Best Cauliflower With Water Chestnuts And Black Olives Recipes
ITALIAN MARINATED CAULIFLOWER AND BROCCOLI SALAD
This is from my MIL. This is a great salad and lasts a long time in the refrigerator. Cooking time is actually marinating in the refrigerator.
Provided by adopt a greyhound
Categories Easy
Time 12h30m
Yield 1 large salad, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Chop all of the vegetables and place in large bowl. Mix dry dressing mix with oil and vinegar as directions suggest, add prepared Zesty dressing and pour over the vegetables.
- Marinate covered overnight. Just before serving add the cherry tomatoes.
Nutrition Facts : Calories 277.8, Fat 19, SaturatedFat 2.8, Sodium 1089.5, Carbohydrate 26.7, Fiber 7.2, Sugar 9.2, Protein 5.5
CRUNCHY CAULIFLOWER/WATER CHESTNUT SALAD
I love my moms "the best" lettuce/pea salad (just posted #64951) but I can no longer eat lettuce, broccoli, spinach and other vitamin K foods. My mom made a similar salad as this one, but I revised it more to my taste. It is a very crunchy, good tasting salad I just came up with last week. It makes a pretty large salad but my hubby and I ate it in three days. You can increase or decrease the spices to suit your taste. For best results, make this salad the night before you need it. Also, don't add the cheese until your almost ready to serve it. Don't salt it until you serve it as it would draw moisture while sitting in the fridge overnight. If you like less dressing, decrease the real mayo to 1 1/2 cups. It is so good, I don't even miss lettuce now! It is very easy to make, stores well and should do well at any potluck or family gathering.
Provided by peppermintkitty
Categories Cauliflower
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- first rinse& drain well frozen green peas, do not cook.
- I put peas in a small colander, then lay on paper towels to dry.
- It's very important that they be dry wash cauliflower, dry and cut into small florets.
- cube cheese& put in a small bag and put in fridge to have ready to mix in when salad is served add the peas, diced carrots, onions, celery and water chestnuts to the cauliflower in layers in a large bowl, but with a smaller rim; set aside.
- Dressing: mix all dressing ingredients really well and spread over the top of salad to seal salad inches.
- Cover with foil or plastic wrap and keep in fridge until it is served the next day.
- Before serving, add cheese and mix through all the salad well and put in a nice serving dish.
- Enjoy!
MARINATED ITALIAN SALAD
This is a perfect salad for potlucks and other occasions year-round. In winter, the ingredients are available when many other vegetables aren't in season...and in summer, it's a worry-free picnic food since it doesn't have a mayonnaise-based dressing.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts. In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat. , Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat.
Nutrition Facts : Calories 189 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 927mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
CAULIFLOWER AND OLIVES (GREECE)
This unusual cauliflower recipe comes from the 1995 cookbook Greek Cooking. Green olives can be substituted for the black ones, if desired.
Provided by Sydney Mike
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim leaves from cauliflower & remove the core, then cut into medium, even-sized pieces.
- In a large skillet heat oil & saute cauliflower 1-2 minutes, then remove cauliflower.
- To the skillet add onion & cook to soften.
- Add water & lemon juice to skillet, then bring to boil.
- Return cauliflower to skillet & cook until tender.
- Remove cauliflower to serving dish, then add tomato paste to liquid in the skillet, boiling to reduce.
- Pit olives, then chop them roughly & add to the skillet.
- Pour heated sauce over cauliflower & sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 204.6, Fat 16.1, SaturatedFat 2.2, Sodium 365.6, Carbohydrate 15.6, Fiber 5.9, Sugar 6.1, Protein 4
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