Description: I wasn’t too lazy, and so that my soul would be at peace, I took and looked through everything that was on Povarenka for cauliflower. There is no such recipe. So, dedicated to all raw foodists and cauliflower lovers!

Raw cauliflower salad Odessa style

Girls, this is a very tasty salad, I found it on the Internet, rewrote it and can’t find the author. I've made it several times and everyone loves it. 500 grams of cauliflower (raw, not boiled) 3 medium cucumbers 3 boiled eggs 1 onion in half rings 1 bunch of dill mayonnaise Disassemble the cabbage into florets and chop finely Cut the cucumbers lengthwise into 4 parts and cut into cabbage, like for a salad Cut the eggs like for Olivier salad onion (can be without onion), add chopped dill, add a little salt and add mayonnaise. All is ready!!! A very tasty salad, cauliflower, which somehow reminds me of young walnuts. Unfortunately there is no photo, I will add it later, take my word for it and try it!!!

The cabbage must be disassembled into small inflorescences, the smaller ones (we take only the flowers, the rest will be another salad --- later) mixed with chopped nuts. Prepare the dressing: place all ingredients in a saucepan and stir until smooth over heat, but do not bring to a boil. Season the salad and let it soak a little. A salad for those who are tired of ordinary tastes.

raw cauliflower salad with nut-garlic dressing

I have long wanted to try raw cauliflower in a salad. After reading this recipe I finally decided. I followed the author’s recommendations, but I prepared a different salad from available products. I was very pleased with the result. It turned out spicy, tasty, crispy, we really liked it. The next day it was delicious too!
For those who are not used to raw cauliflower, try it, it’s very tasty and healthy!

Products:

cauliflower (florets only) 300 g
raisins 30 g
lemon 0.5 pcs.
ground walnuts 3 tsp.
honey 1 tsp.
garlic 1 clove
salt
olive oil 1 tbsp. l.

Preparation:

Disassemble the cabbage into small florets and add water and lemon juice.

Soak the raisins. My raisins are large, I would even say gigantic. It will be more cute with a small one.

To make the dressing, grind the nuts with lemon juice until white.

add honey, crushed garlic, salt and olive oil. Beat with a fork until smooth.

Mix the cabbage with raisins, pour in the dressing, stir and let it brew. You can additionally sprinkle nuts on top.

Bon appetit!

• Cauliflower, dill, garlic, mayonnaise

• Take only the inflorescences from the cauliflower (put the rest in the soup). Divide them smaller, if that doesn’t work, cut them. Chop half a bunch of dill (the tender part), finely grate the garlic to taste and season with mayonnaise. If it seems a bit bland, add salt and add a little vinegar or lemon juice.
• Crunch for your health!

Divide a small head of cabbage into florets and chop. Add 1 grated carrot, 1 chopped onion, dill, cilantro, pepper and mayonnaise. Add salt, mix, leave to brew a little and you can crunch!

Salad "Queen Tamara"

The recipe for this salad was given by Jungle on the Culinary website.
The salad is amazingly delicious - spicy, spicy.
Easy to prepare and can take its rightful place on the holiday table.
Out of curiosity, I asked those eating to identify the components of this salad. We defined everything - from cheese to salt. But no one knew what the main component was. And then, when I revealed the secret, they didn’t believe me for a long time and were surprised.

COMPOUND

300g cauliflower, 1~2 cloves garlic, 100g cheese, 1/3 cup walnuts, parsley or dill, mayonnaise

Grate fresh cauliflower on the finest grater.
Finely chop the greens. Grind the walnuts. Press the garlic through a press. Grate the cheese.

Mix everything and season with mayonnaise. If desired, add a little salt.

This salad looks very beautiful if you put it on lettuce leaves and garnish with tomatoes.

Compound:

• 300 gr. cauliflower
• 1 medium sweet carrot
• grains 1 cob of corn
• parsley, dill to taste
• sea ​​salt to taste
• any vegetable oil of the first cold. spin

How to cook raw cauliflower salad:

If you cook everything simply in the summer, cut the kernels off the cob of corn. If it’s winter, then you need to have some preparations: either frozen corn, or better yet, dried corn from the summer for germination in winter. In an ideal salad, we use sprouted corn.

