Cauliflower salad: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cauliflower salad - a quick snack that fills the body with vitamins and satisfies the feeling of hunger. Variations of the dish are not limited to primitive sets of ingredients, they allow you to experiment with food compositions.

A simple dish from the restaurant menu - a gourmet favorite

Nutritious salad filled with juicy, crunchy grilled meats, sweet apple and creamy avocado. The treat will serve as a quick snack or the main decoration of the festive table.

Used products:

• 120 g chicken fillet;
• 110g cauliflower florets;
• 50g chickpeas;
• 30g chopped parsley;
• 8-10 mint leaves;
• 2 avocados;
• 1 apple.

Cooking process:

1. Preheat oven to 205°C, line a baking sheet with aluminum foil.
2. Spread chicken and chickpeas on a baking sheet, bake for 20-25 minutes.
3. Chop cauliflower pieces in a blender, add a few mint leaves during cooking.
4. Cut the apples into thin slices, remove the stone from the avocado, cut into slices.

Stir the ingredientsgarnish with chopped parsley and mint leftovers. For more sweetness, add honey, it will add a viscous softness to the texture of the dish, and unobtrusive piquancy to the taste.

Recipe for a delicious cauliflower salad. What to treat unexpected guests?

A snack designed to keep your heart he althy and your belly full. Hearty combinations will surprise you with refreshing notes of flavors, ease of preparation.

Used products:

• 150g kale leaves (kale);
• 110g cauliflower florets;
• 60g pine nuts;
• 40g grated cheese;
• ½ Crimean onion;
• 75-100ml lemon juice;
• 50ml olive oil.

Cooking process:

1. Line a baking sheet with parchment, bake cabbage slices at 230°C for 18-25 minutes.
2. In a separate bowl, whisk lemon juice and olive oil with s alt.
3. Dip the kale leaves in the sauce, set aside for 3-4 minutes.
4. Stir ingredients together, garnish with raisins and toasted nuts.

This cauliflower salad will sparkle with new colors if you add a fragrant bouquet of spicy spices during baking, including nutmeg, cumin and marjoram.

Diet complex: light treat with vegetables, salmon

Salmon, cucumbers, cauliflower - a set that is easy to find in the refrigerator of lovers of delicious food. Such standard components are softly combinedwith each other, forming a nutritious gastronomic find for lazy cooks.

Used products:

• 320g salmon;
• 180g cauliflower;
• 75g bell pepper;
• 2 cucumbers;
• a small bunch of green onions.

Cooking process:

1. Wash vegetables and herbs thoroughly.
2. Cut the salmon into random pieces.
3. Cut the peppers and cucumbers neatly into strips, chop the greens into small pieces, divide the cabbage into inflorescences.
4. Sauté the spiced cauliflower slices.
5. Mix ingredients together, serve with half a lemon.

You can also diversify the dish with a handful of almonds, seeds. The addition will provide a salad with cauliflower not only visual appeal, but also an interesting flavor accent.

Gourmet appetizer - a delicious addition to any meal

The delicate aroma of mushrooms perfectly complements the tenderness of the chicken meat, while the crispy cauliflower contrasts vividly with the texture of the tomatoes. Spices are in harmony with the set of ingredients, revealing the flavor potential of each product.

Used products:

• 730g cauliflower;
• 300g chicken breast;
• 220g cherry tomatoes;
• 175g hard cheese;
• 125 ml olive oil;
• 60 ml balsamic vinegar;
• 45ml whole grain mustard;
• a little green onion.

Cooking process:

1. Chop finelyonion, mix with indicated amount of oil, vinegar, mustard.
2. Divide cauliflower into flowers, fry with chicken fillet.
3. Cut mushrooms into chaotic slices, cheese into cubes, cooled meat into strips.
4. Stew mushrooms in a pan with tomato slices.
5. Mix the ingredients, season the delicious cauliflower salad with spicy spices.

This dish will be the perfect snack, decorating the usual dining table with its appearance. Serve with a French baguette or ciabatta salad for a sophisticated and filling feel.

A nutritious meal from the distant Mediterranean

Gastronomic traditions of other countries attract with unusual combinations, universality of serving. The following dish can serve as a quick starter, dietary main course.

Used products:

• 130g cauliflower;
• 70g grated Parmesan;
• 5-6 artichoke hearts;
• 4 celery stalks;
• 3 bulbs;
• 2 tomatoes;
• 2 garlic cloves.

