Cauliflower is a very popular and beloved vegetable by many. There is an opinion that it is an artificially bred crop by Syrian breeders. The homeland of cauliflower is the Mediterranean. It was in this part of the world that this juicy and healthy vegetable first appeared.
The basis for the popularity of cauliflower is its incomparable taste, quite original appearance, beneficial properties and compatibility with almost all products. The last factor makes this type of cabbage very versatile. It can be used for preparing first courses, side dishes and, of course, salads.
Cauliflower salad can easily be classified as one of those dishes that absolutely anyone, even the most inexperienced housewife, can handle. There are just a lot of recipes for making such salads. Some of them are very filling and quite high in calories, others are dietary and very easy on the stomach, and others have a rather piquant and unusual taste. Be that as it may, a prerequisite for a delicious cauliflower salad is the correct choice.
Experienced chefs advise paying special attention to two points when buying cabbage:
- 1. Density of inflorescences. They should be tight and fit well together;
- 2. Surface of inflorescences. If there are dark spots on their surface, then such cabbage is simply not worth buying.
How to make cauliflower salad - 15 varieties
This is a very bright and tasty salad. On the one hand, it is quite simple, but on the other, it has a very spicy and unusual taste.
Ingredients:
- Cauliflower - ¼ of a large head
- Bell pepper - 1 pc.
- Fresh tomato - 1 pc.
- Salami sausage - 350 gr.
- Hard cheese - 150 gr.
- Mayonnaise - 200 gr.
- Salt and pepper - to taste
Preparation:
- Wash and dry the cauliflower, pepper and tomato.
- Remove the stems from peppers and tomatoes.
- We clean the pepper from seeds.
- Now the cabbage should be finely chopped.
- Cut the tomato and pepper into small cubes.
- Cut the sausage into strips.
- Grate the cheese onto a coarse grater.
- When all the ingredients are prepared, they should be mixed, seasoned with mayonnaise, salt and pepper.
- “Tsvetnoy” salad is ready!
Summer salad is a simple and uncomplicated dish. The very name of this salad suggests that it is very light, has a fresh taste and bright colors.
Ingredients:
- Cauliflower - 300 gr.
- Fresh tomato - 1 pc.
- Fresh cucumber - 2 pcs.
- Dill - 1 bunch
- Pickled corn - 200 gr.
- Olive oil - 200 gr.
- Salt, pepper - to taste
Preparation:
- We clean the cauliflower from the leaves, wash its inflorescences, cut them and boil them until fully cooked in salted water.
- Wash the cucumbers and tomatoes and cut them into slices.
- Finely chop the dill.
- Mix vegetables and herbs, add salt, pepper and season with olive oil. You can eat the Summer salad.
The recipe for this cauliflower salad has been well known to many housewives for many years. This simple and very tasty dish is quite suitable for daily consumption. It is quite easy to prepare and requires minimal time.
Ingredients:
- Cauliflower - 1 kg.
- Hot water - 1 l.
- Salt - 1 tsp.
- Mayonnaise - 150 gr.
- Garlic - 3 cloves
- Dill - 1 bunch
Preparation:
We clear the leaves, rinse well and separate the cabbage inflorescences from the stems.
If necessary, the inflorescences can be cut.
Pour the prepared cabbage with hot water, salt and cover with a lid for 6 hours. This method of processing cauliflower cannot be called particularly popular, however, this is how it is possible to make it softer and preserve vitamins and beneficial microelements as much as possible.
While the cabbage is steeping, let's make the dressing.
To do this, you should finely chop the washed and dried dill and mix it with mayonnaise and garlic passed through a garlic press.
When the cabbage is ready, take it out, let the water drain and season with dressing.
The finished dish should be given time to brew. Approximately 2 hours.
Sea salad can easily be called an exotic dish. It contains ingredients next to each other that may seem completely incompatible to an unknowing person, namely tuna and cauliflower.
Ingredients:
- Cauliflower - 1 head
- Canned tuna – 200 gr.
- Hard cheese - 100 gr.
- Pickled cucumber - 3 pcs.
- Radishes - 3 pcs.
- Onions - ½ pcs.
- Parsley - 1 bunch
- Mayonnaise - 3 tbsp. l.
- Salt - to taste
Preparation:
- Wash and boil the cauliflower inflorescences.
- When it's ready, drain the water, let it cool and chop it.
