Best Easy And Quick Cauliflower Apple Salad Recipes

SHAVED CAULIFLOWER-APPLE SALAD

Steps:

• Whisk 3 tablespoons olive oil with 2 tablespoons white wine vinegar, 1 grated garlic clove and 1 teaspoon maple syrup in a large bowl; season with salt and pepper. Add 1/2 very thinly sliced small head cauliflower, 1 sliced Gala apple, 5 cups baby greens, 1/4 cup fresh parsley and 2 tablespoons chopped chives. Toss and season with salt and pepper.

CAULIFLOWER-AND-APPLE SALAD

Steps:

• In a large bowl, whisk together oil and vinegar; season with salt and pepper. With a mandoline or sharp knife, shave cauliflower into thin slices. Add to dressing along with apples and mint leaves, then toss.

APPLE BROCCOLI CAULIFLOWER SALAD

Steps:

• In a large bowl, toss together all of the ingredients except for the dressing, mayo and thyme.
• In a small bowl, whisk together the lemon dressing, mayo and fresh thyme. Season with salt & pepper to taste.
• Add the dressing to the large bowl and toss until well combined. Let salad sit in the fridge for 30 minutes to allow veggies to marinate in the dressing.
• Store leftovers in an airtight container in the fridge for up to 4-5 days.

CRUNCHY CAULIFLOWER, APPLE & BLUE CHEESE SALAD

Steps:

• Make the dressing by whisking the vinegar, olive or rapeseed oil and honey with some seasoning. Pour over the sliced apple then gently mix in the cauliflower, alfalfa sprouts and cheese. Scatter over the mint and the toasted seeds before serving.

SAUTéED CAULIFLOWER WITH APPLES AND SHERRY

Steps:

• Pull off leaves from cauliflower, and trim tough stem end away. With sharp paring knife separate cauliflower into florets, leaving 1-inch stem at base of each floret. Cut pieces in two lengthwise and lay flat side down. Cut each piece lengthwise in two, and repeat until you have 2-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom. There should be 16 ounces, about 7 cups of cauliflower. Set aside.
• Melt butter over medium-low heat in large skillet until brown, about 4 minutes. Transfer to small bowl and set aside.
• Toss cauliflower, salt and 5 tablespoons water in empty skillet, cover, and set over high heat. Cook until cauliflower is tender, shaking pan and stirring once, 5 minutes. Uncover skillet (water should be gone), and toss. Drizzle with reserved butter. Stir in shallots and apples, and cook, stirring until tender, about 2 minutes. Add sherry and pepper, and toss to combine. Transfer to warm serving platter and sprinkle nutmeg over top.