Cooking process:

1. Chop the cauliflower florets in a blender so that the ingredient visually resembles friable rice.
2. Place the mixture into a large bowl.
3. Add cheese, diced tomatoes, celery, onion, artichoke heart and minced garlic.
4. Stir gently, add olive oil or lemon juice.

Variety of variationscauliflower salad recipes surprises even experienced chefs. Even this Mediterranean technology can be changed by adding chickpeas, tofu or chicken to the dish.

Simplicity and satiety: a duet of two vegetables and spicy spices

Sweet pepper and Crimean onion will add festive colors to the presentation of the dish, the combination of familiar products will surprise with its versatility, and the ease of preparation will please novice cooks.

Used products:

• 210g cauliflower;
• 190g broccoli;
• 1 bell pepper;
• 1 Crimean bow.

Combine cauliflower and broccoli florets in one bowl. Add red pepper cubes, thin onion straws to the ingredients. Mix thoroughly, season with spices.

Recipe with photo: cauliflower and cucumber salad

Appetizer garnished with colorful corn kernels topped with a cool, creamy dressing is a great way to delight guests and family with a refreshing combination of flavors.

Used products:

• 180g cauliflower;
• 100g canned corn;
• 60 g dill;
• 50g chopped green onions;
• 1-2 cucumbers;
• ½ bell pepper;
• 80 ml Greek yogurt (mayonnaise).

Cooking processes:

1. In a bowl of Greek yogurt, add dill, chopped onion.
2. Cabbage florets, sliced cucumber and cubesmix bell pepper in a separate container.
3. Stir the vegetable mixture until all the ingredients are covered in a rich sauce.

Garnish the dish with golden corn kernels, leftover green onions. An appetizer of these summer vegetables will serve as a nutritious dietary alternative to the classic potato salad.

Bright extravaganza: cabbage carnival in your kitchen

The benefits of this salad are not limited to taste, it wins hearts with an unusual appearance. A motley combination of colors attracts the picky little ones, decorates the festive table.

Used products:

• 450g purple (or regular) cauliflower;
• 390g Romanesco;
• 110g pomegranate seeds;
• 90 ml sour cream (mayonnaise).

Cooking process:

1. Boil water in a saucepan.
2. Wash the cauliflower and Romanesco thoroughly, discarding the hard, inedible parts.
3. Separate vegetables into flowers, cook for 5-10 minutes.
4. Stir thoroughly, season with sour cream.
5. Garnish the resulting dish with pomegranate seeds.

You can verify the uniqueness of the presentation by looking at the photo. The recipe for cauliflower salad surprises with the simplicity of the cooking processes, so it will easily fit into the concept of novice cooks' culinary notebooks.

Asian traditions in hot spicesflavors

Crunchy flaked almonds, spicy red onion, sweet juicy grapes and tender, spicy cauliflower… All of these make up a hearty meal that will definitely appeal to lovers of hearty, yet diet food.

Used products:

• 380g cauliflower;
• 110g spinach;
• 90g grapes;
• 60g almond flakes;
• 30g curry powder;
• 1 garlic clove;
• ½ Crimean onion;
• 80 ml olive oil.

Cooking process:

1. Preheat oven to 200°C.
2. Separate the cabbage into flowers, place in a separate container.
3. Whisk olive oil with curry, s alt and pepper.
4. Dip the florets in the resulting sauce, arrange on parchment paper in neat rows.
5. Bake the vegetable slices for 25-30 minutes until softened and golden in color.
6. While the cauliflower is roasting, wash the grapes and cut into halves.
7. Slice the red onion thinly and place in a bowl along with the spinach, grapes and almond flakes.

Stir food. Add a sweet tangy flavor to a simple cauliflower salad with the dressing: whisk in the honey, apple cider vinegar and spices. Spread the aromatic dressing evenly over the dish and serve hot.

Spring flavors in one serving: vegetable snack in minutes

Is it possible to make a restaurant-grade treat with routine ingredients? colorcabbage, lettuce, green olives - nothing out of the ordinary, right? Together, these products play with new culinary colors.

Used products:

• 120g lettuce leaves;
• 90g cauliflower;
• 70g beans;
• 50g olives;
• ¼ Crimean onion;
• 60ml olive oil;
• 30 ml sherry vinegar.

Cut the onion into thin strips, lettuce leaves into chaotic pieces. Divide the cabbage into neat florets, cut the olives in half. Mix the components of the future cauliflower salad, season with oil and vinegar.