Best 3 Fresh Cauliflower Salad Recipes
Craving a crisp, refreshing, and healthy salad? Look no further than this delightful Fresh Cauliflower Salad recipe. This culinary masterpiece is a vibrant symphony of flavors and textures, featuring tender cauliflower florets tossed in a tangy honey mustard dressing. With a medley of colorful vegetables, crunchy nuts, and a hint of sweetness from dried cranberries, this salad is a feast for the senses. Whether you're following a gluten-free or vegan diet, or simply seeking a nutritious and flavorful side dish, this recipe has got you covered. Let's dive into the culinary adventure and explore the simple steps to create this delectable Fresh Cauliflower Salad.
Here are our top 3 tried and tested recipes!
FRESH BROCCOLI CAULIFLOWER SALAD
This crisp delicious salad is a new summertime hit at our house. With just a few modifications, this tasty treat can be made Paleo or Vegan as it is delicious with or without the bacon. The first time I made it, I think I ate nearly a cup of it before the bacon was ready!
Provided by Jeanne Collins
Categories Other Salads
Time 40m
Number Of Ingredients 11
Steps:
- 1. Start your bacon first. I use no-nitrite, sugar-free thick bacon and prepare it in the oven. If you've never done bacon in the oven, DO IT! On a baking sheet that has a lip all the way around it, (cover with foil for a quick, easy cleanup) lay 6-7 strips of thick bacon. Put in a COLD oven and turn on to 400 degrees. Bake for 20-23 minutes (thin sliced takes less time). You'll have perfect, crisp bacon and there is no need to stand over it so you're free to do other things till the timer goes off. Once done, remove bacon from baking sheet and lay on paper towels to drain.
- 2. While the bacon is baking, place frozen peas in a colander and run hot water over them to thaw.
- 3. Chop broccoli, cauliflower, and celery into small bite size pieces. You want the pieces small enough that you can get 2-3 in one bite. Place in a bowl. Add the thawed peas.
- 4. Chop the onion into tiny pieces as they will be used in the dressing. I used one of those chopper tools.
- 5. In a separate small bowl whisk together the sugar (or honey or agave), vinegar, parmesan and chopped onions. Then pour it over the bowl of veggies and stir thoroughly.
- 6. When the bacon is done baking, draining and cooled, chop it into bite sized pieces and add to the salad.
- 7. Cover the bowl and put in refrigerator until ready to serve. This can even be made a day ahead. Just be sure to give it a good stir before serving. I usually stir up from bottom for each serving put on the plate as the dressing will settle.
FRESH CAULIFLOWER SALAD
Make and share this Fresh Cauliflower Salad recipe from Food.com.
Provided by Susie in Texas
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In skillet over medium heat, toast bread crumbs in melted butter until golden brown.
- Remove from skillet and place on paper towel to drain& cool.
- Place lettuce in large salad bowl.
- Combine mayonnaise, Parmesan cheese, lemon juice and garlic and mix well.
- Pour dressing over lettuce and toss well to coat lettuce.
- Grate or finely chop Cauliflower and sprinkle it on top of the lettuce, and add salt and freshly ground black pepper to taste.
- Sprinkle toasted bread crumbs on top of salad.
- Serve immediately -- if you are making this salad ahead of time do not add the bread crumbs until ready to serve as they may get soggy.
FRESH BROCCOLI & CAULIFLOWER SALAD
This is an absolutely delicious raw vegetable salad. The dressing compliments the broccoli & cauliflower without being overbearing. The garnish adds just the right combination of flavors to make this a 'go-to-recipe' for any BBQ, picnic or potluck dinner you need something out-of-the-ordinary for! Note: If you aren't a...
Provided by Karen Richardson
Categories Salads
Time 30m
Number Of Ingredients 8
Steps:
- 1. Chop broccoli & cauliflower away from stalks, using broccoli stems; rinse & set aside.
- 2. Mix mayonnaise, sugar, chopped onion & vinegar together.
- 3. Toss chopped broccoli, chopped broccoli stems & cauliflower into mixture; stir until coated well.
- 4. Chill several hours (chilling overnight tastes best)
- 5. Before serving, stir in the raisins & chopped nuts & garnish with bacon pieces.
Tips:
- Prep cauliflower correctly: Wash and cut the cauliflower into florets. For even cooking, cut the florets into similar sizes.
- Blanch cauliflower for a crisp texture: Bring a large pot of salted water to a boil, add cauliflower florets, and cook for 2-3 minutes. Immediately transfer the cauliflower to an ice bath to stop the cooking process and preserve its crispness.
- Use fresh, high-quality ingredients: Fresh vegetables, crisp bacon, and a tangy dressing elevate the salad's flavors.
- Customize the salad to your taste: Add your favorite vegetables, herbs, nuts, or seeds. Experiment with different dressings to create a unique flavor profile.
- Make ahead and refrigerate: The salad can be made ahead of time and chilled for up to 3 days. This makes it a convenient option for meal prep.
Conclusion:
This fresh cauliflower salad is a symphony of flavors and textures, combining the crunch of cauliflower, the smokiness of bacon, the sweetness of corn, and the tanginess of the dressing. It's a versatile side dish that can accompany a variety of main courses, from grilled chicken or fish to roasted meats. With its vibrant colors and delightful flavors, this salad is sure to be a hit at any gathering.
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