Cauliflower is an excellent food that has been loved by many generations of people. It is difficult to find an individual who has not eaten this amazing vegetable at least once. You can eat it raw. But often it is boiled before adding to dishes. Cauliflower is often used in salads, pies, soups, baked, fried in batter, or simply served as a side dish. There are a lot of options, all you have to do is choose your own method and then enjoy the delicate melting taste. If you are a fan of this product or simply don’t know what to cook from it, then you have found the right solution by visiting this page! Choose your cauliflower salad and start creating culinary magic!
Recipe one: Cauliflower salad with broccoli and asparagus
Light, tasty, incredibly tender cauliflower salad will be good cold or warm. You can eat it on its own, or as a side dish for smoked sausages or cutlets. In any case, you will be satisfied, no matter which option you prefer. Don't be put off by this list of ingredients, they are all listed in small quantities, which means you won't have to eat it for too long. The rest of the recipe is very simple, you don’t have to spend the whole evening cooking. A little bit of everything - and you have a stunningly balanced taste of a salad that you are sure to love. Treat your picky kids to it, they will definitely like it.
We will need:
- Broccoli – 110 grams;
- Cauliflower – 90 grams;
- Fresh asparagus – 90 grams;
- Sweet tomatoes – 80 grams;
- Radish – 50 grams;
- Ginger root – 2 cm;
- Fresh basil – 15 grams;
- Garlic – 3 cloves;
- Thyme - 1 tsp;
- Olive oil – 5 tbsp;
- Watercress – 50 grams;
- Soy sauce – 1 tsp;
- Coarse sea salt – 1 tbsp;
- Ground pepper – ½ tsp;
- Sugar – ½ tsp.
Preparation:
- This recipe includes sun-dried tomatoes. Cooking them is not difficult. So let's start with them. Coarsely chop the tomatoes, sprinkle with sea salt and pepper. Next, pour 40 ml of oil and sprinkle with thyme. Then put it in an oven preheated to 180 degrees for five minutes. After this, place it in a cool, well-ventilated place for three hours.
- Place broccoli, cauliflower and asparagus in a saucepan with water and boil until cooked. It is better not to put raw vegetables in this recipe, since the whole taste is based on the tenderness of the ingredients.
- Sort all the cabbage completely into small inflorescences;
- Cut the radishes into thin slices;
- Peel the ginger root and garlic. Then grind everything together in a blender until smooth;
- Add sugar, soy sauce. Then pour in 100 ml of oil little by little. Mix;
- Now, as the recipe requires, we assemble the cauliflower salad. Pour the ginger-garlic sauce into a salad bowl, add boiled vegetables, as well as radishes, tomatoes and herbs. Pour 20 ml of oil over this mixture, sprinkle with salt and pepper.
Tip: This salad includes sun-dried tomatoes, but instead of preparing them yourself, you can simplify the recipe by adding ready-made store-bought ones.
Recipe two: Hearty cauliflower salad “Lenten”
A hearty, tasty cauliflower salad can be a wonderful side dish for every meat dish, as well as an independent dish during Lent. It contains only affordable, healthy and tasty vegetables that can not only nourish the body with vitamins, but also lift your spirits. Such dishes are best consumed hot during cool times, when the body needs heat reserves. The recipe consists only of natural products. This means that it can be safely given even to babies.
We will need:
- Potatoes – 1 kg;
- Sweet carrots – 240 grams;
- Cauliflower – ½ piece;
- Milk – 240 ml;
- Water – 230 ml;
- Green beans – 200 grams;
- Beets – 1 medium;
- Onion – 1 pc.;
- Capers – 3 tbsp;
- Wine vinegar – 3 tbsp;
- Olive oil – 5 tbsp;
- Salt – ½ tsp;
- Pepper - similar;
- Tarragon leaves – ½ bunch.
Preparation:
- Rinse the potatoes thoroughly under running water and boil for half an hour over low heat until completely cooked. It’s better to salt after everything boils. Cool, peel, cut into cubes;
- Sort out the bean pods, rinse, and cook in a small amount of liquid. 15 minutes will be enough for defrosted vegetables;
- Peel the carrots and cut into cubes;
- Distribute the cauliflower into inflorescences, rinse and dry;
- Brussels sprouts also need to be sorted, washed, and allowed to dry;
- Cut large pieces in half;
- Then you need to boil milk with water, boil all varieties of cabbage for 15 minutes;
- Place the finished vegetables in a colander to drain the water and dry well;
- The beets should be washed under running water, peeled and grated. If you have stomach problems, you can boil this vegetable in advance;
- Chop the capers with a knife;
- Peel the onion, rinse, finely chop.
