Best Cauliflower And Arugula Salad Recipes

MARINATED CAULIFLOWER, OLIVE, AND ARUGULA SALAD

Steps:

• Whisk vinegar and mustard in small bowl; gradually whisk in oil. Season dressing generously with salt and pepper. Combine cauliflower, olives, and celery in large bowl. Add 3/4 cup dressing; toss to coat. Cover salad and remaining dressing separately; chill overnight.
• Mix green onions and parsley into salad. Arrange arugula on platter; drizzle with remaining dressing. Top arugula with cauliflower mixture. Sprinkle with pepper.

CAULIFLOWER AND ARUGULA SALAD

Steps:

• In a skillet on medium-high heat, saute the bacon for 5 minutes, stirring often, until brown and crispy. Drain the bacon on paper towel and set aside.
• Remove the excess bacon fat from the pan. Add the blanched cauliflower and butter and cook stirring often, to coat them with the butter for 5 minutes, or until golden brown. Add the honey and 1 tablespoon red wine vinegar. Season with salt and pepper. Let the cauliflower brown, about 5 more minutes. Remove from heat and set aside.
• Meanwhile, in a bowl mix the arugula, shallots, remaining red wine vinegar, and olive oil. Season the salad with salt, and pepper, to taste.
• When ready to serve, mix the arugula salad with the cauliflower and garnish with pine nuts.

CAULIFLOWER AND ARUGULA SALAD

Steps:

• In a skillet on medium-high heat, saute the bacon for 5 minutes, stirring often, until brown and crispy. Drain the bacon on paper towel and set aside.
• Remove the excess bacon fat from the pan. Add the blanched cauliflower and butter and cook stirring often, to coat them with the butter for 5 minutes, or until golden brown. Add the honey and 1 tablespoon red wine vinegar. Season with salt and pepper. Let the cauliflower brown, about 5 more minutes. Remove from heat and set aside.
• Meanwhile, in a bowl mix the arugula, shallots, remaining red wine vinegar, and olive oil. Season the salad with salt, and pepper, to taste.
• When ready to serve, mix the arugula salad with the cauliflower and garnish with pine nuts.

CAULIFLOWER AND ARUGULA HONEY SESAME SALAD

Steps:

• Bring a saucepan filled with water to a boil. Add cauliflower, cover, and simmer until barely tender, 2 to 3 minutes. Drain.
• Heat 1 teaspoon olive oil in a large skillet over medium heat; cook and stir cauliflower and corn until cauliflower is tender and corn is heated through, about 5 minutes. Stir in sesame seeds, 1 tablespoon honey, turmeric, salt, and black pepper; transfer vegetables to a large bowl.
• Whisk parsley, 1/2 cup olive oil, lemon juice, garlic, 1 tablespoon honey, vinegar, Dijon mustard, and soy sauce in a bowl. Season with salt and pepper.
• Mix arugula and green onion into cauliflower mixture. Pour parsley dressing over vegetables and toss to combine. Sprinkle oregano over salad. Refrigerate until chilled 20 to 25 minutes.