Best Marilyns Cauliflower Salad Recipes

ROASTED CAULIFLOWER SALAD WITH LEMON TAHINI DRESSING

Steps:

• Preheat the oven to 400ºF. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion into 1/4-inch strips and place them on the baking sheet. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper.
• Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
• While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.
• Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.
• Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).
• To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.

HERBY CAULIFLOWER SALAD WITH CHICKPEAS

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.

SPICY MARINATED CAULIFLOWER SALAD

Steps:

• Combine cauliflower, bell pepper, carrot, onion, celery, olives, parsley, salt, and pepper in a large bowl.
• Whisk vinegar, olive oil, garlic, dill, and crushed pepper flakes together in a small bowl until smooth. Pour dressing over the cauliflower mixture. Stir until evenly combined.
• Cover and refrigerate for at least 1 hour before serving.

MARILYN'S CAULIFLOWER SALAD

Steps:

• In a large bowl, mix all ingredients. Cover and refrigerate for at least one hour.

MARY LU'S OVERNIGHT CAULIFLOWER PEAS AND DILL SALAD

Steps:

• Note: You can use fat free, low fat or full fat for both the mayo and the yogurt. Your choice.
• In large bowl that can be covered, combine all ingredients and toss well.
• Refrigerate for several hours or overnight before serving.
• When peas have thawed the salad is ready to eat. Chilling overnight allows the flavor to develop.
• Based on 1 cup servings. If using with lots of other food [think picnic] and half cup servings it can serve up to 12.

CAULIFLOWER SALAD WITH CAPERS, PARSLEY AND VINEGAR

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.

CAULIFLOWER PEA SALAD

Steps:

• In a bowl, combine the first four ingredients. In a small bowl, combine yogurt, mayonnaise, dill and herb blend; mix well. Add to cauliflower mixture; toss to coat. Refrigerate until serving.