- Now you need to prepare the sauce as required by the recipe. Combine a little white wine vinegar with capers, onions, salt and pepper. Add olive oil and mix everything;
- Mix diced potatoes, boiled vegetables, carrots and other ingredients with beets. And then pour the sauce over the salad.
- The greens must be washed in advance and allowed to dry completely. Before serving, chop it finely and sprinkle on top of the salad.
In cauliflower, the “head” of juicy shoots with the rudiments of inflorescences, which are white or yellowish in color, is eaten. This cabbage is especially valuable in terms of its nutrient content, digestibility and taste.
The leaves of cauliflower are removed, the stalk is cut off at the level of the inflorescences, and dirty and damaged areas are cleaned. Before cooking, cauliflower is placed in salt water for 15-20 minutes so that insects float to the surface, which often crawl inside the head of cabbage.
To cook, cauliflower is placed in boiling salted water.
In order for cauliflower to retain its white color during cooking, you must place the head of cabbage in cold water acidified with vinegar before cooking and cook in an open container at high boiling.
To prevent cauliflower from giving off a specific smell when cooking, you can add a bay leaf to the water.
If you cook a whole large head of cabbage, the inflorescences may be overcooked, but the stem will remain tough. Cauliflower, disassembled into florets or cut into 4 parts, will cook in 5 minutes.
Boiled cauliflower is considered ready if the knife fits freely into the stalk.
Boiled cauliflower must be cooled before use.
Cauliflower is eaten raw or after a short blanching - immersion in boiling water for a few minutes.
To prepare salads, cauliflower is separated into inflorescences. You can cut off the ends of the inflorescences, cut the thin stems into circles, and cut the stalk into cubes.
For holiday salads, it is better to use only the upper part of the inflorescences with a short stem. For everyday salads, you can simply cut the cauliflower into cubes.
Cauliflower goes well with various vegetable oils, but does not like spices. Seasonings with a pronounced but not strong taste and aroma, such as parsley, lemon, saffron, are suitable for cauliflower salads.
It is desirable that the other components of cauliflower salads are also soft, with a not very strong taste.
Cauliflower salad
500 g cauliflower, 15 ml vinegar, parsley, salt - to taste.
Wash the cauliflower, immerse it in salted water for 30 minutes, then rinse, boil in salted water and drain in a colander. Divide the cooled cauliflower into florets, sprinkle with vinegar and sprinkle with finely chopped herbs.
Cauliflower Salad with Butter Dressing Recipe
500 g cauliflower, salt - to taste, dill, parsley, celery - for decoration. For the sauce: 50 ml vegetable oil, 30 ml vinegar, 1 teaspoon sugar.
Wash the cabbage, divide into inflorescences, boil in salted water, cool.
Prepare the sauce: Dissolve sugar in vinegar and beat with vegetable oil. Place the cauliflower in a salad bowl, season with sauce, sprinkle the salad with herbs.
Recipe for cauliflower salad with breadcrumbs
500 g cauliflower, 10-12 lettuce leaves, 50 g dill, 50 g ground crackers, 50 ml vegetable oil.
Boil the cabbage and divide into small florets. Place on a dish covered with lettuce leaves, sprinkle with chopped dill, pour over vegetable oil, sprinkle the cauliflower salad with ground breadcrumbs.
Cauliflower salad with walnuts
500 g cauliflower, 50 g chopped walnuts, 50 ml vegetable oil, salt, pepper - to taste.
Boil the cauliflower and cut into cubes. Add nuts, salt and pepper. Season the salad with vegetable oil.
Cauliflower salad with potatoes - recipe
400 g cauliflower, 200 g potatoes, 100 g cheese, ground white pepper, 50 ml vegetable oil.
Boil cauliflower and potatoes. Cut the cooled vegetables and cheese into cubes, pepper, mix and season the salad with vegetable oil.
