Best Shaved Cauliflower Salad With Coconut Turmeric Relish Recipes

Shaved Cauliflower Salad image

Provided by Sharon123

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup mayonnaise
2 tablespoons parmesan cheese
1 tablespoon lemon juice
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 dash Accent seasoning
1/2 head large iceberg lettuce, torn
1/2 head large romaine lettuce (may mix in other greens, such as spinach)
3/4 cup grated cauliflower
3/4 cup toasted breadcrumbs

Steps:

Combine mayonnaise, Parmesan cheese, lemon juice, garlic powder, salt, pepper and Accent seasoning to make the dressing.
Chill in the refrigerator 2 hours or more so flavors will develop.
Toss greens with dressing and half of the grated cauliflower.
Top each serving with remaining cauliflower and the toasted bread crumbs.Enjoy!

Roasted Cauliflower with Coconut-Turmeric Relish image

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 4

1 medium head of cauliflower, cut into 1"-2" florets
5 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
Coconut-Turmeric Relish (for serving; optional)

Steps:

Place oven rack in lowest position and preheat to 450°F. Toss cauliflower and oil on a large rimmed baking sheet; season with salt and pepper. Arrange cauliflower so a flat side is facing down and roast until dark brown and crisp on bottom, 15-20 minutes. Remove from oven and turn pieces over. Roast until second side is dark brown and crisp, 10-15 minutes. Let cool slightly.
Transfer warm cauliflower to a platter. If using, spoon relish over top and season with more salt and pepper.

Shaved Cauliflower Salad image

Provided by Jeremy Strubel

Yield Serves 4

Number Of Ingredients 11

1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup olive oil
Kosher salt, freshly ground pepper
10 ounces cauliflower florets (from about 1/2 of a small head), very thinly sliced lengthwise on a mandoline
1 tablespoon plus 1 teaspoon nutritional yeast
2 cups (1-inch-wide strips) lollo rosso lettuce or romaine
2 cups torn frisée
2 ounces Parmesan, finely grated, divided

Steps:

Whisk lime zest, lime juice, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper.
Add cauliflower and 1 Tbsp. nutritional yeast to dressing; toss to combine. Add lettuce, frisée, and half of Parmesan and toss again; season with salt and pepper.
Transfer salad to a platter and top with remaining Parmesan and remaining 1 tsp. nutritional yeast.

Cauliflower Steaks With Coconut-Turmeric Relish image

Provided by Claire Saffitz

Yield 2 servings

Number Of Ingredients 4

1 medium head of cauliflower
3 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
Plain whole-milk Greek yogurt and Coconut-Turmeric Relish (for serving; optional)

Steps:

Preheat oven to 400°F. Remove the toughest outer leaves from cauliflower (leave the tender inner leaves) and trim stem. Resting cauliflower on stem, cut in half from top to bottom, creating two lobes with stem attached. Trim off outer rounded edge of each piece to create two 1 1/2"-thick steaks; reserve trimmed off florets for making cauliflower rice or roasted cauliflower.
Heat 2 Tbsp. oil in a large cast-iron skillet over medium-high. Cook cauliflower, gently lifting up occasionally to let oil run underneath, until deep golden brown, about 5 minutes. Add remaining 1 Tbsp. oil to skillet, turn steaks over, and season with salt and pepper. Cook until second side is golden brown, about 3 minutes, then transfer skillet to oven. Roast just until stems are tender when pierced with a cake tester or toothpick, 8-12 minutes. Let cool slightly.
If using relish, swipe some yogurt over each plate and place a steak on top. Spoon one-quarter of relish over each. Season with more salt and pepper.