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Spring cauliflower salads from Sauce Anna Lisa

Serve it hot or chilled, Lisa has more than one way for you to enjoy this powerhouse vegetable.

GOLDEN VALLEY, Minn. — Lisa O’Connell of Sauce Anna Lisa is here to share some fresh takes on a spring favorite, cauliflower. 

Serve it hot or chilled, Lisa has more than one way for you to enjoy this powerhouse vegetable. Fresh eating with a healthy favorite, cauliflower.

Italian Roasted Cauliflower Salad 

1 Head Cauliflower, washed, trimmed and chopped into small pieces

1 Can Black Olives, drained

1 Can Chickpeas, drained, rinsed

1 Bunch Collard greens, washed, ends trimmed and chopped

1 Sweet, white onion, chopped

3 Tablespoons Capers

4 Cloves Garlic, minced

1 Teaspoon paprika

½ teaspoon crushed peppers

Olive Oil

Butter

Salt and pepper to taste

Preheat oven to 425. Line two cookie sheets with aluminum foil. In a mixing bowl add cauliflower, chickpeas, and garlic. Pour in olive oil, sprinkle with paprika, salt and pepper. Toss to coat evenly and pour onto baking sheets.   Bake until cauliflower is beginning to crisp and brown. 

While cauliflower and chickpeas are baking, in a large sauté pan over medium heat add olive oil and onion. Heat for 2-3 minutes or until onion begins to soften add in collards and heat over medium heat until wilted 5-7 minutes. Continue to add collards until all are combined and wilted. Add one tablespoon of butter along with capers, crushed peppers and olives, stir to combine. Remove cauliflower and chickpeas from oven and pour into a large serving bowl. Add collards mixture and toss to combine. Serve hot or warm as a vegetarian meal or nutrient dense side dish.

Mediterranean Cauliflower salad

1 Medium Head Cauliflower, washed, trimmed and chopped

1 small red onion, chopped

1 cucumber, rinsed, chopped

1 Cup grape tomatoes, rinsed, halved

½ Cup black olives, halved

¼ Cup Parsley, rinsed, chopped

¼ Cup Olive Oil

½ Lemon, squeezed

Salt and Pepper to taste

Pulse Cauliflower in food processor to rice like consistency. Pour cauliflower rice into a microwave safe bowl and microwave for 2-3 minutes. Just to lightly steam and soften the cauliflower rice. Test for desired consistency. Remove from microwave and allow rice to cool.

In a small bowl, combine olive oil, lemon juice, a pinch of salt and pepper and whisk together. 

In a medium bowl add cooled cauliflower rice, onion, cucumber, tomato, olives, parsley, dressing and toss to combine. Adjust to taste with salt/pepper as needed. Serve chilled as a fresh salad or side.

Simple Riced Cauliflower and Broccoli salad

1 large head Broccoli, rinsed, trimmed and chopped

1 small head Cauliflower, rinsed, trimmed and chopped

1 small onion, sweet white or red, minced

½ Cup toasted Almonds or Walnuts

½ Cup Chopped Parsley, rinsed and chopped

1/3 Cup Olive Oil

¼ Cup Rice wine or Champagne Vinegar

2 Tablespoons Honey, Maple Syrup or Agave sweetener

Salt and Pepper to taste

Wash, trim and chop broccoli and cauliflower into small pieces. In a food processor, pulse broccoli until there is rice like consistency. Using a spatula to remove most or all the pieces transfer to a bowl. Repeat this process with the cauliflower pieces. 

For the dressing: In a small bowl combine oil, vinegar, honey and a pinch of salt and pepper whisk to combine. 

To serve raw: Combine broccoli, cauliflower, parsley, onions and toasted nuts in a bowl and pour dressing on top, toss to combine and season to taste with salt and pepper. Serve as a chilled salad or side dish.

To serve warm: In a medium saucepan add a swirl of olive oil to coat bottom. Add broccoli and cauliflower pieces and heat tossing frequently for 2-3 minutes. Remove from heat and toss with parsley, nuts and dressing. Season with salt and pepper and serve as a warm salad or side dish.

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