Recipe for cauliflower salad with potatoes and green peas
400 g cauliflower, 100 g potatoes, 100 g canned green peas, saffron or turmeric - on the tip of a knife, 50 ml vegetable oil.
Boil cauliflower and potatoes. Cut the cooled vegetables into cubes, add green peas, spices, season with vegetable oil and mix the lean salad.
Recipe for cauliflower salad with fresh cucumbers and tomatoes
300 g cauliflower, 100 g cucumbers, 100 g tomatoes, 50 g green onions, 50 ml vegetable oil, salt, sugar - to taste.
Dip the washed and separated cabbage into boiling salted water and cook until soft. Divide the cooled cauliflower into florets. Cut cucumbers and tomatoes into cubes, onions into rings. Combine the vegetables, add sugar and salt, mix and season the salad with vegetable oil.
Cauliflower salad with carrots and sweet peppers - recipe
300 g cauliflower, 100 g carrots, 100 g sweet pepper, 50 g green salad, 50 ml vegetable oil.
Boil the cabbage, cool, and divide into inflorescences. Boil carrots and cut into cubes. Cut sweet peppers and lettuce into squares. Mix the ingredients, add salt and season the salad with vegetable oil.
Recipe for cauliflower salad with vegetables and plums
200 g cauliflower, 100 g tomatoes, 100 g carrots, 100 g apples, 50 g plums, 100 g cucumbers, 50 ml vegetable oil, 1 teaspoon powdered sugar, 2 teaspoons lemon juice, salt to taste.
Wash the cabbage, immerse it in salted water for 30 minutes, then rinse, boil and drain in a colander. Cut cucumbers, apples and tomatoes into cubes, carrots into thin strips, divide plums into halves and remove seeds. put everything in a heap in a salad bowl; pour lemon juice, salt, season with vegetable oil, sprinkle the salad with powdered sugar.
Cauliflower salad with vegetables and beans - recipe
300 g cauliflower, 100 g green beans, 100 g young carrots, 100 g sweet peppers, 100 g cucumbers, 50 g onions, 50 ml vegetable oil, 1 tbsp. tablespoon mustard, 1 tsp. a spoonful of powdered sugar, salt, pepper, parsley - for decoration.
Divide the cauliflower into inflorescences, remove the films and veins from the bean pods and cut into pieces. Wash the carrots, peel and cut into slices. Peel the pepper from seeds and cut into strips. Boil all vegetables separately in salted water and cool. Chop fresh cucumbers and onions, combine with cooled boiled vegetables, add salt and add dressing made from vegetable oil mixed with mustard, sugar and ground pepper. Place in a salad bowl and sprinkle with parsley.
Recipe for cauliflower salad with beans and boiled vegetables
300 g cauliflower, 100 g green beans, 100 g carrots, 100 g sweet pepper, 50 ml vegetable oil, parsley or coriander - for decoration.
Boil cabbage, beans, carrots. Cut the carrots, cabbage and peppers into cubes, cut the bean pods into pieces about 1 cm long. Mix the prepared products and season with vegetable oil. Sprinkle cauliflower salad with finely chopped herbs.
Cauliflower salad with green peas, vegetables and fruits - recipe
300 g cauliflower, 100 g apples, 100 g grapes, 1 tomato, 1 cucumber, 100 g green peas, 75 ml vegetable oil, parsley or dill.
Boil the cabbage and divide into small florets. Cut apples, cucumber and tomato into thin slices. Combine everything, add green peas, seedless grapes and mix carefully. Before serving, season the salad with vegetable oil and sprinkle with finely chopped herbs.
Cauliflower salad - general principles and methods of preparation
Even, for example, in the 17th century, cauliflower, which was just brought to us from Asia, cost a lot of money and was available only to rich people. Today, anyone who is not too lazy to look at the market or supermarket can buy this healthy and tasty vegetable, rich in vitamins B, C, A and PP, mineral salts, various microelements - magnesium, phosphorus, iron, potassium, calcium, etc. Cauliflower has one and a half times more proteins and carbohydrates than white cabbage, and it also contains a large amount of useful acids: pantothenic, citric, malic and folic.
