Best 8 Cauliflower Green Olive Salad Recipes
Cauliflower green olive salad is a delightful dish that combines the nutty flavor of cauliflower with the briny tang of green olives. This versatile salad can be served as an appetizer, side dish, or main course. It's also a great way to use up leftover cauliflower and green olives. With its vibrant colors and textures, this salad is sure to impress your guests.
Let's cook with our recipes!
CAULIFLOWER OLIVE SALAD
This colorful toss combines cauliflower and black and green olives with sweet peppers and red onion for a satisfying blend of flavors. The lemony vinaigrette coats the salad well and gives it a pleasing tartness. -Nancy Holland, Morgan Hill, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired. , In a small bowl, whisk the lemon juice, vinegar, sugar and pepper; gradually whisk in oil. Pour over vegetables and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 198 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 518mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.
CAULIFLOWER SALAD BOWL
This summer salad is high on taste but low on calories. It's refreshing with a steak or barbecue chicken.
Provided by Libby
Categories Salad Vegetable Salad Recipes Cauliflower
Time 4h15m
Yield 8
Number Of Ingredients 11
Steps:
- Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
- Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.
Nutrition Facts : Calories 168.3 calories, Carbohydrate 6.6 g, Fat 16 g, Fiber 2.3 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 753.2 mg, Sugar 2.4 g
CAULIFLOWER & GREEN OLIVE SALAD
My mother has made this for years. With some adaptations and couple of decades, I have come to actually like it! Originally, she made it with with Bleu Cheese instead of Feta cheese. This is a real hit at picnics.
Provided by Adrian Major
Categories Cheese
Time 8m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Toss cauliflower in olive oil, then add vinegar and toss again.
- Add remaining ingredients and toss.
- Refrigerate overnight for best flavor.
CAULIFLOWER OLIVE ANTIPASTO SALAD
This salad, for olive lovers, is perfect for an antipasto offering. It has a zesty flavor and offers the bright colors of the Italian flag (red, green, white). If desired, add chunks of Italian Salami that taste wonderful after marinating in the lemony vinaigrette.
Provided by CookinDiva
Categories Cauliflower
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine dressing ingredients; set aside.
- Cut and drain all vegetables. Place in a large bowl and add dressing; toss to coat.
Nutrition Facts : Calories 111.3, Fat 10.3, SaturatedFat 1.4, Sodium 114, Carbohydrate 4.7, Fiber 2, Sugar 1.9, Protein 1.3
MARINATED CAULIFLOWER, OLIVE, AND ARUGULA SALAD
Some of the ingredients need to marinate overnight in the Dijon-red wine vinaigrette, so plan accordingly.
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Whisk vinegar and mustard in small bowl; gradually whisk in oil. Season dressing generously with salt and pepper. Combine cauliflower, olives, and celery in large bowl. Add 3/4 cup dressing; toss to coat. Cover salad and remaining dressing separately; chill overnight.
- Mix green onions and parsley into salad. Arrange arugula on platter; drizzle with remaining dressing. Top arugula with cauliflower mixture. Sprinkle with pepper.
MARINATED VEGETABLE AND OLIVE SALAD
This bright, crisp combination of marinated vegetables is perfect for summer!
Provided by Jessica Moretz
Categories Salad Vegetable Salad Recipes
Time 2h35m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.
- Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 434 calories, Carbohydrate 7.4 g, Fat 44.5 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 6.2 g, Sodium 1922.4 mg, Sugar 1 g
CAULIFLOWER SALAD WITH OLIVES AND CAPERS
Categories Salad Blender Fish Olive Vegetable Side Quick & Easy Buffet Vinegar Cauliflower Hot Pepper Winter Capers Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 11
Steps:
- In a large saucepan of boiling salted water cook cauliflower until just tender, about 4 minutes. In a colander drain cauliflower and rinse under cold water to stop cooking. Drain cauliflower well and in a large bowl toss with olives, celery, peperoncini, capers, and caper berries.
- Make vinaigrette:
- In a blender blend vinaigrette ingredients until combined well.
- Add vinaigrette to salad, tossing well, and season with salt and pepper. Salad will improve in flavor if kept, covered and chilled, at least 1 day and up to 3. Bring salad to room temperature before serving.
SALAD WITH CAULIFLOWER AND OLIVES
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Cut off the stem of the cauliflower, and break and cut the head into small florets. Steam over boiling water for 3 to 4 minutes. Sprinkle the cauliflower with red-pepper flakes while it steams.
- Mince the garlic. Wash and drain the capers. Pit the olives, and coarsely chop them.
- When the cauliflower is firm but tender, drain and place in a bowl. Pour the wine over it, and add the garlic, capers, olives, oil and vinegar. Cover and allow to marinate until serving time.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 10 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 334 milligrams, Sugar 9 grams
Tips:
- To save time, use pre-riced cauliflower or grate it yourself using a food processor or grater.
- If you don't have green olives, you can use black olives or Kalamata olives.
- Add some chopped fresh herbs, such as parsley, cilantro, or basil, for extra flavor.
- Serve the salad immediately or store it in the refrigerator for up to 3 days.
Conclusion:
This cauliflower green olive salad is a healthy and delicious side 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 healthy and flavorful salad, give this recipe a try!
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