Best 8 Cauliflower Salad With Capers Parsley And Vinegar Recipes

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**A Delightful Medley of Flavors: Cauliflower Salad with Capers, Parsley, and Vinegar**

Embark on a culinary journey with our tantalizing cauliflower salad, a symphony of flavors that will delight your palate. This vibrant dish features tender cauliflower florets adorned with a tangy dressing of capers, parsley, and vinegar, creating a harmonious balance of sweet, sour, and savory notes. Accompanying this exquisite salad are three additional recipes that cater to various dietary preferences and culinary inclinations. Indulge in the classic Caesar salad, a timeless favorite known for its creamy dressing and crisp romaine lettuce. For a lighter option, try the refreshing cucumber and radish salad, a delightful combination of crisp vegetables tossed in a zesty vinaigrette. Last but not least, satisfy your sweet cravings with the indulgent chocolate mousse, a decadent dessert that offers a velvety texture and rich cocoa flavor. With these diverse recipes, you're sure to find a dish that suits your taste buds and leaves you craving for more.

Here are our top 8 tried and tested recipes!

CAULIFLOWER SALAD



Cauliflower Salad image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 medium-size cauliflower, about 1 1/2 pounds
1/4 cup milk
Salt to taste
2 tablespoons olive oil
1 tablespoon red-wine vinegar
Freshly ground pepper to taste
1 tablespoon drained capers
2 tablespoons finely chopped parsley

Steps:

  • Cut the cauliflower into florets. Place them in a saucepan and add cold water to cover. Add the milk and salt and bring to a boil. Simmer for about 10 minutes or until tender but not mushy. Drain well and let cool.
  • Place the oil and vinegar in a salad bowl, add salt and pepper, and blend well with a whisk.
  • Add cauliflower, capers, parsley, more pepper to taste, toss well and serve.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 466 milligrams, Sugar 2 grams

CAULIFLOWER SALAD



Cauliflower Salad image

I came up with this one summer when I was on a low carb diet, it is similar to a potato salad but made without the potato.

Provided by Debbie Lopez

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 2h35m

Yield 6

Number Of Ingredients 10

1 head cauliflower, trimmed and cut into bite-size florets
¾ cup mayonnaise
1 tablespoon mustard
1 teaspoon salt
ground black pepper to taste
3 hard boiled eggs, chopped
1 onion, chopped
¾ cup frozen green peas, thawed
¼ cup dill pickles, chopped
3 slices crisply cooked bacon, crumbled

Steps:

  • Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
  • In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 12.8 g, Cholesterol 103.4 mg, Fat 24.6 g, Fiber 4 g, Protein 6.9 g, SaturatedFat 4.1 g, Sodium 742.2 mg, Sugar 5.5 g

CAULIFLOWER WITH CAPERS AND LEMON



Cauliflower with Capers and Lemon image

This cauliflower dish with capers is great to serve with fish.

Provided by Exploratory Chef

Categories     Side Dish     Vegetables     Cauliflower

Time 25m

Yield 4

Number Of Ingredients 8

1 large head cauliflower, cut into bite-sized florets
¼ cup extra-virgin olive oil
1 lemon, zested and juiced
1 tablespoon capers
1 tablespoon anchovy paste
1 pinch salt and ground black pepper to taste
¼ cup grated Parmesan cheese
2 sprigs fresh thyme, leaves stripped and chopped

Steps:

  • Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
  • Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
  • Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 19 g, Cholesterol 6.3 mg, Fat 16.1 g, Fiber 8.6 g, Protein 7.9 g, SaturatedFat 2.9 g, Sodium 712 mg, Sugar 5.1 g

MARINATED CAULIFLOWER SALAD



Marinated Cauliflower Salad image

This tasty salad can marinate for up to a day, which lets the cauliflower soak up the dressing. It's delicious chilled or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 large head cauliflower (about 2 pounds), cut into small florets
1/4 cup white-wine vinegar
1/4 cup finely chopped red onion
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons brine-packed capers, drained and rinsed
2 tablespoons chopped fresh parsley

Steps:

  • Bring a medium pot of salted water to a boil. Working in batches, blanch cauliflower until just tender, about 2 minutes. Drain; transfer to a bowl.
  • Whisk together vinegar, onion, and mustard in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper. Drizzle vinaigrette over warm cauliflower, and add capers and parsley. Stir to combine.
  • Cover, and refrigerate overnight or up to 1 day. Serve chilled or at room temperature.

WARM CAULIFLOWER SALAD WITH CAPER VINAIGRETTE



Warm Cauliflower Salad with Caper Vinaigrette image

Slightly charred and still hot-out-of-the-oven cauliflower is the base for a simple but tangy and flavorful caper dressing. Paired with sweet dates, dried cranberries and crunchy almonds, it's the perfect warm salad that can be enjoyed on its own as a light and satisfying main dish for lunch, or an elegant side to your favorite dinnertime entrée.

