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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsC, P
    MineralsSilicon, Sulfur

    Ingredients Jump to Instructions ↓

    1. 4 cups of cauliflower florets

    2. 1 cup of radishes, thinly sliced

    3. 1/2 cup of green onion, sliced

    4. 2/3 cup of mayonnaise

    5. 1 can of water chestnuts, drained and chopped

    6. 2 tablespoons of ranch style dressing mix

    7. 2 tablespoons of lemon juice

    Instructions Jump to Ingredients ↑

    1. Take a big salad bowl and mix the cauliflower florets, onion and the water chestnuts in it. Mix the ranch dressing mix, mayonnaise and lemon juice, in a separate bowl. Pour this dressing over the mixed vegetables and chill it for a minimum of two hours. Add the radishes to the mixture. The cauliflower-radish salad is ready!

    2. Cauliflower Salad with Sun-dried Tomatoes and Olives Ingredients 5 cups of cauliflower florets 10 sun-dried tomatoes, oil free 1/3 cup of fresh parsley leaves 1/2 cup of green olives, pitted 1/3 cup of red onion, finely chopped 2 cloves of garlic, peeled 1/3 teaspoon of black pepper a pinch of salt ½ tablespoon of olive oil 1 teaspoon of white vinegar Boil the tomatoes, till they soften. Then, drain and chop into pieces. Take the chopped tomatoes, parsley leaves, green olives, olive oil, garlic and vinegar in a bowl. Blend finely and then put it aside. Blanche the cauliflower, for just a minute or two. Take a salad bowl and add the cauliflower, onion, pepper, salt and the above dressing to it. Toss finely and serve!

    3. Cauliflower Marinated with Broccoli Ingredients 1 head each of cauliflower and broccoli a bunch of green onions a can of water chestnuts, drained Chop both, the cauliflower and the broccoli. Toss them in with the chopped onion and water chestnuts in a casserole dish. Take a medium-sized bowl to make a dressing with mayonnaise, vinegar, corn oil and sugar. Pour the dressing on the tossed vegetables. Cover the dish with an aluminum foil and put it in the refrigerator for a day (24 hours) and then serve.

    4. Cauliflower and Eggs Salad Ingredients 4 cups of cauliflower florets a medium stalk of celery, including leaves, minced 2 green onions, with green and white parts chopped separately 2 boiled eggs 1/2 cup of green pepper, chopped 2 tablespoons of sugar-free dill relish 1-1/2 teaspoons of sugar substitute 1/3 cup of mayonnaise 1 tablespoon of lemon juice 1 tablespoon of prepared yellow or brown mustard 1/4 teaspoon each of garlic and onion powder (easily available in the market)

    5. a pinch or two of the cayenne pepper salt and pepper paprika and some herbs, like parsley or mint for garnishing Chop the cauliflower to medium size. Steam till tender, but do not overcook. Drain and mix with the chopped eggs. Then, toss with pepper and salt to taste. Make the dressing consisting of mayonnaise, all the given spices and the lemon juice. Taste the dressing and adjust the balance between the flavors. Mix the remaining chopped vegetables into the egg and cauliflower mixture. Toss well and garnish with parsley or mint. Sprinkle with some paprika and serve chilled.

    6. These cauliflower salad recipes are easy to make, healthy to eat and have delicious taste. So, give it a try and enjoy them with your loved ones!

    7. By Rutuja Jathar Last Updated: 10/11/2011 Tweet


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