Finely chop the cabbage, grate the carrots, chop the greens and mix all the ingredients.

Bon appetit!

When cauliflower first appeared in our country, it was expensive. Not all segments of the population could afford it. Nowadays, this vegetable can be bought in any store at an affordable price. The most common dish is cauliflower salad. There are a lot of cooking options, check out the most successful ones in our selection.

A healthy, vitamin-rich dish turns out very tasty.

Ingredients:

• broccoli – 210 g;
• cauliflower – 210 g;
• bulb onions;
• greens (parsley, dill, cilantro) – 20 g;
• apple cider vinegar 6% for pickling – 1 tsp;
• garlic clove;
• black pepper;
• salt;
• mustard for sauce – 0.5 tsp;
• honey for sauce – 0.5 tsp;
• sour cream for sauce - 1.5 tbsp. l.;
• mayonnaise for sauce - 2 tbsp. l.

Preparation:

1. Chop the onion into half rings, marinate in water with the addition of 1 tsp. apple cider vinegar. Leave for 10-15 minutes.
2. Prepare broccoli, cauliflower, disassemble into inflorescences. Bring water to a boil, add salt, add cabbage, turn off the heat, cover the vegetables with a lid of a smaller diameter, and leave for three minutes. Pour cold water into the bowl, add pieces of ice, and transfer the cabbage. This will give the vegetables a distinct color. Leave them until they cool completely, take them out and dry them.
3. Finely chop the cabbage, add pickled onions and chopped herbs.
4. Prepare the sauce. To do this, combine mayonnaise with sour cream, add mustard to taste, honey, salt, black pepper, squeeze out the garlic. Mix everything.
5. Season the vegetables with the resulting sauce. Stir.

Winter recipe

Even in the summer, you should take care of preparing healthy vegetables for the winter. Cauliflower will help you maintain a great figure at any time of the year.

To make the salad tasty, you need to choose the right cabbage. All inflorescences should have the same light color. For a daily salad, you can use all the inflorescences, but for a holiday menu, choose only the upper parts of the vegetable.

Ingredients:

• cauliflower – 1500 g;
• vinegar – 120 ml (9%);
• tomatoes – 900 g;
• dill – 100 g;
• sweet pepper – 1 pc.;
• carrots – 210 g;
• vegetable oil – 250 ml;
• garlic – 110 g;
• sugar – 110 g;
• salt – 45 g;
• parsley – 110 g.

Preparation:

1. Cabbage should be disassembled into individual inflorescences and placed in boiling water. Boil for five minutes.
2. Chop the carrots into cubes.
3. Grind the tomatoes in a meat grinder or blender.
4. Cut the bell pepper into thin strips.
5. Chop the greens.
6. Place all the prepared vegetables in the pan, except for the cabbage inflorescences.
7. Pour in oil, add sugar and salt. Boil, add the inflorescences, cook for a quarter of an hour. Pour in vinegar.
8. Fill the prepared jars with the composition, which have previously undergone a sterilization process.
9. Cover with lids that have been washed and soaked in boiling water.
10. Leave under a blanket or blanket until completely cooled.

Vitamin version with bell pepper

If you want to make a healthy, easy and at the same time tasty side dish, follow this recipe.

Ingredients:

• cauliflower - head;
• bell pepper – 1 pc.;
• garlic – 2 cloves;
• cashews – 25 g;
• onion – 1 pc.;
• ground black pepper;
• soy sauce – 1 tbsp. spoon.

Preparation:

1. Wash the cabbage head and separate it into florets.
2. Place in boiling salted water and cook for six minutes.
3. Cut the center of the pepper, remove all seeds, cut into small pieces.
4. Chop the onion, place in a heated frying pan, and simmer.
5. Grind cashews in a blender, mix with inflorescences and sweet pepper.
6. Chop the garlic and add to the vegetables.
7. Sprinkle with black pepper, pour over the sauce, stir.

Korean spicy salad

This dish will appeal to all lovers of Korean food. Spicy Korean-style cauliflower salad will please even the most picky gourmets. Suitable for a holiday table and for a regular lunch as a snack.