- Wash the cucumber, onion, radish and parsley and chop finely.
- Chop the tuna using a fork.
- Now mix all the ingredients, add salt and season with mayonnaise.
- Sprinkle the finished salad with grated cheese on a fine grater.
Cauliflower salad “Dietary” is ideal for people trying to lose weight. This food will provide the body with all the necessary nutrients, relieve the feeling of hunger for several hours and can deliver a lot of pleasant taste sensations.
Ingredients:
- Cauliflower - 1 kg.
- Carrots - 1 pc.
- Fresh tomato – 3 pcs.
- Parsley - 1 bunch
- French mustard - 2 tbsp. l.
- Vinegar - 30 gr.
- Vegetable oil - 150 gr.
- Salt - to taste
Preparation:
- Wash and chop the cauliflower.
- Next, it should be boiled for 10 minutes in salted water.
- We clean the carrots, wash them and cut them into long strips, as for preparing Korean carrots.
- Wash, dry and finely chop the parsley.
- Wash and cut the tomatoes into slices.
- When all the ingredients are prepared, they should be mixed.
- Place vegetables, herbs, mustard, vinegar, vegetable oil in a deep salad bowl and mix everything well.
- “Dietary” salad is ready!
“Chicken in the Garden” salad is a very tasty dish. If most salads with cauliflower serve as an appetizer or an additional dish, then “Chicken in the Garden” is a complete, separate dish.
Ingredients:
- Cauliflower - 1 head
- Chicken breast - 1 pc.
- Eggs - 4 pcs.
- Onion - 1 pc.
- Mayonnaise - 200 gr.
- Salt, pepper - to taste
Preparation:
- Wash, boil, cool and chop the cauliflower.
- Wash the chicken breast, boil until fully cooked, and cut into cubes.
- Peel and finely chop the onion.
- Boil, peel and finely chop the eggs.
- Now mix all the ingredients, add salt, pepper and season with mayonnaise.
- To make the “Chicken in the Garden” salad look more impressive, you can garnish it with parsley or dill.
“Vitamin” salad is a real storehouse of vitamins, beneficial microelements and minerals. It should be consumed regularly. This salad is especially useful in the spring, when our body is especially in dire need of vitamins.
Ingredients:
- Cauliflower - 200 gr.
- Plums - 2 pcs.
- Lettuce salad – ½ bunch
- Sweet pepper - 1 pc.
- Hot pepper - ½ pc.
- Fresh cucumber - 1 pc.
- Celery - 4 stalks
- Champignons - 100 gr.
- Tomato - 1 pc.
- Garlic - 2 cloves
- Salt, pepper - to taste
- Worcestershire sauce, olive oil, lemon juice - to taste
Preparation:
- All vegetables should be thoroughly washed and dried.
- Separate the cauliflower inflorescences from the stems and chop them.
- Cut sweet and hot peppers into thin strips.
- Cut plums, lettuce, cucumber, celery, tomatoes and champignons into medium-sized cubes.
- For this salad, it is very important that the champignons are not only washed, but also thoroughly cleaned.
- Now mix all the vegetables in a deep salad bowl, add finely grated garlic, salt, pepper and season with olive oil, lemon juice and Worcestershire sauce.
- “Vitamin” salad is ready for consumption.
Salad “Tenderness” is one of the main dish options for any summer holiday. Pleasant taste, attractive appearance and a minimum of calories - all this can safely be attributed to this dish.
Ingredients:
- Cauliflower - 1 head
- Crab sticks - 300 gr.
- Eggs - 4 pcs.
- Mayonnaise - 200 gr.
- Salt - to taste
Preparation:
- Wash, cook and finely chop the cauliflower.
- Cook, peel and finely chop the eggs.
- Finely chop the crab sticks.
- When all the components of the salad are prepared, we begin to lay it out.
- The first layer of the Tenderness salad is cauliflower.
- The second layer is crab sticks, and the third is eggs.
- Each layer should be lightly salted and greased with mayonnaise.
- Before serving, it is better to keep the salad in the refrigerator for a while so that all layers are properly soaked.
This salad combines two ingredients: cauliflower and beets. It is thanks to them that “Krasnenky” can well be considered a medicinal dish. Regular consumption of this salad will help improve the functioning of the gastrointestinal tract.
Ingredients:
- Cauliflower - 1 kg.
