Best 2 Cauliflower Niçoise Recipes

Cauliflower niçoise is a delicious and healthy vegetarian twist on the classic French dish, salade niçoise. The original salade niçoise is made with tuna, boiled eggs, green beans, tomatoes, and potatoes. In this version, cauliflower florets are used instead of tuna, giving the dish a lighter and more nutritious feel. Cauliflower niçoise is a great way to enjoy the flavors of a traditional salade niçoise without the meat and with the added benefits of cauliflower, which is packed with vitamins and minerals.

Here are our top 2 tried and tested recipes!

SALAD NICOISE

Salad Nicoise image

This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!

Provided by Bob Cody

Categories Salad Seafood Salad Recipes

Time 2h45m

Yield 4

Number Of Ingredients 12

Ingredients

½ pound new potatoes, quartered
¼ cup chopped fresh parsley
¼ cup pitted nicoise olives
½ onion, thinly sliced
1 (5 ounce) can tuna
⅓ pound fresh green beans - rinsed, trimmed and blanched
½ pound mixed salad greens
1 cup lemon vinaigrette
3 hard-cooked eggs, quartered
3 roma (plum) tomatoes, thinly sliced
1 tablespoon capers
4 anchovy filets

Steps:

Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 34.7 g, Cholesterol 171.8 mg, Fat 8.7 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1305.9 mg, Sugar 17.2 g

ROASTED CAULIFLOWER

Roasted Cauliflower image

Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does. But it remains firmer. Roasted cauliflower can be served warm or at room temperature. It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.

Provided by Amanda Hesser

Categories easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 pound cauliflower, about 1 medium-large head, trimmed and cut into 1/4-inch-thick slices
Extra virgin olive oil, to coat
Sea salt
Coarsely ground black pepper

Steps:

Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.
Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 268 milligrams, Sugar 2 grams

Tips:

Choose the right cauliflower: For the best results, use a medium-sized cauliflower with tightly packed florets. This will ensure that the cauliflower cooks evenly and retains its shape.
Cut the cauliflower into even-sized florets: This will help them cook evenly. If the florets are too large, they may not cook through, while if they are too small, they may overcook and become mushy.
Blanch the cauliflower before roasting: Blanching helps to tenderize the cauliflower and prevent it from becoming dry. To blanch the cauliflower, bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 2-3 minutes, or until they are tender-crisp. Drain the cauliflower and immediately transfer it to a bowl of ice water to stop the cooking process.
Roast the cauliflower at a high temperature: This will help to caramelize the florets and give them a slightly crispy exterior. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) before roasting the cauliflower.
Season the cauliflower generously: Cauliflower has a mild flavor, so it benefits from being seasoned well. Use a combination of salt, pepper, garlic powder, and paprika to add flavor. You can also add other herbs and spices, such as cumin, coriander, or chili powder.
Serve the cauliflower immediately: Roasted cauliflower is best served hot and fresh. You can garnish it with chopped parsley, cilantro, or green onions.

Conclusion:

Roasted cauliflower is a delicious and versatile dish that can be enjoyed as a side dish, main course, or snack. It is a good source of vitamins and minerals, and it can be easily customized to suit your taste. With a little planning and effort, you can create a roasted cauliflower dish that is sure to impress your family and friends.