Best Mackerel With Warm Cauliflower Caper Salad Recipes

CAULIFLOWER SALAD WITH CAPERS, PARSLEY AND VINEGAR

Cauliflower Salad With Capers, Parsley and Vinegar image

This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be. Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing. The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.

Provided by Martha Rose Shulman

Categories easy, side dish

Time 45m

Yield Serves 6 as a starter or side dish

Number Of Ingredients 8

Ingredients

1 large or 2 small to medium cauliflowers, broken into florets; or about 6 cups mixed white, orange, green and purple cauliflower
1 to 2 garlic cloves (to taste), minced
1/4 cup chopped flat-leaf parsley
3 tablespoons capers, drained and rinsed
2 to 3 tablespoons white wine vinegar or Champagne vinegar (to taste)
6 tablespoons extra virgin olive oil
Salt
freshly ground pepper

Steps:

Place the cauliflower in a steaming basket over one inch of boiling water; cover and steam one minute. Lift the lid for 15 seconds, then cover again and steam for six to eight minutes until tender. Refresh with cold water, then drain on paper towels.
In a large bowl, mix together the garlic, parsley, capers, vinegar and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold or at room temperature.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 115 milligrams, Sugar 2 grams

WARM CAULIFLOWER SALAD WITH CAPER VINAIGRETTE

Warm Cauliflower Salad with Caper Vinaigrette image

Slightly charred and still hot-out-of-the-oven cauliflower is the base for a simple but tangy and flavorful caper dressing. Paired with sweet dates, dried cranberries and crunchy almonds, it's the perfect warm salad that can be enjoyed on its own as a light and satisfying main dish for lunch, or an elegant side to your favorite dinnertime entrée.

Provided by Alejandra Ramos

Categories main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 16

Ingredients

1 large head cauliflower (about 2 pounds)
3 to 4 tablespoons extra-virgin olive oil
Kosher salt
1 cup pitted dates, coarsely chopped
1/2 cup sliced almonds
1/2 cup dried cranberries or raisins
1 tablespoon capers, drained
1/2 teaspoon crushed red pepper flakes, optional
2 cloves garlic, peeled
Zest and juice of 1 large lemon
1/3 cup extra-virgin olive oil or grapeseed oil
1/4 cup red wine vinegar
1/4 cup flat-leaf parsley
3 tablespoons capers, drained
1 tablespoon honey
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F.
For the cauliflower salad: Remove the core and leaves from the cauliflower, then use your hands and a knife to break apart and coarsely chop the florets into about 2- to 3-inch pieces. Spread on a baking sheet and drizzle generously with the oil. Season with salt. Toss to coat, then roast until the cauliflower is tender and slightly crisp around the edges, 15 to 20 minutes.
Meanwhile, make the caper vinaigrette: Combine the garlic, lemon zest and juice, oil, vinegar, parsley, capers, honey, 1/2 teaspoon salt and 1 teaspoon pepper in a blender or food processor and puree until smooth.
Transfer the cauliflower to a large bowl. Add the dates, almonds, cranberries and capers. Pour in about 1/3 cup of the dressing and toss to coat evenly. Taste and add additional dressing as desired (you won't need all of it). Sprinkle with the crushed red pepper flakes if desired and serve warm.