- Beetroot - 1 pc. (large)
- Sweet pepper - 1 pc.
- Mayonnaise - 100 gr.
- Vinegar - 1 tbsp. l.
- Salt - 1.5 tsp.
- Ground black pepper - 1/2 tsp.
- Sugar - 2 tsp.
- Mustard - 1 tsp.
Preparation:
Wash cauliflower, peppers and beets.
Boil the beets directly in their skins until fully cooked.
Then let it cool, peel it and cut it into small pieces.
Separate the inflorescences from the cabbage and cook until tender.
When preparing the “Little Red” salad, you can also use this technique. Peel the pepper from the stalk and seeds and cut into small strips.
Mix the cabbage, peppers and beets and start preparing the dressing.
To do this, in a separate plate, thoroughly mix mayonnaise, vinegar, salt, sugar, black pepper and mustard.
We season our salad with the prepared dressing. Bon appetit!
Shrimp salad can easily be called a restaurant dish. It contains shrimp, as a result of which it cannot be said that this salad will cost very little, however, preparing this dish yourself will cost much less than trying it in catering establishments in our city.
Ingredients:
- Cauliflower - 300 gr.
- Boiled shrimp - 150 gr.
- Tomato - 2 pcs.
- Cucumber - 1 pc.
- Canned green peas - 100 gr.
- Mayonnaise - 150 gr.
- Salt, pepper - to taste
Preparation:
- Wash, boil and finely chop the cauliflower.
- Wash the tomato and cucumber and cut into strips.
- Now all the ingredients should be mixed, salt to taste, seasoned with mayonnaise and placed on a dish to serve.
Homemade cauliflower salad is a rather unusual dish. Its whole feature lies in the preparation process, which consists of two stages. The first step is to make a sort of base for the salad, and the second is to add the finishing ingredients.
Ingredients:
- Cauliflower - 2 small inflorescences
- White cabbage - ¼ head
- Eggs - 2 pcs.
- Green onions - 50 gr.
- Carrots - 2 pcs.
- Canned peas – 150 g
- Parsley - 1 bunch
- Cucumber - 1 pc.
- Zucchini - 1 pc.
- Sour cream, salt - to taste
- Vegetable oil - 150 gr.
Preparation:
- Wash and chop the white cabbage.
- Wash and chop the cauliflower florets.
- Wash, boil and cut the carrots into cubes.
- Cut the onion, cucumber and zucchini into small cubes.
- Chop the parsley.
- Now you should mix all the prepared ingredients and season with vegetable oil.
- Immediately before serving, the salad should be salted, seasoned with sour cream and a finely chopped boiled egg should be added.
Salad prepared according to this recipe is a fairly high-calorie and relatively fatty dish. It is for this reason that it is best prepared for a festive table with alcoholic beverages.
Ingredients:
- Pork - 250 gr.
- Cauliflower - 500 gr.
- Canned corn - 1 tbsp. l.
- Mayonnaise - 200 gr.
- Salt, pepper - to taste
Preparation:
- Boil the pork in salted water.
- Wash and boil the cabbage as well.
- Now cut these two ingredients into small cubes and mix.
- Add corn, mayonnaise, salt, pepper and mix thoroughly again.
- Salad ready!
“Dachny” salad can be called a universal dish. On the one hand, ingredients of exclusively plant origin are used for its preparation, that is, it may well become the basis of the diet of any vegetarian. On the other hand, the “Dachny” salad, like no other, can serve as an additional dish to meat.
Ingredients:
- Cauliflower - 500 gr.
- Sweet pepper - 100 gr.
- Canned olives - 100 gr.
- Greens (parsley, green onions) - 1 bunch
- Olive oil - 100 gr.
- Salt, sugar, peppercorns - to taste
Preparation:
- We clean the cauliflower from leaves, wash it, chop it and boil it until tender in salted water.
- While the cabbage is cooking, cut the bell pepper into cubes.
- Cut each olive in half.
- Wash the greens, dry them and finely chop them.
- Now it's time to prepare the dressing.
- Grind olive oil, salt, sugar, peppercorns and herbs in a blender until smooth. The gas station is ready.
- Mix the prepared vegetables and season with dressing. This versatile dish is ready to serve!
This salad is a real work of art. It is best prepared for a festive table to amaze guests with your culinary skills. The “Nest” salad will definitely not leave anyone indifferent and will most likely take the place of the main dish.
