Best 7 Marinated Cauliflower And Lemon Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a symphony of flavors with this marinated cauliflower and lemon salad, a vibrant and refreshing dish that tantalizes the taste buds. This delightful salad combines the crisp texture of cauliflower with the bright, tangy flavors of lemon and a medley of herbs, creating a harmonious balance of tastes and textures. Accompanying this main recipe are variations that cater to diverse dietary preferences, including a vegan version and a zesty orange and mint rendition, offering a delightful array of options to suit every palate. Whether you're seeking a healthy side dish, a light lunch, or a flavorful addition to your next gathering, this marinated cauliflower and lemon salad, along with its delectable variations, promises an unforgettable culinary experience.

Here are our top 7 tried and tested recipes!

MARINATED BROCCOLI-CAULIFLOWER SALAD



Marinated Broccoli-Cauliflower Salad image

My mother made this for a family gathering several years ago, and I've been serving it ever since. Everyone enjoys this well-dressed salad.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

1 small bunch broccoli, cut into florets
1 small head cauliflower, broken into florets
1/2 pound sliced fresh mushrooms
1 small red onion, halved and sliced
1/2 cup canola oil
1/4 cup sugar
2 tablespoons cider vinegar
3/4 teaspoon onion salt
1/2 teaspoon paprika

Steps:

  • In a large bowl, combine the broccoli, cauliflower, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Pour over vegetables and toss gently to coat. Cover and refrigerate overnight, stirring occasionally.

Nutrition Facts :

SPICY MARINATED CAULIFLOWER SALAD



Spicy Marinated Cauliflower Salad image

Simple cauliflower salad dressed in a homemade vinegar dressing that is a perfect side for a summertime BBQ, picnic, or potluck. My inspiration came from my love of giardiniera. Feel free to omit the crushed red pepper flakes for a non-spicy version.

Provided by Soup Loving Nicole

Categories     Salad     Vegetable Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 13

1 head cauliflower, broken into florets
1 medium red bell pepper, chopped
1 medium carrot, sliced
½ medium red onion, chopped
1 stalk celery, sliced
⅓ cup pimento-stuffed green olives, cut in half
1 teaspoon minced fresh parsley
salt and ground black pepper to taste
⅓ cup white vinegar
2 tablespoons olive oil
1 clove garlic, minced
½ teaspoon freeze-dried dill
½ teaspoon crushed red pepper flakes

Steps:

  • Combine cauliflower, bell pepper, carrot, onion, celery, olives, parsley, salt, and pepper in a large bowl.
  • Whisk vinegar, olive oil, garlic, dill, and crushed pepper flakes together in a small bowl until smooth. Pour dressing over the cauliflower mixture. Stir until evenly combined.
  • Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 6.6 g, Fat 4.6 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 224.8 mg, Sugar 3.1 g

MARINATED CAULIFLOWER SALAD



Marinated Cauliflower Salad image

I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. -Stephanie Hase, Lyons, Colorado

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 12

1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons water
5 cups fresh cauliflowerets
1 bay leaf
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 medium carrot, shredded
1 small red onion, chopped
1/4 cup minced fresh parsley
1/4 teaspoon dried basil

Steps:

  • In a small saucepan, bring vinegar, oil and water just to a boil., Meanwhile, place next 5 ingredients in a large heatproof bowl. Add hot oil mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally. , Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.

Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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.

MARINATED CAULIFLOWER AND LEMON SALAD



MARINATED CAULIFLOWER AND LEMON SALAD image

Categories     Salad     Citrus     Tomato     Vegetable     Side     Fourth of July     Picnic     Low Carb

Yield 6-8 servings

Number Of Ingredients 17

SALAD
1 medium-large head cauliflower - cut into bite-size florets
1 medium lemon - cut in half lengthwise and thinly sliced
2 cups cherry or grape tomatoes - cut in half
1 cup pitted large black olives
DRESSING
1/3 to 1/2 cup virgin olive oil
1/4 cup white wine vinegar or white balsamic vinegar
3 tablespoons fresh lemon juice
2 teaspoons dry mustard
1 large garlic clove - finely minced
sea salt to taste and generous amount of freshly cracked pepper
2 tablespoons finely minced, fresh flat-leaf Italian parsley
2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano leaves
GARNISH
fresh snipped chives
fresh oregano leaves

Steps:

  • Bring a kettle of water to a full, rolling boil. Place cauliflower and lemon slices in a medium-large, heat-proof, non-metallic bowl. Place bowl in sink and pour enough boiling water over to completely cover. Cover bowl tightly with a double layer of foil and let stand 10-12 minutes. Empty into a colander, drain well and transfer to a tupperware-type bowl (one that has a tight-fitting lid). Add tomatoes and olives. In a small bowl, whisk oil, vinegar, lemon juice, mustard, garlic, salt and pepper until well blended. Stir in parsley and oregano. Pour dressing over vegetables and toss gently to combine. Cover and refrigerate 2 hours, gently shaking/inverting bowl occasionally. Partially drain accumulated juices/dressing and transfer to serving bowl. Garnish with chives and oregano leaves.