Ingredients:

• sea ​​salt – 1 tbsp. spoon;
• black pepper – 1 teaspoon;
• head of cabbage – 870 g;
• coriander – 1 teaspoon;
• fresh carrots – 1 pc.;
• water – 680 ml;
• sunflower oil – 45 ml;
• garlic – 2 cloves;
• vinegar – 55 ml (9%);
• sugar – 120 g.

Preparation:

1. Separate the cabbage inflorescences, place in boiling water, and boil for three minutes.
2. Drain the water, cool the inflorescences, and dry them.
3. Grind the carrots using a special Korean carrot grater.
4. Pour oil into water (the volume is indicated in the recipe) and add salt. Pour in vinegar and boil.
5. Add spices and mix. Pour the resulting aromatic liquid over the vegetables.
6. Add chopped garlic to the cabbage.
7. Cool. Leave for eight hours in the cold.

With the addition of meat - step-by-step recipe

The salad has an excellent taste and an attractive fresh appearance, and is moderately spicy.

Ingredients:

• boiled pork – 330 g;
• cauliflower – 330 g;
• tomatoes – 2 pcs.;
• garlic – 3 cloves;
• cucumber – 1 pc.;
• black pepper;
• green onion – 20 g;
• salt;
• mayonnaise – 6 tbsp. spoons

Preparation:

1. Cut pre-cooked meat into cubes.
2. Boil cauliflower florets in salted liquid for 5-7 minutes. Cool, grind.
3. Cut the tomatoes into cubes.
4. Chop the onion.
5. Chop the cucumber into small cubes.
6. Mix all ingredients, add salt to taste and pepper.
7. Pour in mayonnaise and stir.

Raw cauliflower with cheese

Raw cauliflower salad comes out crispy and packed with vitamins. The result is not only tasty, but also beautiful food.

Ingredients:

• cauliflower - head;
• canned tuna – 220 g;
• greens – 20 g;
• olive oil – 2 tbsp. spoons;
• green onion – 15 g;
• garlic – 2-3 cloves;
• pepper;
• salt.

Preparation:

1. Boil cabbage inflorescences in salted water for 5-7 minutes, cool and dry.
2. Fry chopped garlic in a frying pan, mix with tuna, pour olive oil, sprinkle with salt and pepper.
3. Chop green onions and selected fresh herbs.
4. Place cabbage inflorescences on a dish, place fish on top, sprinkle with herbs.

With chicken breast

This is an easy and tasty snack that takes very little time to prepare.

Ingredients:

• chicken breast – 430 g;
• cauliflower - forks;
• soy sauce – 1 tbsp. spoon;
• tomato – 3 pcs.;
• cucumbers – 2 pcs.;
• greens – 45 g;
• garlic – 1 clove;
• yogurt - 3 tbsp. spoons;
• green peas – 210 g.

Preparation:

1. Boil chicken breast in salted water.
2. Place cabbage inflorescences in boiling water, boil for 4-5 minutes, cool, and dry.
3. Cut the boiled, cooled chicken into portions.
4. Finely chop the cucumbers. If the skin is hard, it is better to trim it in advance.
5. Chop tomatoes, garlic.
6. Chop the greens.
7. Combine all prepared products.
8. Add peas, stir.
9. Season with soy sauce and yogurt.

Cauliflower is an excellent product for salads

When people talk about cabbage salads, they usually mean white cabbage - how delicious or not!

And speaking of colored food, as a rule, we mean any dish - from to - just not salads.

But the colored one is just as suitable for salad!

The inflorescences are easy to cook, look impressive and go well with different ingredients.

They also contain a huge amount of vitamins. And in terms of protein content, it is 1.5 times higher than regular cabbage.

Can be used for cooking as fresh options (but this is usually in season, that is, in the fall), and frozen cabbage. Moreover, in the second case, it does not lose its nutritional and beneficial properties. It can be pre-boiled, steamed, fried, stewed, etc.

Simple salad with egg and green onions

This recipe belongs to those wonderful dishes that fall into the “simple and tasty” category. There are a minimum of ingredients, the processing is the simplest, the result is wonderful.

This salad will be good both as an independent snack and as an addition to any side dish. You can also serve it with a piece of juicy baked loin.

Recipe information

• Cuisine:Russian
• Type of dish: salad
• Servings:3
• 20 minutes

Ingredients:

• cauliflower – 300 g
• chicken eggs – 2 pcs.
• green onions - a small bunch
• mayonnaise - a few spoons for dressing
• salt - to taste.