Ingredients:
- Cauliflower - 500 gr.
- Beef - 400 gr.
- Canned beans - 300 gr.
- Eggs - 2 pcs.
- Cheese - 100 gr.
- Onion - 1 pc.
- Mayonnaise, salt, pepper - to taste
Preparation:
- Wash and boil the cauliflower. When it has cooled, cut it into medium-sized pieces, roll in flour and fry until golden brown.
- Wash the meat, cut into strips and fry well.
- Peel the onion, finely chop and fry until golden brown.
- Grate the cheese onto a fine grater.
Now let's start forming the salad.
- Place a layer of beans on the bottom of a shallow wide dish.
- The second layer is cauliflower.
- The third layer is meat. The third layer should not completely cover the second. The edges of the second should protrude about 2 cm beyond the edges of the third.
- The fourth layer is onion. At this stage, this salad resembles a nest.
- Now you should place the eggs in the center of the dish after cutting them lengthwise into two parts. Sprinkle cheese on top of our salad.
- The “Nest” salad should be served as is, without mayonnaise. Mayonnaise is served separately in a gravy boat.
This dish received such a beautiful and unusual name due to the fact that it contains two varieties of cabbage. Broccoli and cauliflower complement each other perfectly and create a unique flavor palette.
Ingredients:
- Cauliflower - 500 gr.
- Broccoli - 500 gr.
- Onion - 1 pc.
- Fresh cucumber - 3 pcs.
- Mayonnaise - 3 tbsp. l.
- Salt, pepper - to taste
Preparation:
- Wash and finely chop the broccoli and cauliflower florets.
- Finely chop the onion. Cut the cucumber into half circles.
- Now mix all these vegetables, add salt, pepper and season with mayonnaise.
- If desired, the salad can be decorated with slices of cherry tomatoes and avocado.
Healthy and tasty cauliflower salads - recipes with photos for you. Choose the best!
- Cauliflower – 200 grams,
- Bell pepper – 1 piece (large),
- Tomatoes (ripe, strong) 2 - 3 pieces,
- Carrots – 200 grams,
- Onion – 1 head (medium),
- Garlic 2 - 3 cloves,
- Seasoning for Korean salads – 1 pack,
- Vegetable oil 2 - 3 tbsp. spoons,
- Water,
- Salt.
First, prepare all the ingredients. Separate the cauliflower into florets and rinse in plenty of cold water; the florets should be small enough to fit into one bite.
Peel the carrots and grate them for Korean salads. Peel the onion and cut the onion into thin half rings. Peeled garlic cloves should be passed through a press or chopped very finely. Remove the seeds and stem from the bell pepper, then cut into thin half rings.
Tomatoes for this salad should be selected that are ripe but strong so that they do not disintegrate in the salad and turn it into mush. Tomatoes can be cut into cubes or half rings if desired; I chose cutting into half rings.
Boil water in a small saucepan and add salt and a little ground black pepper. Place the prepared cauliflower florets into boiling water and cook for no more than two minutes. During this time, the cabbage will become softer. Drain the cabbage and immediately fill it with cold water so that it cools immediately; after a couple of minutes you can drain the water.
Place all ingredients in a deep bowl and pour liquid Korean salad dressing. Season the salad with vegetable oil and mix everything. You can add salt to taste.
Let the finished salad brew for at least two hours, only then can it be served. During this time, all components of the salad will be saturated with aromas and will become even juicier and tastier.
Recipe 2: Cauliflower Salad with Cucumbers and Eggs
Delicious, satisfying and healthy salad. It can be consumed as a complete dinner. Cauliflower goes well with eggs and cucumbers. Pickled onions enhanced the taste of the dish.
- cauliflower – 200 g;
- eggs – 2 pcs.;
- onions – ½ pcs.;
- fresh cucumbers – 2 pcs.;
- parsley;
- salt pepper;
- sour cream.
For cauliflower salad, I suggest pickling the onions. It does not take a lot of time. You just need to thinly slice the onion, then pour vinegar over it and sprinkle with a pinch of sugar. Rub with your hands. And now you can proceed to the next stage of preparing the dish. Let the onion marinate for about five minutes.
We disassemble the cauliflower previously boiled in salted water into small parts (inflorescences). Place in a salad bowl with onions.
Add diced cucumbers.
