Best 2 Cauliflower And Fennel Salad Recipes

Cauliflower and fennel salad is a delicious and healthy dish that can be enjoyed as a side dish or a main course. It's packed with flavor and texture, thanks to the combination of roasted cauliflower, sweet fennel, and a tangy dressing. The key to making a great cauliflower and fennel salad is to use fresh, high-quality ingredients and to roast the cauliflower and fennel until they are tender and slightly caramelized. Once you've mastered the basics, you can experiment with different variations of the recipe, such as adding other vegetables, fruits, or nuts.

Check out the recipes below so you can choose the best recipe for yourself!

PICKLED CAULIFLOWER SALAD WITH CHANTERELLES AND FENNEL

Pickled Cauliflower Salad with Chanterelles and Fennel image

Provided by Anne Burrell

Categories appetizer

Time P1DT45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/2 head cauliflower, cut into very small florets
1 cup champagne vinegar
1/2 cup water
3 tablespoons kosher salt
2 tablespoons sugar
2 big shakes hot sauce (recommended: Tabasco)
2 cloves garlic, smashed
3 bay leaves
1/2 pound chanterelles, cleaned and pulled into bite-size pieces
Extra-virgin olive oil
Kosher salt
Crushed red pepper flakes
1 small bulb fennel, sliced very thin on the mandoline, reserve fronds for serving
1 small spring onion, julienned
2 cups washed baby arugula
Good quality finishing oil

Steps:

Pickled cauliflower:
Combine all the ingredients in covered container and refrigerate for at least 24 hours.
Salad:
Preheat the oven to 375 degrees F.
In a small baking pan add the mushrooms, oil, salt, and crushed red pepper, to taste, and toss to coat. Roast until the mushrooms are soft and golden around the edges, about 12 to 15 minutes
Toss together the mushrooms, fennel, onion, arugula, fennel fronds, and pickled cauliflower in a large bowl. Toss with some big fat finishing oil and a little of the pickling liquid. Taste and add salt, if needed. The salad should be very flavorful without being soggy. Arrange on individual serving plates and serve.
What a salad- it's springtime on a plate!
The pickled cauliflower adds a lot to this salad but it is a MUST DO ahead. Also, a big batch of these can be made and reserved in the refrigerator

CAULIFLOWER AND FENNEL SALAD

Cauliflower and Fennel Salad image

I found this in Diabetic Living. If you need to save time, pick up some packaged coarsely shredded carrots in the supermarket's produce section.

Provided by Annacia

Categories Cauliflower

Time 17m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups cauliflower florets
2 medium fennel bulbs
2 teaspoons olive oil
1/4 cup lemon juice
1/4 cup olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground pepper (white or black)
1 cup coarsely shredded carrot
1 small onion, thinly sliced
2 tablespoons snipped fresh parsley

Steps:

In a large saucepan, cook cauliflower florets in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender. Drain. Rinse with cold water; drain again. Set aside.
Remove fennel tops and stalks, save for another use. Slice fennel in half vertically to show the fennel heart; cut away and discard the solid core. Slice fennel into strips. In a large skillet, cook fennel in the 2 teaspoons hot oil about 3 minutes or until crisp-tender.
For dressing, in a small bowl, whisk together lemon juice and the 1/4 cup olive oil. Whisk in garlic, salt, and pepper.
In a large bowl, combine cauliflower, fennel, carrots, and onion. Add the dressing; toss gently to coat. Cover and chill for 2 to 24 hours. Just before serving, sprinkle with parsley.
Makes 8 (1-cup) servings.

Tips:

Choose the freshest vegetables possible. This will ensure the best flavor and texture in your salad.
Slice the vegetables thinly. This will help them marinate better and make them easier to eat.
Use a variety of colors and textures in your salad. This will make it more visually appealing and interesting to eat.
Don't be afraid to experiment with different dressings. There are many different ways to dress a salad, so find one that you like and that complements the flavors of the vegetables.
Serve the salad immediately or chill it for later. Both ways are delicious!

Conclusion:

Cauliflower and fennel salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and refreshing salad, give this recipe a try! With its vibrant colors and unique flavors, it is sure to be a hit.

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