Cooking process:

Separate the cauliflower into florets and boil for 3 minutes in water with a little vinegar and salt.

Remove the vegetable from the water and cool.

Cut everything into small pieces, as in the photo

Meanwhile, boil the eggs.

Cut the cooled eggs into cubes.

Mix eggs with cabbage.

Wash and dry the green onions.

Chop the onion and add it to the salad.

Add salt according to your own preferences.

Add Mayo. If you have homemade sauce prepared, then that’s great1

Mix.

You can serve the cauliflower salad immediately after preparation.

Korean cooking recipe

This version of the salad will be very original and piquant.

It is prepared with a minimum of ingredients and quite quickly.

From this amount of products you will get 3-4 servings of salad.

Cooking time is about half an hour, and 2 hours will be required for marinating.

Ingredients:

• cauliflower – 1 head weighing 1.5 kg
• carrots – 3 pcs. medium in size
• sugar – 130 g
• vegetable oil – 50 g
• salt – 1 tbsp. l.
• vinegar – 50 g
• water – 700 ml
• spices: coriander, ground black pepper

Cooking method:

1. First, take the time to prepare the main product - cabbage. The head is disassembled into inflorescences. Then it is immersed in boiling water for a couple of minutes. And here it is important not to overcook it so that it does not become overly soft. Next, you need to take out the cabbage and leave it to cool.
2. At this time, you can grate the carrots; ideally, you should use a special grater for preparing Korean salads.
3. Now it's time for the marinade. Pour water into the prepared container, place sugar, salt, butter in it and put it on the fire to boil. After boiling, add vinegar and turn off the heat. There is no need to cool the marinade! It must be hot!
4. The cabbage is placed in a saucepan, topped with grated carrots and sprinkled with spices. Next, pour the still hot marinade over everything and leave to infuse in a cool place for a couple of hours. After this, it can be served to the table.

Raw Cauliflower Salad

An excellent solution would be this version of the dish during the season, when the vegetable is literally fresh from the garden.

The taste of this dish is fresh and unpretentious.

It will take no more than half an hour to prepare such a dish, and even 15 minutes for a fast and experienced housewife.

Products:

• cauliflower –500 g
• onion – 50 g
• cucumber – 1 pc. small size
• tomatoes - 2 pcs.
• dill - 1 bunch.

for refueling:

• mayonnaise – 70 g (can be replaced with yogurt or kefir)
• sour cream – 70 g
• soy sauce – 1 tbsp. l.
• salt, pepper - to taste.

Step-by-step preparation:

1. Wash and chop the cabbage. Moreover, it should be cut so that the pieces are small - the smaller the better. This will make the salad more tender. Also finely chop the dill, onion, tomatoes and cucumber. Place everything together in a salad bowl and mix.
2. The sauce is easy to prepare – all ingredients are mixed until smooth. It must be poured into the salad bowl.

To obtain a richer taste, add finely chopped chicken fillet to the salad if desired. Alternatively, any other meat can be used.

Delicious salad with tomatoes and corn

If you have practically no time, but want to eat something tasty, but at the same time fresh, this salad option will be an excellent solution. It will take a little time to prepare such a dish - up to half an hour.

You will need:

• cabbage inflorescences – 0.5 kg
• canned corn – 1 can
• tomatoes – 200 g
• chicken egg (boiled) – 2 pcs.

for refueling:

• sour cream – 4 tbsp.
• yolk – 1 pc.
• curry – ¼ tsp.
• soy sauce – 1 tbsp..

Easy to prepare:

1. Cabbage can be used either fresh or lightly boiled. If the first option, then it should be chopped smaller. If the second, then you need to disassemble the vegetable into inflorescences and boil for just a couple of minutes, no more. Frozen products are also allowed for this salad. During the boiling process, it will just melt and give the desired hardness.
2. After boiling, it is recommended to leave it in the inflorescences, but if they are too large, it is better to cut it into several parts.
3. Next, cut the tomatoes into cubes, add them to the cabbage, add corn (don’t forget to drain the water from the jar first). Chop the eggs and put them in the salad. This ingredient will add protein to the dish and make it more fluffy.
4. For the dressing, all that remains is to prepare the sauce. Sour cream is mixed with curry and heated in a water bath. It should be salted and peppered to taste. During the mixing process, you need to carefully introduce the yolk - lightly beat it first. Then the sauce must be boiled in a water bath until thickened.
5. Afterwards all that remains is to lightly salt the salad and mix it with the sauce.

