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This is the best roasted cauliflower with a golden crispy exterior and lots of roasted flavor. Just a handful of ingredients and a slightly different technique makes for the perfect side dish!
This cauliflower salad bursts with flavor! A creamy dressing complements the crisp cauliflower, sun-dried tomatoes add tang, and toasted pine…
This cauliflower salad bursts with flavor! A creamy dressing complements the crisp cauliflower, sun-dried tomatoes add tang, and toasted pine nuts bring a delightful crunch.
Here’s a fun summer salad to infuse any meal with flavor: cauliflower salad! This one is so much fun, sort of like a mashup of Mediterranean-style flavors with a retro barbecue salad. The raw florets are covered in a tangy, creamy dressing and mixed with peppery arugula, tangy sun-dried tomatoes, and toasted pine nuts! Delish.
Why we love this recipe: This salad is fresh, delicious, and nostalgic all at once! We first served it at a pizza party outdoors, and it was the perfect side for pizza along with a fresh green salad. Since then we’ve made it for cookouts, barbecues, and lunches: and it’s always a huge hit! The toasted pine nuts add that extra sparkle.
“I made the cauliflower salad this weekend as part of my weekly meal prep. I love how easy it was and I had all the dressing ingredients in my pantry so it was super quick to put together! I ate a bowl right away and I love the tanginess of the mustard in the dressing.” -Amanda
One fun thing about this cauliflower salad is that it stars raw cauliflower! No need to spend time cooking it: throw it all in this tangy dressing and it tastes incredible. The dressing balances out the bitterness you might sometimes sense from the raw vegetable. Here’s what you need:
This cauliflower salad is simple to make and works for many occasions, from a summer salad to Memorial Day to 4th of July to pizza parties al fresco. Here are the basic steps for how to make it (or jump to the full recipe):
Step 1: Chop and measure out the cauliflower, red onion, and sun dried tomatoes as noted in the ingredients list. Place them in a large bowl with the arugula.
Step 2: Place the pine nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 3 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
Step 3: In a medium bowl, mix the mayonnaise, olive oil, lemon juice, sugar, and Dijon mustard. To the bowl of the vegetables, sprinkle in the kosher salt, then add the dressing, toasted pine nuts and feta cheese and stir. Taste and add a pinch or two more salt if necessary.
Want to change up the flavors? This cauliflower salad is an easy template for mixing and matching flavors. Here are a few ideas to get your wheels started:
Store leftover cauliflower salad refrigerated for up to 3 days. If making in advance, store components separately and add the dressing and pine nuts directly before serving.
We are salad fanatics around here! If you are too, here are a few more you might enjoy:
This cauliflower salad recipe is vegetarian and gluten-free. For dairy-free, omit the feta cheese. For vegan, use vegan mayonnaise and omit the feta.
Raw cauliflower has a wonderful crunch and freshness that complements the creamy dressing. It also retains more nutrients when uncooked.
Try half Greek yogurt and half mayo, or a vegan mayo alternative. Each will offer a slightly different flavor and texture.
Yes! The salad is best enjoyed within a few hours of preparation for optimal texture. However, you can prepare the ingredients separately (chop the cauliflower, make the dressing, etc.) and assemble it just before serving.
If stored in an airtight container, the salad should last 2-3 days.
This salad is incredibly versatile! It would be delicious with grilled chicken or grilled fish, with a vegetarian main like a veggie burger, or alongside a sandwich or wrap.
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes 
Yield: 6 This cauliflower salad bursts with flavor! A creamy dressing complements the crisp cauliflower, sun-dried tomatoes add tang, and toasted pine nuts bring a delightful crunch.
*You can use sun dried tomatoes packed in oil or packed dry. If packed in oil, you can substitute all or part of the olive oil in the salad dressing with oil from the jar to infuse even more flavor!
**You can omit the toasted pine nuts if desired, though we recommend using them if at all possible for the amount of nutty flavor they add. Substitute sunflower seeds or toasted almonds.
***If desired, you can use half Greek yogurt and half mayo for a lighter dressing; vegan mayo also works. Omit the feta cheese if desired for a dairy-free or vegan salad: you may want to add a bit more salt.
Category: Salad
Method: No cook
Cuisine: Vegetarian
Diet: VegetarianHere’s how to steam vegetables to get them on the table fast! Use this method to avoid soggy and bland…
Here’s how to steam vegetables to get them on the table fast! Use this method to avoid soggy and bland veggies: here they turn out crisp tender and delicious every time.