Cauliflower salad - food preparation
It is very important to choose good cauliflower for the salad. When purchasing, you should pay attention to the uniformity of color, which should be the same for all inflorescences. If you are not going to prepare a salad from purchased cauliflower right away, you can keep it in a cool place for several days without losing its taste and nutritional properties.
To prepare the salad, you need to separate the cauliflower into florets. Some simply cut off the ends of the inflorescences and cut the thin stems into circles, and chop the stalk into cubes.
It is better to prepare holiday salads from the top part of the inflorescences with a short stem. Everyday salads can simply be cut into cubes. As for the rest of the salad products, they are prepared in accordance with a specific recipe.
Cauliflower salad - the best recipes
Recipe 1: Cauliflower, fresh cucumber and tomato salad
A wonderful summer salad, attractive for its freshness and excellent taste. Cauliflower goes very well with cucumbers, tomatoes and green onions, so this salad is sure to please all your loved ones.
Ingredients:
300 gr. cauliflower;
2 cucumbers;
1 large tomato;
a small bunch of green onions;
2 tbsp. l. rast. oils;
salt and sugar to taste.
Cooking method:
1. Wash the cabbage and cook until soft in salted water. When it cools down, divide it into inflorescences.
2. Cut cucumbers and tomatoes into cubes, onions into half rings. Combine the vegetables, mix them with sugar and salt, season the salad with vegetable oil and mix gently.
Recipe 2: Cauliflower and Mushroom Salad
A very original salad thanks to the combination of cauliflower with mushrooms and sweet peppers.
Ingredients:
1 small fork of cauliflower;
250 gr. champignons;
2 sweet peppers
3 eggs;
half a lemon;
2 tbsp. l. canned beans;
50 gr. mayonnaise;
salt and pepper to taste;
greens for decoration.
Cooking method:
1. Boil the eggs and cut them into cubes.
2. Having disassembled the cabbage into inflorescences, finely chop it. Boil the mushrooms, then chop them finely. You can do it differently: first cut them and then fry them.
3. After washing the pepper, cut it into small strips.
4. In a salad bowl, mix eggs with cabbage, beans, mushrooms, add mayonnaise, salt and pepper to taste, squeeze in the juice of half a lemon and mix again. Those who do not like to use mayonnaise for preparing salads can replace it with natural yogurt.
Recipe 3: Cauliflower and Egg Salad
This is a very tasty salad, and quite filling thanks to the eggs. The combination of cauliflower with boiled eggs and green onions is very interesting, so this easy-to-prepare salad is definitely worth making.
Ingredients:
500 gr. cauliflower;
2 eggs;
several green onions;
1 tbsp. l. vinegar 3% with plant. oil;
salt and ground pepper to taste.
Cooking method:
1. Boil the cauliflower (water should be slightly salted) and separate into inflorescences.
2. Boil the eggs and chop finely. Also finely chop the green onions.
3. Mix vegetable oil with vinegar, add ground pepper and salt. Pour the resulting dressing over the cabbage inflorescences. Top the salad with eggs and sprinkle chopped green onions.
Recipe 4: Raw Cauliflower Salad
This salad turns out crispy and truly rich in vitamins, because all the vegetables included in it - cauliflower, sweet peppers, carrots - are put into it raw. And at the same time it is very beautiful to look at and delicious.
Ingredients:
1 fork cauliflower;
2 bell peppers;
1 carrot;
2 cloves of garlic;
1 small bunch of parsley;
1 tbsp. l. mayonnaise.
Cooking method:
1. Without boiling, separate the cauliflower into florets, or simply cut it into cubes. Grate the carrots on a coarse grater, cut the pepper into strips, and finely chop the garlic and parsley.
2. Having combined all the prepared vegetables, season the salad with mayonnaise and add salt to taste (but you don’t need to add salt).
Recipe 5: Spicy Cauliflower Salad
Fans of spicy dishes will surely appreciate this recipe. The dressing for it is prepared from olive oil, lemon juice and numerous seasonings, so it turns out to be quite spicy and very aromatic.
Ingredients:
0.5 kg cauliflower;
2 cloves of garlic;
50 ml olive oil;
a pinch of saffron;
1 tbsp. l. white wine vinegar;
0.5 tsp. ground red pepper;
chili pepper on the tip of the knife;
1 lemon;
salt to taste.
