Best Cauliflower Beets And Watercress With Orange Ginger Dressing Recipes

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CARROT, CAULIFLOWER AND BEET SALAD WITH ORANGE-ANISE DRESSING



Carrot, Cauliflower and Beet Salad with Orange-Anise Dressing image

Categories     Salad     Steam     Vegetarian     Cauliflower     Beet     Carrot     Winter     Honey     Anise     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

1 cup plus 2 tablespoons olive oil
6 tablespoons white wine vinegar
3 tablespoons frozen orange juice concentrate, thawed
2 tablespoons aniseed
1 tablespoon (packed) grated orange peel
1 tablespoon honey
1 large cauliflower (about 2 1/2 pounds), separated into large florets
4 large carrots (about 1 1/2 pounds), peeled, cut on diagonal into 1/4-inch-thick slices
5 medium beets, peeled,each cut into 6 wedges, beet greens reserved
Warm pita breads

Steps:

  • Blend first 4 ingredients in blender until aniseed is finely chopped, abut 1 minutes. Strain dressing into medium bowl, pressing hard on seeds in strainer; discard seeds. Whisk in orange peel and honey. Season with salt and pepper.
  • Steam cauliflower until crisp-tender, about 6 minutes. transfer to medium bowl. Steam carrots until tender but still bright in color, about 8 minutes. Transfer to another bowl. Steam beets until tender, adding more water to pot if needed, about 15 minutes. Transfer to another bowl. Cool all vegetables completely.
  • Mix 1/2 cup dressing into cauliflower. Mix 1/4 cup dressing into beets. (Dressing and marinated vegetables can be made ahead. Cover separately and chill up to 1 day. Bring to room temperature before continuing.)
  • Rinse and dry beet greens. Arrange on platter as base for salad. Drain dressing from vegetables. Overlap carrots around edge of platter. Arrange cauliflower in ring within carrots. Mound beets in center. Drizzle with some of remaining dressing. Serve salad with pita breads and any remaining dressing.

ROASTED CAULIFLOWER SALAD WITH WATERCRESS, WALNUTS AND GRUYèRE



Roasted Cauliflower Salad With Watercress, Walnuts and Gruyère image

You can make this kind of salad with almost any vegetable that won't wilt or burn when subjected to a copious slick of oil and a blast of high heat. Broccoli, brussels sprouts, beets, parsnips, sweet potatoes, winter squash and rutabagas all work well. One of the best vegetables for this salad, though, is cauliflower. The florets turn juicy and tender in the center while crisping and browning around the edges, and cauliflower's mild flavor is amenable enough to pair nicely with almost anything else you toss in the bowl.

Provided by Melissa Clark

Categories     easy, weekday, salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 head cauliflower, cut into bite-size florets
6 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon pepper
1 tablespoon sherry vinegar
2 bunches watercress, large stems removed
1/4 pound Gruyère, diced or grated (about 1 cup)
2/3 cup toasted walnuts

Steps:

  • Heat the oven to 400 degrees. In a bowl, toss together the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread the cauliflower on a baking sheet in a single layer. Roast, tossing occasionally, until tender and dark golden, 30 to 35 minutes. Let cool for 10 minutes.
  • In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.
  • In a salad bowl, toss the watercress, cheese, nuts and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 34 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 574 milligrams, Sugar 3 grams

CAULIFLOWER, BEETS AND WATERCRESS WITH ORANGE GINGER DRESSING



Cauliflower, Beets And Watercress With Orange Ginger Dressing image

Provided by Amanda Hesser

Categories     easy, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

3 medium beets, trimmed
1 pound cauliflower, trimmed and cut into walnut-size florets
2 tablespoons fresh-squeezed orange juice
2 teaspoons grated orange zest
1 tablespoon rice vinegar
1 1/2 tablespoons finely chopped ginger
1/2 tablespoon mustard
Sea salt, to taste
3 tablespoons extra virgin olive oil
2 handfuls watercress, thick stems removed

Steps:

  • Preheat oven to 350 degrees. Place beets in a small casserole and roast until very tender, 1 to 1 1/2 hours. Let cool, then peel off skin, trim ends and cut into 1/2-inch cubes. Place in a large serving bowl.
  • When beets are almost finished cooking, put some water in a large steamer and bring to a boil. Add cauliflower and steam until tender but still slightly crisp. Add cauliflower to beets in serving bowl.
  • In a small bowl, whisk together orange juice, orange zest, vinegar, ginger, mustard and a large pinch of salt. Add olive oil a few drops at a time, whisking vigorously to emulsify. Season to taste with salt.
  • Pour dressing over cauliflower and beets. Toss well to coat. Just before serving, add watercress and toss until evenly dispersed.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 489 milligrams, Sugar 7 grams, TransFat 0 grams

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