Want to steam vegetables? We’re here to help! Steaming one of the quickest vegetable cooking methods there is. It also has a bad rap, since if not done properly it can result in overcooked, bland, and soggy veggies.
But guess what? If you cook them until crisp tender and season them correctly, the veggies come out delicious every time! Here’s our master method for how to steam vegetables: the right way.
First, you have a specific vegetable in mind, we’ve got several specific recipes for you. Pick from one of the methods below:
You’ll need a steamer basket or steamer pan to make this recipe. Here’s a steamer basket you can buy online that works for any pan you have. In these photos, you’ll see we used a skillet with a custom steamer basket. It’s an option too, but not required for steaming!
The most important thing to remember when steaming vegetables: don’t be tempted to overcook them. Steam the vegetables until they’re crisp tender. You’ll need to be ready to taste test, fork in hand! Cooking vegetables even a few minutes past the right timing makes them go from bright and crisp to faded and mushy. Here’s how to steam vegetables using a steamer basket:
Step 1: Chop the vegetables into uniform bite-sized pieces, which helps them to cook evenly. The thicker the vegetable, the longer it will take to cook. (This is important for hard vegetables like carrots: the smaller the pieces, the shorter the cook time.)
Step 2: Add 1 inch water to the bottom of the saucepan or pot, then place the steamer basket in the pot. The surface of the water should be just under the basket. Bring it to a boil. Once boiling, add the vegetables to the basket and cover with a lid.
Step 3: Cook covered, until just tender when pricked with a fork. As a rule of thumb, broccoli takes 3 to 5 minutes, green beans and carrots 4 to 5 minutes, and cauliflower 10 to 12 minutes. (See the Vegetable Timing Chart below.) Taste test to be sure; the exact cook time varies based on the thickness and maturity of the vegetable.
Step 4: Carefully remove the veggies to a bowl, then toss with a bit of olive oil or butter and kosher salt. If you’d like, add flavor by using fresh lemon juice, fresh herbs, feta cheese crumbles, or other spices.
Each vegetable takes a different amount of time to steam. Here is a chart with the approximate timing for common vegetables:
Steaming vegetables is a fantastic way to make them into a quick and easy side dish! Here are a few more of our favorite side dish resources:
Steaming uses steam to cook vegetables, preserving more nutrients and their vibrant colors compared to boiling. Boiling vegetables can leach out vitamins and minerals into the water.
No! You can easily steam vegetables at home with basic kitchen equipment. A pot with a lid and a steamer basket or colander that fits snugly inside will do the trick.
Cut vegetables into uniform, bite-sized pieces for even cooking. This ensures all pieces cook through at the same time.
You only need a small amount of water – about 1-2 inches – in the bottom of the pot. The vegetables steam from the rising steam, not by being submerged in water.
Cooking time depends on the type and thickness of the vegetables. Tender vegetables like asparagus or green beans will cook in just a few minutes, while denser vegetables like carrots or potatoes will take longer. See the Vegetable Timing Chart above!
The vegetables should be tender-crisp, with a slight bite when pierced with a fork.
You can, but keep in mind the vegetables will come out with a soft texture. Shorten the cook time by a few minutes and taste test to assess doneness.
Prep Time: 5 minutes
Cook Time: 5 to 10 minutes
Total Time: 4 minute
Yield: Varies Here’s how to steam vegetables to get them on the table fast! Use this method to avoid soggy and bland veggies: here they turn out crisp tender and delicious every time.
Category: Side DishMethod: SteamedCuisine: VegetablesKeywords: How to Steam Vegetables
This vegan cauliflower soup is so thick and creamy without any milk or cream. The secret trick is using potatoes, which add a velvety texture to the soup. It can be tricky getting a thick and creamy soup without using any dairy products. But this recip…
This vegan cauliflower soup is so thick and creamy without any milk or cream. The secret trick is using potatoes, which add a velvety texture to the soup. It can be tricky getting a thick and creamy soup without using any dairy products. But this recipe accomplishes that with the help of potatoes! And you...
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Just 30 minutes until plant-based taco night is on. Grab your tortillas, friends!
These tacos owe their glory to the magical flavor combination that is Jamaican Jerk Seasoning.
Jerk Cauliflower Tacos with Mango Hot Sauce from Minimalist Baker →
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These crispy cauliflower tacos are a fun, delicious, family-friendly option for a weeknight meal. They are filled with vegetables and homemade spicy mayo sauce. Every bite is flavorful and crunchy. Taco Tuesday will never be the same after you get your…
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The post Cauliflower Tacos appeared first on My Pure Plants.
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