Cooking method:
1. After washing the cauliflower, separate it into inflorescences, then immerse it in boiling salted water for a few minutes.
2. After peeling the garlic, chop it in a garlic grinder.
3. Prepare the dressing by mixing olive oil with garlic, saffron, red pepper and chili, juice of half a lemon, vinegar and salt. Mix it thoroughly until the salt dissolves.
4. Having cooled the cabbage, pour the sauce over it and let the salad brew for half an hour (at least) in the refrigerator.
Cauliflower salad - useful tips from experienced chefs
While cauliflower goes well with various vegetable oils, you need to be careful with spices when preparing a salad from it. It is best to season cauliflower salads with seasonings that have a pronounced but not strong taste and aroma, for example, parsley, lemon, saffron. Although those who love spicy dishes can certainly use pepper to suit their taste.
Other ingredients used to make cauliflower salads should also have a mild, not too strong flavor.
The main culinary advantages of cabbage are ease of preparation, delicate taste and great benefits for the body. This vegetable can be used in different ways; it can be added to any dish, but salads made from cauliflower are especially tasty. At the same time, the variety of existing recipes cannot but rejoice.Before moving directly to the description of the recipes, we suggest talking about the features of preparing cauliflower. This can be done in two ways - boil in water or broth, or steam. The second method is preferable, as it allows you to preserve nutrients and vitamins as much as possible, that is, make the dish more healthy. You can also stew the cauliflower, but even if you choose this option, it is still better to boil it a little first.
The boiling time directly depends on what will be done with the cabbage next. So, if you plan to use it in soup, then you need to cook the inflorescences for at least half an hour. For second courses with eggs, such as omelettes, 10 minutes is enough. If you are preparing cabbage for salad, then boil it for 15 minutes.
Classic cauliflower salad
This is an incredibly simple recipe with which you can very quickly prepare a great salad with a very subtle and delicate taste. So let's get started. To begin with, a head of cauliflower weighing about 300 g is disassembled into inflorescences, put them in a small volume of water, add some salt, boil until soft, then discard in a colander, dry, cool, and cut into small pieces. Cut 3 tomatoes into small slices. Chop 2 cucumbers into slices. Chop greens - parsley, dill, cilantro, green onions, etc. The prepared products are laid out in a salad bowl in layers: first cucumbers, then tomatoes, cover the vegetables with a layer of greens, and lay cauliflower on top. The finished salad is seasoned with mayonnaise.
Cauliflower and mushroom salad
Boil a small head of cabbage weighing up to 250 g in salted water, disassemble it into individual inflorescences, then chop them finely. 250 g of fresh champignons are fried in a frying pan with vegetable oil, cut into small pieces. Finely chop 3 hard-boiled eggs. A bell pepper pod of any color is cleared of seeds and the pulp is cut into thin strips. Open a can of canned beans and place 2 tbsp in a sieve. spoons of grains, drain excess liquid from them, allow to dry. All products are placed in a deep salad bowl, salt and pepper are added to taste, the juice of half a lemon is poured over, and the whole thing is seasoned with mayonnaise or natural yogurt.
Cauliflower Salad with Broccoli
The salad prepared according to this recipe is incredibly rich in vitamins and other beneficial substances, so it is perfect for all fans of a healthy diet. So, 250 g of cauliflower and the same amount of broccoli are boiled in different pans. Next, both heads of cabbage are disassembled into inflorescences, which are then crushed. Cut 1 carrot into small pieces. The prepared ingredients are combined, poured over the sauce, and mixed. The sauce for this salad is prepared as follows: add 1 tbsp to the juice squeezed from half a lemon. a spoonful of ground curry, a pinch of sugar and a little pepper to taste, mix it all until the mass becomes homogeneous.
Korean cauliflower salad
A head of cauliflower weighing about 400 g is disassembled into inflorescences, placed in a colander and thoroughly washed under cold running water, after which, without removing from the colander, they are immersed in boiling water for 3 minutes. The sweet pepper pod is peeled from the stalk and seeds, then cut into thin rings. Chop 1 carrot into strips. Grind any greens to your own taste. Mix all the products, add 1 teaspoon of powdered sugar (replacing sand is not recommended), add salt, pepper and other favorite seasonings to taste, season the finished salad with half a teaspoon of 70% vinegar, mix everything thoroughly and put it away for 12 hours. refrigerator for infusion.