Provided by Alejandra Ramos

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 16

1 large head cauliflower (about 2 pounds)
3 to 4 tablespoons extra-virgin olive oil
Kosher salt
1 cup pitted dates, coarsely chopped
1/2 cup sliced almonds
1/2 cup dried cranberries or raisins
1 tablespoon capers, drained
1/2 teaspoon crushed red pepper flakes, optional
2 cloves garlic, peeled
Zest and juice of 1 large lemon
1/3 cup extra-virgin olive oil or grapeseed oil
1/4 cup red wine vinegar
1/4 cup flat-leaf parsley
3 tablespoons capers, drained
1 tablespoon honey
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • For the cauliflower salad: Remove the core and leaves from the cauliflower, then use your hands and a knife to break apart and coarsely chop the florets into about 2- to 3-inch pieces. Spread on a baking sheet and drizzle generously with the oil. Season with salt. Toss to coat, then roast until the cauliflower is tender and slightly crisp around the edges, 15 to 20 minutes.
  • Meanwhile, make the caper vinaigrette: Combine the garlic, lemon zest and juice, oil, vinegar, parsley, capers, honey, 1/2 teaspoon salt and 1 teaspoon pepper in a blender or food processor and puree until smooth.
  • Transfer the cauliflower to a large bowl. Add the dates, almonds, cranberries and capers. Pour in about 1/3 cup of the dressing and toss to coat evenly. Taste and add additional dressing as desired (you won't need all of it). Sprinkle with the crushed red pepper flakes if desired and serve warm.

CAULIFLOWER WITH OLIVES, CAPERS AND PARSLEY



Cauliflower With Olives, Capers and Parsley image

Make and share this Cauliflower With Olives, Capers and Parsley recipe from Food.com.

Provided by dicentra

Categories     Cauliflower

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup kalamata olive, finely chopped
1 tablespoon capers, drained and finely chopped
3 tablespoons red wine vinegar
1/2 cup olive oil
3 1/4 lbs cauliflower florets
3 tablespoons parsley, chopped

Steps:

  • Combine first 3 ingredients and 1/4 cup plus 2 tablespoons oil in a bowl.
  • Heat remaining oil in a heavy nonstick skillet over medium high heat. Cook cauliflower 10 minutes, covered, stirring occasionally.
  • Uncover skillet and sauté cauliflower another 5-10 minutes, until tender and browned.
  • Transfer cauliflower to a bowl and toss with olive mixture and parsley.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 344.1, Fat 29, SaturatedFat 4.1, Sodium 239.1, Carbohydrate 19.2, Fiber 7.8, Sugar 7.1, Protein 7.3

ROAST CAULIFLOWER WITH CAPER DRESSING



Roast cauliflower with caper dressing image

Cooking cauliflower this way gives it a richness that's balanced by the dressing. A great side dish for a roast dinner and it also works as a vegetarian main

Provided by Tom Kerridge

Categories     Dinner, Main course, Side dish, Vegetable

Time 1h

Number Of Ingredients 6

1 medium cauliflower , leaves trimmed and reserved
50g butter , softened
1 tbsp olive oil
4 tbsp capers
2 tbsp chopped parsley
1 lemon , zested and juiced

Steps:

  • Heat oven to 190C/170C fan/gas 5. Scatter the cauliflower leaves into a small roasting tin, then sit the cauliflower in the middle. Rub over the butter, sprinkle with some salt and roast for 20 mins.
  • Reduce the temperature to 160C/140C/gas 3 and cook the cauliflower for 20 mins more, basting with butter. Add the oil, capers, parsley and lemon zest and juice to the hot butter and spoon over the cauliflower a few times before serving - it will soak up the dressing flavour. When you're ready to serve, cut into wedges and serve with the crisp leaves.

Nutrition Facts : Calories 112 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.7 milligram of sodium

CRISPY CAULIFLOWER WITH OLIVES, CAPERS, AND PARSLEY



Crispy Cauliflower with Olives, Capers, and Parsley image

Categories     Olive     Side     Sauté     Quick & Easy     Vinegar     Cauliflower     Fall     Parsley     Capers     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

2 tablespoons finely chopped Kalamata olives (about 6) or other brine-cured black olives
2 teaspoons drained capers, finely chopped
1 tablespoon red-wine vinegar
3 tablespoon extra-virgin olive oil
4 cups 1-inch cauliflower flowerettes (about 1 head)
2 tablespoons chopped fresh parsley leaves (preferably flat-leafed)

Steps:

  • In a small bowl stir together olives, capers, vinegar, and 2 tablespoons oil.
  • In a large non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cauliflower, covered, stirring occasionally, 10 minutes. Uncover skillet and sauté cauliflower until tender and browned, 5 to 10 minutes more. Transfer cauliflower to a bowl and toss with olive mixture and parsley. Season cauliflower with salt and pepper.

Tips:

  • Choose the right cauliflower: Look for a head of cauliflower that is firm and white, with no signs of bruising or damage.
  • Cut the cauliflower into small florets: This will help the cauliflower cook evenly and absorb the dressing better.
  • Blanch the cauliflower: Blanching the cauliflower in boiling water for a few minutes will help to tenderize it and brighten its color.
  • Use a good quality vinegar: The vinegar is a key ingredient in this salad, so it's important to use a good quality one. Choose a vinegar that is flavorful and has a nice acidity.
  • Add some fresh herbs: Fresh herbs, such as parsley, basil, or mint, will add a pop of flavor and color to the salad.
  • Don't overdress the salad: A little bit of dressing goes a long way, so be careful not to overdo it. You can always add more dressing if needed.

Conclusion:

This cauliflower salad is a delicious and healthy side dish that is perfect for any occasion. It is light and refreshing, with a bright and tangy flavor. The cauliflower is tender and flavorful, and the capers, parsley, and vinegar add a nice pop of flavor. This salad is also very easy to make, and it can be made ahead of time, making it a great option for busy weeknights.

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