Best Cauliflower Potato And Caraway Salad Recipes

Cauliflower

Provided by Kwesi James

Categories Sides

Yield 6 servings

Number Of Ingredients 14

Steps:

Preheat oven to 400˚F (200˚C).
Slice cauliflower into small florets.
Place cauliflower onto baking sheet and season with salt, pepper, and olive oil.
Bake in preheated oven for 25 minutes or until lightly browned and a bit crispy.
In a large bowl, combine all dressing ingredients. Set aside.
Once cauliflower is cooked, set aside and let cool slightly.
Dice eggs, onion, and celery.
In a large bowl, combine cauliflower, eggs, onion, celery, and dressing.
Garnish with more freshly chopped dill before serving.
Enjoy!

Nutrition Facts : Calories 178 calories, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, Sugar 9 grams

CAULIFLOWER CARAWAY POTATO SOUP image

Provided by RawSpiceBar

Categories Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 . set 1 pouch rawspicebar's gravlax spices
2 . set 1/2 pound boiling potatoes
3 . set 1-2 tbsp vegetable oil
4 . set 1 large onions, chopped
5 . set 2 cups milk
6 . set 4 cups vegetable stock
7 . set 1/4 cup scallions, chopped
8 . set 1/4 teaspoon caraway seeds
9 . set 2 cups 1-inch cauliflower florets
10 . set 1/3 cup thinly sliced scallion tops

Steps:

Heat oil in a large saucepan over medium high heat. Add chopped onion and cook until softened, about 5 minutes, stirring often. Add the cauliflower, potato and RawSpiceBar's Gravlax Spices and stir, about 10 minutes. Add stock, milk and salt to taste. Bring to a boil, then reduce heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing. Serve the soup sprinkled with the Parmesan.
Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the Parmesan and stir through before eating.

Nutrition Facts : Calories 59.4, Fat 0.1, SaturatedFat 0.1, Sodium 10.1, Carbohydrate 13.7, Fiber 2.2, Sugar 3.2, Protein 1.8

Cauliflower

Provided by Valerie Bertinelli

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
1 large head of cauliflower, cut into bite-sized florets (6 to 8 cups)
A heaping 1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
Freshly ground black pepper
1/3 cup chopped dill pickles
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
3 hard-boiled eggs, peeled and chopped
2 celery stalks, chopped
1 shallot, diced

Steps:

Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.