Cauliflower salad with chicken
This is probably the easiest salad recipe using cauliflower. If you take already prepared products, then it will take no more than 10 minutes to prepare the dish. But first you will need to boil 200 g of chicken fillet, a whole head of cauliflower weighing 400-450 g and 1 carrot. Next, the chicken is separated into fibers by hand, the cabbage is divided into inflorescences, cut into small cubes, and the carrots are chopped into pieces. All this is combined in a salad bowl, a tablespoon of canned green peas is added, mixed, and chopped herbs are sprinkled on top.
Cauliflower meat salad
Boil 250 g of beef, cool it, cut it into small pieces. They also boil a head of cauliflower weighing half a kilo, separate it into inflorescences, and then finely chop it. The products are combined, salted, peppered, seasoned with mayonnaise, mixed, and the finished salad is decorated with herbs. Those who like more filling food can replace beef with pork.
Recipe added: 21.11.2013
In England they love cauliflower, they say about it: “The best flowers are cabbage flowers.” The writer Mark Twain highly appreciated its taste. He called the vegetable “college-graduated cabbage.” So when you eat cauliflower salad, address it as “you.”
Cauliflower salad with chicken, recipe with photo
Compound:
- Cauliflower (500 g) - a small head
- Olives (200 g) - a can of ripe olives
- Fresh cucumbers (2 pcs) - you can also use pickled cucumbers, so the salad will be spicier
- Tomatoes (3 pcs)
- Boiled chicken breast (350 g) - one breast
- Parsley (1 bunch)
- Dill (1 bunch)
- Green onions (1 bunch)
- Garlic (2 cloves)
- Mayonnaise (4 tbsp)
- Salt (1/3 tsp)
Preparation:
We separate the cabbage into inflorescences, wash them thoroughly and cook in salted water for no more than 2-3 minutes. Drain the water and cool. 
We prepare the cucumbers, wash them, and for beauty you can peel one strip.
Cut the cucumbers into quarter rings and put them in a salad bowl
We cut tomatoes in much the same way as cucumbers.
Cut the brisket into cubes and place in a salad bowl
Place cooled cauliflower
Add olives
Finely chop the greens and also add to our salad
Mix everything well
Season the salad with mayonnaise and garlic and mix again. Check for salt, add a little salt if necessary.
If you prepare mayonnaise at home (according to our mayonnaise recipe, for example), then it is better to add garlic to the mayonnaise at the stage of preparing the mayonnaise itself.
Bon appetit!
Wise choice of vegetables for cauliflower salad
The stem of quality cauliflower is firm and heavy, surrounded on all sides by fresh leaves. The presence of the latter is an indicator of freshness. Cabbage inflorescences can be white, purple, or ivory. Color does not affect the taste at all, but depends on the type of variety and how the cabbage grew - in the shade or in the sun. Dirty spots indicate that the head of cabbage is spoiling; this is not suitable for cauliflower salad.
You can store cauliflower in the refrigerator for about a week. All nutrients and taste are fully preserved when frozen. So you are free to make cauliflower salad all year round.
Cauliflower salad - full of benefits
Cauliflower salad goes well with many dishes. At the same time, cabbage helps better absorption of other ingredients.
Many vitamins were found in cauliflower (A, PP, all B vitamins). It is ahead of white cabbage in the presence of proteins and ascorbic acid. Cabbage also contains microelements that humans need: calcium, potassium, magnesium, sodium, iron, phosphorus. Cabbage also contains pectin, as well as tartronic acid, a so-called fat blocker. The vegetable can be called medicinal - the indole-3-carbinol it contains is involved in the metabolism of the female hormone estrogen. So cauliflower salad can be called a women's dish. Well, for men, Korean-style cauliflower is suitable - it will help lower cholesterol and strengthen blood vessels.
The history of growing vegetables for cauliflower salad
Cauliflower is not found growing wild in nature. Farmers in Syria began to cultivate it, and then gradually the tasty cabbage spread to other countries. In 1237, the botanist Ibn Beitar described cauliflower in his work on 2,600 plant species.