Festive version with chicken and mushrooms

Cauliflower salad can easily become a decoration for a festive table - all guests of the event will definitely ask for a recipe for such a dish.

Ingredients

• cauliflower – 200 g
• champignons – 150 g
• chicken breast – 1 pc.
• bell pepper – 1 pc.
• mayonnaise for dressing (alternatively, to reduce the calorie content of the dish, you can use sour cream or natural yogurt)

Cooking method:

1. Divide the cabbage into florets. The peppers should be cut into thin strips, and the mushrooms into slices. It is recommended to steam vegetables for this salad. so that they do not soften too much. The chicken fillet needs to be washed and steamed, then cut into strips.
2. Combine all ingredients together, place in a salad bowl and pour over the sauce. Decorate and serve.

Salad "Purple"

Cabbage inflorescences do not have to be white; occasionally you can find spectacular purple varieties on the shelves.

A salad using this type of cabbage will be an unusual table decoration.

It doesn’t take long to do it – about 20 minutes.

Ingredients:

• purple cauliflower – 1 head
• red onion – 1 pc.
• yellow tomatoes – 1 pc.
• green onions – 0.5 bunch
• cream – 3 tbsp. l.
• honey - 1 tbsp. l.
• soy sauce - to taste
• Dijon mustard – 1 tsp.
• vinegar - 4 tbsp. l.
• sea ​​salt and pepper mixture - to taste

Cooking steps:

1. First you need to steam the cabbage. Moreover, it is desirable that the water be salty. But you shouldn’t cook it in water directly, as the vegetable will lose its rich color.
2. After cooking, the cabbage must cool, after which it must be disassembled into inflorescences.
3. The onion, matched to the cabbage, is finely chopped.
4. To make the dressing, you need to prepare the sauce - combine cream, butter and soft vinegar. Place honey, soy sauce and finely chopped green onions in it.
5. The cabbage should be supplemented with chopped yellow tomato, poured with dressing, and that’s it - the salad is ready.

Recipe with crab sticks

This layered salad will be an original and quick solution for the dinner table.

It cooks quickly, but is filling and tasty.

Products:

• crab sticks – 100 g
• hard cheese - 100 g
• cauliflower – 200 g
• egg (boiled) – 1 pc.
• sour cream – 70 g
• mustard with grains – 10 g
• spices - to taste

Cook in 3 stages:

1. Cabbage, disassembled into inflorescences, is boiled for a couple of minutes in salted water.
2. Chop the crab sticks into strips, grate the cheese on a coarse grater, cut the egg into cubes.
3. Lay out in layers: cabbage, egg, cheese, crab sticks. Use sour cream, mustard and dill sauce as a dressing.

Diet recipe with broccoli

The combination of the two most dietary cabbage options allows you to create an original and tasty salad.

This one is perfect for weight watchers.

For 2 servings you need:

• cauliflower – 200 g
• broccoli - the same amount
• garlic – 2 cloves
• natural yogurt – 150 g
• mustard and chili - 1 teaspoon each
• salt - to taste
• dill, other greens - optional

Cooking method:

1. Both varieties of cabbage must be washed, dried and disassembled into small inflorescences.
2. Mix everything, add chopped garlic. Place all the vegetables in a salad bowl and pour over the dressing.
3. This salad needs to sit for a couple of hours before serving - the vegetables will marinate at the same time. Before serving, it is often decorated with chopped dill or any other herbs.

In the original, this is a snack made from fresh, non-heat-treated cabbage. If you don’t like the taste of raw vegetables, you can boil them a little – no longer than a couple of minutes.

Super recipe for the winter

You can prepare a salad of inflorescences for the winter.

It will be an excellent vitamin supplement.

