoid heads with any signs of bruising or yellowing.
- Cut the cauliflower into small florets: This will help the cauliflower cook evenly and absorb the flavors of the marinade.
- Blanch the cauliflower florets: Blanching helps to tenderize the cauliflower and remove any bitterness. To blanch, bring a large pot of salted water to a boil and add the cauliflower florets. Cook for 2-3 minutes, or until the cauliflower is tender-crisp. Drain the cauliflower and immediately transfer it to a bowl of ice water to stop the cooking process.
- Make the marinade: While the cauliflower is blanching, make the marinade. In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, oregano, salt, and pepper.
- Marinate the cauliflower: Add the blanched cauliflower florets to the marinade and toss to coat. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
- Serve: Serve the cauliflower salad chilled, garnished with fresh parsley or cilantro. Enjoy as a side dish or as a light lunch or dinner.
Conclusion:
This cauliflower olive salad is a delicious and healthy dish that is perfect for any occasion. The cauliflower is tender and flavorful, and the marinade adds a bright and tangy flavor. This salad is also very versatile and can be served as a side dish, a light lunch, or a dinner. With its simple ingredients and easy preparation, this cauliflower olive salad is sure to become a favorite in your home.
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