Hard-boiled eggs, chop and add to the rest of the ingredients.
All that remains is to chop the parsley and season the cauliflower salad with pepper and salt.
Season our dish with sour cream.
A delicious salad with cauliflower and pickled onions is ready. Bon appetit!
Recipe 3: broccoli and cauliflower salad (with photos step by step)
- 1 small broccoli
- 1 small cauliflower
- 100 g Adyghe cheese
- 150 ml sour cream
- 20 g butter or ghee
- spices: asafoetida, black pepper to taste
- salt to taste
Break broccoli and cauliflower into small florets and boil in salted water.
Cut the cheese into medium-sized cubes.
Melt the butter in a frying pan and fry the asafoetida and pepper.
Then add sour cream and salt. Boil.
Add cheese to boiled cauliflower and broccoli.
Pour the resulting hot sauce over all ingredients.
The dish is ready. Bon appetit!
Recipe 4: how to make cauliflower salad for the winter
Step-by-step photo recipe for a very tasty homemade preparation of cauliflower, bell pepper, carrots, onions and tomatoes.
- cauliflower – 1 kg;
- onions – 500 g;
- tomatoes – 1.5 kg;
- carrots – 500 g;
- bell pepper – 200 g;
- parsley – 100 g;
- garlic – 1 head;
- vegetable oil – 100 ml;
- vinegar 10% – 1 tbsp. l.;
- black pepper – 0.5 tsp;
- salt – 1 tbsp. l.
Peel the carrots and cut into thin long strips.
Cut the onion into half rings.
Cut the bell pepper into very thin strips.
Heat sunflower oil in a saucepan and fry the onion until golden brown.
Add carrot sticks to the onion and fry the vegetables over medium heat until the carrots are soft.
Then add chopped bell pepper. To make your canned salad bright and appetizing, take red peppers.
Wash the tomatoes, pour boiling water over them and remove the skins of all the tomato fruits you need. Then cut the vegetables into pieces and place them in a saucepan with the rest of the ingredients. Simmer everything together until the tomato pieces form a thick sauce.
Finely chop the greens and add to the vegetables.
Blanch small cauliflower florets in boiling water for 2 minutes, then add them to the rest of the ingredients. Try not to overcook the cabbage; the inflorescences should remain crispy, as they will be susceptible to another heat treatment - sterilization.
Mix everything carefully and simmer everything together for 10 minutes.
Fill clean and sterile glass jars with ready-made delicious cauliflower salad for the winter, cover with tin lids and sterilize half-liter jars with salad in low boiling water for 20 minutes. Don't forget to put a kitchen towel on the bottom of the pan in which you are going to do this, so that the jars do not burst and your work is not in vain. Then tightly seal each jar with a lid.
Bon appetit everyone!
Recipe 5: Korean spicy cauliflower salad
- Cauliflower - 500 grams;
- Carrots - 2 pcs;
- Vegetable oil - 4 tbsp;
- Water - 4 tbsp;
- Salt - 2 tsp;
- Sugar - 1.5 tbsp;
- Lemon juice - 3 tbsp;
- Hot pepper - 1 piece;
- Cilantro;
- Dill;
- Green onions - 1 feather;
- Garlic - 2 cloves;
- Coriander - 1 tsp.
Separate a head of cabbage into florets. Make the size of the inflorescences according to your taste, I like medium size, not very large, so I cut them with a knife. After the head of cabbage was disassembled, the cabbage began to weigh 400 grams.
Grate the carrots on a Korean grater, I chopped them by hand.
Chop the greens (cilantro is preferable, but dill is also an option), and chop the hot pepper finely, so that its pieces don’t get caught too much and don’t irritate eaters with their spiciness. Squeeze the garlic just before mixing. You can use more of it if you like.
Boil the cabbage in salted water, as you usually salt water for pasta. There is no need to cook the cabbage until completely soft. Since I had small inflorescences, it took 3-4 minutes. You can take out a piece and try to see what degree of doneness suits you. It should remain plump.
Place the cabbage inflorescences in a colander to drain the liquid, but there is no need to pour out the entire broth. Leave 4-5 tablespoons of this broth in the ladle.
Add lemon juice or vinegar, salt, sugar to this remaining water and bring to a boil until the sugar completely melts. Try the broth, it should taste salty, but the sweetness and acidity should be felt as well. Carrots and cabbage will take on the excess salt. If necessary, add more sugar.
