Best 2 Crunchy Cauliflower And Tomato Salad Recipes
Indulge in a symphony of flavors and textures with our delectable Crunchy Cauliflower and Tomato Salad. This refreshing and healthy dish is a delightful blend of roasted cauliflower florets, juicy tomatoes, tangy red onion, and a burst of fresh herbs. The secret lies in the perfect balance of flavors, achieved through a harmonious combination of sweet, sour, and savory elements. The roasted cauliflower adds a satisfying crunch, while the tomatoes provide a juicy contrast. The red onion brings a sharp tang that cuts through the richness of the cauliflower and tomatoes. Finally, a sprinkling of fresh herbs, such as parsley and chives, adds a vibrant and aromatic touch, elevating this salad to a culinary masterpiece.
Here are our top 2 tried and tested recipes!
CAULIFLOWER WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
- Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams
Nutrition Facts : Calories 179 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 297 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams
STEWED CAULIFLOWER WITH RED ONIONS AND TOMATOES
The authentic version of this Greek vegetable dish calls for twice as much olive oil. I like the combination of kalamata olives, cauliflower and tomatoes. Serve it with whole grains, such as spelt, bulgur or barley.
Provided by Martha Rose Shulman
Categories easy, weekday, one pot, side dish
Time 1h
Yield Serves four
Number Of Ingredients 13
Steps:
- Heat 3 tablespoons of the olive oil in a heavy soup pot or Dutch oven over medium heat, and add the onions. Cook, stirring, until very tender, about eight minutes. Add a pinch of salt and the garlic, and stir for another minute or so until fragrant. Stir in the tomatoes, with their liquid, and bring to a simmer. Simmer about eight minutes until cooked down and fragrant, and add the cauliflower to the pot. Stir together, and add the bay leaf, rosemary, pepper, dissolved tomato paste and wine. Bring to a simmer, and add salt to taste. Cover, reduce the heat and simmer 30 to 40 minutes until the cauliflower is very tender.
- Stir in the olives and vinegar if using, and adjust salt and pepper. Remove from the heat, and stir in the remaining olive oil. Serve hot or warm.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 831 milligrams, Sugar 8 grams
Tips:
- Choose the freshest vegetables possible. This will ensure that your salad is packed with flavor and nutrients.
- Use a variety of colors and textures in your salad. This will make it more visually appealing and interesting to eat.
- Don't be afraid to experiment with different dressings. There are endless possibilities, so find one that you love.
- Serve your salad immediately after making it. This will prevent the vegetables from wilting.
Conclusion:
This crunchy cauliflower and tomato salad is a delicious and healthy way to enjoy fresh vegetables. It's perfect for a light lunch or dinner, or as a side dish. With its simple ingredients and easy-to-follow instructions, this salad is sure to become a favorite.
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