Best Marinated Lemon Tarragon Cauliflower Salad Recipes

MARINATED CAULIFLOWER AND CARROT SALAD

Marinated Cauliflower and Carrot Salad image

This recipe, as is, comes from Taste of Home Best Holiday Recipes, 2008. Preparation time does not include the 8 hours need to marinate!

Provided by Sydney Mike

Categories Cauliflower

Time 10m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons water
5 cups cauliflower florets, fresh
1 bay leaf
1 garlic clove, minced
1/2 teaspoon lemon pepper
1/2 cup carrot, shredded
1/4 cup red onion, chopped
1/4 cup fresh parsley, minced
1/4 teaspoon dried basil

Steps:

In small saucepan, bring vinegar, oil & water just to a boil.
Meanwhile, place cauliflower, bay leaf, garlic & lemon pepper in large heat-proof bowl.
Add hot oil mixture to cauliflower mixture, then toss to combine.
Cover & refrigerate at least 6 hours or overnight, stirring occasionally.
Add carrot, onion, parsley & basil, then toss to coat.
Cover & refrigerate another 2 hours.
Before serving, discard bay leaf.

Nutrition Facts : Calories 56.3, Fat 4.7, SaturatedFat 0.7, Sodium 18.5, Carbohydrate 3.2, Fiber 1.1, Sugar 1.3, Protein 1

MARINATED CAULIFLOWER SALAD

Marinated Cauliflower Salad image

I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. -Stephanie Hase, Lyons, Colorado

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons water
5 cups fresh cauliflowerets
1 bay leaf
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 medium carrot, shredded
1 small red onion, chopped
1/4 cup minced fresh parsley
1/4 teaspoon dried basil

Steps:

In a small saucepan, bring vinegar, oil and water just to a boil., Meanwhile, place next 5 ingredients in a large heatproof bowl. Add hot oil mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally. , Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.

Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SPICY MARINATED CAULIFLOWER SALAD

Spicy Marinated Cauliflower Salad image

Simple cauliflower salad dressed in a homemade vinegar dressing that is a perfect side for a summertime BBQ, picnic, or potluck. My inspiration came from my love of giardiniera. Feel free to omit the crushed red pepper flakes for a non-spicy version.

Provided by Soup Loving Nicole

Categories Salad Vegetable Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

1 head cauliflower, broken into florets
1 medium red bell pepper, chopped
1 medium carrot, sliced
½ medium red onion, chopped
1 stalk celery, sliced
⅓ cup pimento-stuffed green olives, cut in half
1 teaspoon minced fresh parsley
salt and ground black pepper to taste
⅓ cup white vinegar
2 tablespoons olive oil
1 clove garlic, minced
½ teaspoon freeze-dried dill
½ teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 6.6 g, Fat 4.6 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 224.8 mg, Sugar 3.1 g