Pour the hot broth over the vegetables, which are mixed in a large container - cabbage, carrots, herbs, garlic, coriander and hot pepper.
Mix well. There will be liquid at the bottom, that's how it should be.
Transfer the salad to a container, cover with a lid and refrigerate. Let it brew for at least a couple of hours. But if the cabbage inflorescences are large, it will take more time.
Then you can treat yourself. Serve this cabbage with meat or side dishes.
Recipe 6: Cauliflower with cheese - simple salad
- cauliflower ¼ head;
- tomato 1 pc.;
- sweet pepper 2 pcs.;
- smoked sausage 350 g;
- hard cheese 100 g;
- mayonnaise;
- pepper, salt.
Finely chop the cabbage.
Cut the pepper into cubes.
Cut the tomato into cubes.
Cut the sausage into cubes.
Grate the cheese on a coarse grater.
Season the salad with salt, pepper and mayonnaise. The dish is ready! Bon appetit!
Recipe 7: Raw Cauliflower Salad (step by step photos)
You can make a delicious salad with fresh cauliflower and daikon radish.
- 3 florets raw cauliflower (about 150 g)
- 2 medium-sized Daikon radishes (about 120 g, peeled)
- 7 sheets of Chinese cabbage (about 100 g)
- 1 sweet red pepper (about 100 g)
- 1 bunch of dill
- 7 tbsp. spoons of mayonnaise without eggs
- 7 tbsp. tablespoons sour cream (the fattier the better)
- spices: 0.5 tsp. black salt and ground black pepper
Finely chop the leaves of Chinese cabbage.
Wash the red pepper, clean it, cut it lengthwise into 4-6 pieces. Cut each part crosswise into small strips. I like to chop the peppers in this salad so finely that they blend in with the other vegetables and don’t come to the fore (in the case of large cuts).
We divide the cauliflower into small inflorescences. We need three things.
Grate the inflorescences on a coarse grater.
Wash the radish, peel it and grate it on a coarse grater.
Finely chop the dill with a knife.
Mix all the vegetables and herbs in a deep bowl.
In a separate container, prepare the sauce: mix mayonnaise, sour cream and black salt.
Add the sauce to the salad and mix everything well. If necessary, add ground black pepper and regular sea salt to taste. It all depends on the richness of your sauce.
That's all! Vegetable salad with cauliflower is ready. Help yourself to some vitamins!
Recipe 8: Black Bean and Cauliflower Salad
- Cauliflower 200 g.
- Salad 25 g.
- Beans 100 g.
- Cucumber 120 g.
- Basil to taste
- Parsley to taste
- Salt to taste
- Black pepper to taste
- Vegetable oil to taste
Soak the black beans for several hours in cold water, boil until tender, place in a sieve to drain. The recipe contains 100 grams of already boiled beans.
Wash the cauliflower, divide into large florets, boil in water until soft (put in boiling water). Place in a colander to drain. Cut into small pieces. The recipe contains 200 grams of already boiled cabbage.
Wash fresh cucumbers and cut into cubes (not finely).
Wash the lettuce leaves, fresh basil and parsley and chop.
Combine all ingredients, add salt and pepper to taste, season with vegetable oil, mix.
Ready! Bon appetit!
Recipe 9: Fresh Cauliflower Cheese Salad
For lovers of raw salads, I suggest preparing a salad of fresh cauliflower with raw vegetables. You can season it with olive oil, mayonnaise, or sour cream according to your taste. Of course, we’ll add fresh, aromatic parsley, dill, and if you like, add cilantro.
- Cauliflower 500 gr.
- Carrots 100 gr.
- Chicken eggs 4 pcs.
- Hard cheese 200 gr.
- Onion 1 pc.
- Greens 1 bunch
- Mayonnaise to taste
- Olive oil to taste
- Salt, pepper and other spices to taste
After we have thoroughly washed the vegetables, peeled them, pour boiling water over them.
Boil the eggs for 10 minutes with the addition of salt. Cool and clean.
Grate the carrots and onions on a fine grater.
We also grate cauliflower, you can use a coarse grater, grate only the caps.
Add grated cheese.
Add finely chopped greens and eggs.
Salt and pepper.
As you can see, I divided the salad into two bowls, one I poured with olive oil, the second I seasoned with mayonnaise. Everyone will make their own choice.