The cultivation of exotic cauliflower in Russia began during the reign of Catherine II, in 1762. Seeds were ordered from overseas countries, but the cabbage grew poorly. Only after almost 200 years did cabbage finally take root in Russian latitudes with the help of selection. This is how, thanks to the breeder Bolotov, we have the pleasure of enjoying cauliflower salad.
Cauliflower salad, recipes for all occasions
Korean recipe
Cauliflower buds are often used in oriental cuisine. Its delicate consistency is perfectly complemented by specific sauces and various varieties of peppers. Korean cauliflower will allow you to enjoy the spicy-piquant taste of this salad.
Cauliflower salad with mushrooms
You will need: oyster mushrooms or champignons - 500 gr. large onion, oil for frying - 50 ml., boiled cabbage - 500 g., a can of green peas, ground black pepper, salt and mayonnaise mixed in half with sour cream or yogurt - 50 ml.
Preparation: Fry the onion in half rings in oil until tender in a frying pan and add the diced mushrooms there. Place cabbage in a bowl, fried mushrooms and peas on top, season with sauce, pepper, and salt to taste.
If you remove the peas from the recipe and season the dish with vinegar (2 tablespoons, mix with 2 tablespoons of water), you will get Korean cauliflower with mushrooms.
Cauliflower salad with carrots or Korean cauliflower
You will need: fresh cucumbers - 3 pcs., large carrots, 300 g., cauliflower boiled until half cooked, soy sauce mixed with olive oil and vinegar as 2/5/2, a bunch of parsley, half a head of garlic, ground coriander and hot paprika 1 each tsp, monosodium glutamate pinch (or without it)
Preparation: Peel the cucumbers, grate the carrots on a Korean grater, add the cabbage, disassembled into small florets, season everything with sauce with spices and let stand for about 3 hours. Then add the greens.
Hawaiian Cauliflower Salad
You will need: boiled green beans - 200 gr., canned white beans - 50 gr., bell pepper - 2 pcs., fresh pineapple - 300 gr., dry white wine - 50 gr. and water - 50 grams, raw cauliflower, a bunch of cilantro, grated nutmeg, on the tip of a knife, curdled milk or yogurt - 100 grams. salt 1 tsp, without a slide
Preparation: Cut the pineapple into cubes, place in a deep bowl and pour in a mixture of water, wine and nutmeg, let stand for 30 minutes. Then drain the brine, add beans, diced peppers and cabbage to the pineapples. Season with curdled milk, cilantro and salt.
Cauliflower salad with cheese
You will need: bell pepper - 2 pcs. Maasdam cheese - 100 gr., and dor blue - 50 gr., undercooked cabbage - 300 gr., white bread croutons - 1 glass, natural yogurt - 100 gr. garlic - 2 cloves, a bunch of parsley and dill.
Preparation: cut the pepper into strips, maasdam into small cubes, and break the other pepper into crumbs with your fingers and put in yogurt, press the garlic there from a garlic press. Place all the ingredients in a salad bowl, pour over yogurt and cheese and sprinkle with chopped herbs. Before serving, sprinkle with crackers.
Cauliflower salad “Traffic light”
You will need: boiled cauliflower and broccoli until tender - 200 g each, red bell pepper - 1 pc. and a large ripe tomato, mayonnaise - 70 gr., red onion - half a head, salt 1/2 tsp, dill and parsley in a small bunch.
Preparation: Cut the pepper into thin strips, and the onion too. Cut the tomato into slices, mix all the ingredients in a bowl, add mayonnaise with chopped herbs and garlic, add salt and mix again.
Korean cauliflower with sesame seeds
You will need: 2 carrots, a bunch of cilantro and basil, red onion, a jar of seaweed, boiled cauliflower - 500 g, vinegar - 50 ml, sesame seeds - 3 tbsp. l., fried, oil - 50 ml., ground red pepper and coriander - 1 tsp., soy sauce - 3 tbsp. and garlic 4 cloves.
Preparation: Chop the carrots, cut the onion into half rings. Place all ingredients in a bowl, add sauce, garlic, vinegar and spices. Marinate overnight. Then sprinkle with sesame seeds and chopped herbs.
If you add more vinegar and pepper, you will get a spicier Korean cauliflower.
Video recipes for cauliflower salad
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