Products:

• tomatoes – 900 g
• cauliflower – 1.5 kg
• carrots – 300 g
• garlic – 1 head
• sugar – 90 g
• vinegar – 30 ml
• salt – 45 g
• vegetable oil – 180 ml
• pepper – 2 pcs.
• greens – 2 bunches

How to do:

1. The cabbage is pre-soaked in water with a small amount of salt - this will get rid of any bugs that may be in it. Afterwards you need to disassemble it into inflorescences and put them in boiling water. Boil for a couple of minutes to keep the vegetable firm.
2. Pour oil into a large saucepan and place it on the fire. Chop the cabbage and add it to it, fry it. Then add pepper and continue frying for a couple of minutes.
3. Grate the tomatoes, mix with vinegar and salt, add sugar. Pour this dressing over the vegetables and boil. Then reduce the heat and boil for 10 minutes. All that remains is to add chopped garlic and herbs, stir, and simmer over low heat for another 10 minutes.
4. Place everything in sterilized jars and seal.

Note to the hostess

• It is important to choose the best cabbage for your salad. When purchasing such a vegetable, be sure to ensure that it has an even color, the same for all inflorescences. Fresh cabbage can be kept for several days, without disassembling into inflorescences, in a cool place - it will not lose its properties and qualities. Pay attention to the article about.
• For salad, cabbage must either be disassembled into inflorescences, or thin stems cut into slices; the stalk is often crushed into cubes.
• To create festive salad options, it is recommended to use the top of the inflorescences, which have a short stem. To create a regular salad for the dinner table, you can simply cut the cabbage into cubes.

Video recipe for spicy salad

Products such as garlic and cheese perfectly complement a neutral-tasting vegetable. It turns out amazing:

Cauliflower will help you make any vegetable salad “elegant” and even festive. Its inflorescences resemble small buds of unusual flowers that will not only decorate your dishes, but also diversify their taste. Korean cauliflower salad is an excellent appetizer option for any feast. Moreover, thanks to this cabbage you will provide your body with useful substances so that it functions in the correct mode.

Korean Cauliflower Salad

recipe with photo

White cabbage inflorescences harmonize perfectly with bright carrots, bell peppers and tomatoes, and a special dressing for Korean salads will add piquancy to the salad. You can also replace this seasoning with a regular set of spices that you can add to the salad to suit your taste. Such spices include black and red hot pepper, coriander, and you should also not forget about vinegar, which will add sourness to the salad.

To prepare Korean cauliflower salad you will need

Ingredients:

• Cauliflower – 200 grams,
• Bell pepper – 1 piece (large),
• Tomatoes (ripe, strong) 2 - 3 pieces,
• Carrots – 200 grams,
• Onion – 1 head (medium),
• Garlic 2 - 3 cloves,
• Seasoning for Korean salads – 1 pack,
• Vegetable oil 2 - 3 tbsp. spoons,
• Water,
• Salt.

Cooking process:

First, prepare all the ingredients. Separate the cauliflower into florets and rinse in plenty of cold water; the florets should be small enough to fit into one bite.

Peel the carrots and grate them for Korean salads.

Peel the onion and cut the onion into thin half rings.

Peeled garlic cloves should be passed through a press or chopped very finely.

Remove the seeds and stem from the bell pepper, then cut into thin half rings.

Tomatoes for this salad should be selected that are ripe but strong so that they do not disintegrate in the salad and turn it into mush. Tomatoes can be cut into cubes or half rings if desired; I chose cutting into half rings.

Boil water in a small saucepan and add salt and a little ground black pepper. Place the prepared cauliflower florets into boiling water and cook for no more than two minutes. During this time, the cabbage will become softer.
Drain the cabbage and immediately fill it with cold water so that it cools immediately; after a couple of minutes you can drain the water.

Place all ingredients in a deep bowl and pour liquid Korean salad dressing. Season the salad with vegetable oil and mix everything. You can add salt to taste.

Let the finished salad brew for at least two hours, only then can it be served. During this time, all components of the salad will be saturated with aromas and will become even juicier and tastier.

In order to diversify the salad, you can add fresh cucumber, white cabbage, broccoli, zucchini and other ingredients to the list of ingredients. But this will be a completely different recipe.

Experiment and eat for your health! Bon appetit!

Thanks to Slavyana for the recipe and photo.

You might be interested in how to cook cauliflower in batter:

Best regards, Anyuta.