Place the salad on a plate and garnish with sun-dried tomatoes and garlic. Great dish. Bon appetit! Cook with love!
Recipe 10, step by step: cauliflower with nuts - salad
- Cauliflower - 1 piece
- Parsley - 1 To taste
- Walnuts - 100 grams
- Salt - 1 To taste
- Mayonnaise or olive oil - 1 To taste
Boil water, add salt and place cauliflower, separated into inflorescences, into boiling water. Keep in water for about 2-3 minutes, then drain it in a colander.
We wait until all the water has drained and finely chop the cabbage.
Chop the greens.
This is my signature cauliflower salad with tomatoes. If you are looking for a dietary recipe for weight loss, then please look elsewhere: it is tricky to lose weight, it contains a huge amount of vegetable oil. Unrefined sunflower or olive oil is good. The dish does not taste greasy, but the very impression of the salad is greatly improved by a large amount of oil. My husband was very distrustful of salads with cauliflower, considering them to be ladies' diet dishes. This was the first man to whom a man recognized an unambiguous right to exist, and the absence of any signs of femininity and dietaryity.
An important feature of this salad is that it takes a lot of time to prepare. At least three hours. You can start making it in the morning, before work, and eat it for dinner. The cabbage needs time to marinate very well in the flavored oil, which is what makes my cauliflower salad with tomatoes so amazingly tasty and unlike its faster-to-cook, low-calorie cousins.
Divide the cauliflower into large florets and cook in lightly salted water until done to your desired degree. For me it occurs 12 minutes after boiling; I love soft cauliflower in such salads.
While the cabbage is cooking, chop the red pepper very finely.
Chop the garlic. Not very small.
Bring 50 ml of vegetable oil with bell pepper to a boil, reduce the heat to low, add the garlic and literally after 10 seconds, when its smell changes from the smell of raw garlic to the smell of fried garlic, turn off the heat. If the stove is electric, then we also remove the frying pan from the stove. Neither pepper nor garlic should be overcooked under any circumstances.
Completely drain the water from the finished cabbage, but leave the cabbage in its own pan. Pour oil with pepper and garlic, mix well and leave to marinate for at least 2.5 hours at room temperature. You can stir it a couple of times along the way.
And just before serving, add coarsely chopped tomatoes, parsley, salt and another spoonful of vegetable oil to the cabbage. No matter how strange it may be, without it the salad will not seem oily!
I hope you love this tomato cauliflower salad as much as we do!
Published: 07/25/2016
Posted by: FairyDawn
Calories: Not specified
Cooking time: Not specified
Not a single feast is complete without salads. They are usually served before meals, but we are used to eating them with a side dish. They are light and consist only of vegetables and a dressing based on olive or vegetable oil. And they are quite filling, because they contain meat and mayonnaise. There are sweet salads with added fruits: pineapple, kiwi, prunes. And finally - consisting only of fruits.
Salad is always an experiment. Add another ingredient and you have a new dish. This is where you can show your imagination and originality!
With the arrival of spring, cauliflower appeared on sale. It is used not only in salads. Cabbage is fried in batter, added to stews, baked with cheese, canned and even baked into cookies.
I really like a salad where the main product is cauliflower. It is not difficult to prepare and quite quickly, but it turns out tender.
Cauliflower salad with cheese and tomatoes - recipe with photo
For the salad we will need the following products:
- cauliflower - half a head;
- fresh tomato - 1 large or 2 small;
- hard cheese (Dutch, Russian), salty taste - 100 g;
- sesame seeds - 1 tablespoon;
- mayonnaise - 150 g;
- salt - to taste.
Step-by-step recipe with photos:
How to prepare “Tenderness” salad from cauliflower.
To do this, we need, first of all, to boil the vegetable. We separate the inflorescences from the stalk and send them to boil in boiling water, having previously salted the water. We cook for a very short time, 2-3 minutes, so that our cabbage does not overcook! Using a slotted spoon, remove it from the water and leave it to cool in a bowl. For now, let's move on to other products.
Cut the cheese into medium cubes. 
We also cut the washed tomatoes into cubes and combine them with cheese. 
Cut the cooled cauliflower into smaller florets and add to the bowl with the rest of the ingredients. 
Add mayonnaise, salt and mix.
Place the prepared cauliflower salad with cheese and tomatoes on a dish. Sprinkle sesame seeds on top.