LEMONY CAULIFLOWER WITH GARLIC AND HERBS



Lemony Cauliflower With Garlic and Herbs image

There aren't many cauliflower salads as vivacious as this one, which is zipped up with plenty of lemon, herbs, garlic and one minced jalapeño. It is best made a day or two ahead, which gives all the ingredients a chance to mingle, and the raw cauliflower time to soften and absorb all of the dressing's bright, complex flavors. Although this salad needs no other seasonings, you can add capers, sliced olives or crumbled feta here for even saltier tang. The pinch of red-pepper flakes here is optional, but especially good.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 11

1 lemon, plus more lemon juice to taste
1 1/4 teaspoons fine sea salt, plus more to taste
1 large head cauliflower (about 1 3/4 pound), trimmed and cut into bite-size florets (about 8 cups)
1 jalapeño, finely chopped
2 scallions, whites and greens thinly sliced
1/2 cup chopped fresh dill or basil
1/2 cup chopped parsley, leaves and tender stems
3/4 cup extra-virgin olive oil
2 fat garlic cloves, finely grated or minced
2 teaspoons whole cumin or cracked coriander seeds
Large pinch of red-pepper flakes (optional)

Steps:

  • Finely grate the zest of the lemon into a large heatproof bowl, then halve the lemon and squeeze in juice. Stir in salt to dissolve it. Add cauliflower, jalapeño, scallions, dill and parsley and toss to combine. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin, and cook until fragrant, about 1 minute. Stir in red-pepper flakes.
  • Pour mixture over cauliflower and toss well. Let cool completely, then cover and refrigerate for at least 8 hours and up to 48 hours to let the flavors mingle.
  • Toss well before serving, adding more salt or a squeeze of lemon to taste. For the best flavor, serve at room temperature.

MARINATED CAULIFLOWER AND CARROT SALAD



Marinated Cauliflower and Carrot Salad image

This recipe, as is, comes from Taste of Home Best Holiday Recipes, 2008. Preparation time does not include the 8 hours need to marinate!

Provided by Sydney Mike

Categories     Cauliflower

Time 10m

Yield 12 serving(s)

Number Of Ingredients 11

1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons water
5 cups cauliflower florets, fresh
1 bay leaf
1 garlic clove, minced
1/2 teaspoon lemon pepper
1/2 cup carrot, shredded
1/4 cup red onion, chopped
1/4 cup fresh parsley, minced
1/4 teaspoon dried basil

Steps:

  • In small saucepan, bring vinegar, oil & water just to a boil.
  • Meanwhile, place cauliflower, bay leaf, garlic & lemon pepper in large heat-proof bowl.
  • Add hot oil mixture to cauliflower mixture, then toss to combine.
  • Cover & refrigerate at least 6 hours or overnight, stirring occasionally.
  • Add carrot, onion, parsley & basil, then toss to coat.
  • Cover & refrigerate another 2 hours.
  • Before serving, discard bay leaf.

Nutrition Facts : Calories 56.3, Fat 4.7, SaturatedFat 0.7, Sodium 18.5, Carbohydrate 3.2, Fiber 1.1, Sugar 1.3, Protein 1

Tips:

  • Choose the right cauliflower: For the best results, choose a head of cauliflower that is fresh and firm. Avoid any heads that have brown spots or blemishes.
  • Cut the cauliflower into bite-sized florets: This will help the cauliflower to marinate evenly and cook quickly.
  • Use a variety of spices in the marinade: This will give the cauliflower a more complex flavor. Some good options include cumin, coriander, paprika, and turmeric.
  • Let the cauliflower marinate for at least 30 minutes: This will allow the flavors of the marinade to penetrate the cauliflower.
  • Cook the cauliflower over medium heat: This will help to prevent the cauliflower from burning.
  • Serve the cauliflower salad warm or cold: It is delicious either way.

Conclusion:

Marinated cauliflower and lemon salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful side dish, give this recipe a try.

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 »

Related Topics