Best Make Ahead Cauliflower Salad Recipes

YOTAM OTTOLENGHI'S CAULIFLOWER SALAD

Yotam Ottolenghi's Cauliflower Salad image

From his famous cookbook "Jerusalem", this salad is classic Ottolenghi: simple but a unique combination, and 100% yum. If you only try one cauliflower salad in your life, make it this one!Handy related recipes: How to cut cauliflower florets quickly & neatly, and Roasted Cauliflower.

Provided by Nagi | RecipeTin Eats

Categories Salad

Time 40m

Number Of Ingredients 13

Ingredients

1 large cauliflower or 2 small
2 tbsp extra virgin olive oil
1/2 tsp each salt and pepper
1 celery stalk (, cut into 0.5cm / 0.3" slices on the diagonal)
1/3 cup hazelnuts (, raw, skin on)
1/2 pomegranate (, seeds only (~1/3 cup))
1 cup parsley leaves (, lightly packed)
2 tbsp extra virgin olive oil
1/3 tsp cinnamon powder ((Note 2))
1/3 tsp allspice ((Note 2))
1 tbsp sherry vinegar
1 1/2 tsp maple syrup ((or honey or golden syrup))
1/4 tsp each salt and pepper

Steps:

Preheat oven to 220°C/425°F (200°C fan).
Toss cauliflower with oil, salt and pepper. Spread on tray, roast 20 minutes, turn, then roast for a further 5 to 10 minutes until the edges are golden brown and the cauliflower is cooked through. Don't let it get overcooked, sad and soggy!
Transfer to bowl and let cool for 20 minutes.
Turn oven down to 160°C/320°F (140°C fan). Spread hazelnuts on tray then roast for 5 minutes until they smell amazing.
Cool slightly, then roughly chop (most skin will naturally fall off).
Place hazelnuts, parsley and celery into the bowl. Sprinkle over cinnamon, allspice, salt and pepper. Drizzle with olive oil, maply syrup and vinegar. Toss gently with hands or rubber spatula.
Plate up: Taste, add more salt or pepper if needed. Transfer to serving bowl. Scatter over pomegranates. Serve at room temperature.

Nutrition Facts : Calories 178 kcal, Carbohydrate 9 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Sodium 393 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CAULIFLOWER SALAD

Cauliflower Salad image

This Cauliflower Salad recipe is not your average mayo salad! Instead, it's a restaurant worthy, Thanksgiving worthy salad boasting plentiful, caramelized roasted veggies, juicy, sweet craisins, popping red onions and roasted, salted, crunchy pepitas all bathed in an exotic vibrant, garlicky, herb chermoula dressing. The end result is hypnotic, satisfying and will keep everyone coming back for more! Best of all, this Cauliflower Salad is make ahead friendly to eliminate all that last-minute stress and can last days in the refrigerator. I've included everything you need to know about how to make Cauliflower Salad, tips and tricks and ways to customize this Cauliflower Salad recipe with veggie swaps and add-ins to make YOUR favorite Cauliflower Salad!

Provided by Jen

Categories Side Dish

Time 50m

Number Of Ingredients 17

Ingredients

1 large head cauliflower (cut into large bite-size florets (about 7-8 cups))
3 cups carrots (chopped into 1/2-3/4" pieces (about 4-5 carrots))
3 tablespoons extra virgin olive oil
1 teaspoon yellow curry powder *
1/2 teaspoon salt
1/4 tsp EACH pepper, garlic powder
1/4 cup unsalted pepitas or sunflower seeds
1/2 cup craisins
1/4 cup chopped red onion
1 cup packed cilantro
1/2 cup packed flat-leaf parsley
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
3-4 cloves garlic (peeled)
1/2 tsp EACH paprika, ground cumin
1/4 tsp EACH ground ginger, dried thyme, salt
1/8 teaspoon cayenne pepper

Steps:

Preheat oven to 425 degrees F. Line a large baking sheet with foil and lightly spray with cooking spray.
Add cauliflower florets and carrots. Drizzle with olive oil and sprinkle with curry powder, salt, pepper and garlic powder. Spread veggies out in an even layer so the florets aren't touching.
Bake at 425 degrees F for 20-25 minutes OR until cauliflower and carrots are tender-crisp. Meanwhile, make Chermoula.
Add all Chermoula ingredients to your food processor and process until smoothing, scraping down the sides of the bowl a few times.
Remove roasted cauliflower and carrots to a serving bowl. Add pepitas to the same baking sheet and toss in the leftover oil/spices from the veggies. Spread in an even layer and toast at 425 for 5 minutes.
Add pepitas to veggies along with craisins and red onions. Add desired amount of Chermoula (you may not use all of it) and gently toss. Serve warm or at room temperature.

HERBY CAULIFLOWER SALAD WITH CHICKPEAS

Herby Cauliflower Salad with Chickpeas image

Thanks to a light lemony dressing and lots of fresh herbs, this simple raw cauliflower salad recipe tastes surprisingly delicious and lasts in the fridge for days. The pickled onions are an optional ingredient, but they do take the salad to the next level. Here's our recipe for pickled onions, so you can see how simple they are to make. We break the cauliflower down into tiny florets, but another option is to use a food processor and make a chunky cauliflower rice. Take a look at our cauliflower rice recipe to see how we do it.

Provided by Adam and Joanne Gallagher

Categories Side Dish

Time 45m

Yield Makes about 10 cups

Number Of Ingredients 10

Ingredients

1 medium head cauliflower, about 1 3/4 to 2 pounds (6 to 7 cups small florets)
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1 teaspoon finely grated lemon zest (from 1 lemon)
1/4 cup fresh squeezed lemon juice, plus more to taste
1/4 cup extra virgin olive oil
1/4 teaspoon crushed red pepper flakes, optional for some heat
1 (15-ounce) can chickpeas, drained and rinsed (or use 1 1/2 cups cooked chickpeas)
1/2 cup fine fresh herbs like parlsey, dill, or mint, chopped
1/2 cup pickled red onions, chopped, optional, see our pickled onions recipe

Steps:

Cut away leaves and the core from the cauliflower. Then cut or pull the cauliflower apart into little florets and add to a large bowl. Chop longer stems into small pieces, and then add to the bowl with florets.
Season with 1/2 teaspoon of fine sea salt and 1/2 teaspoon ground black pepper, and then toss the cauliflower around the bowl until all the florets have had a chance to be seasoned.
To make the dressing, whisk the lemon zest, lemon juice, olive oil, red pepper flakes, and a pinch of salt together until creamy and emulsified.
Add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated. Taste, and then season with additional salt, pepper or lemon juice.
The cauliflower salad does taste best when given some time to marinate. When possible, let the salad marinate, stirring from time to time, for at least 30 minutes before serving. The salad will keep, covered in the refrigerator, up to one week.

Nutrition Facts : ServingSize 1 cup, Calories 140, Fat 7.2g, SaturatedFat 1g, Cholesterol 0mg, Sodium 237.7mg, Carbohydrate 15.8g, Fiber 4.9g, Sugar 2.7g, Protein 5.3g