ightly blanch the romanesco and cauliflower in a large pot of
Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.
Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.
In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, dill pickles, and bacon (if using) to the dressing and stir until well coated.
Cover and refrigerate for 2 to 24 hours.
The longer the cauliflower salad chills, the better the flavor.
Break the cauliflower up into florets, then steam
large bowl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon
or the remainder of the recipe; the cashews can be stored
Mix together the Miracle Whip, Sweet 'N Low and vinegar.
Pour over chopped vegetables.
Add bacon bits and cheese.
Best if chilled a couple of hours before serving.
o 400\u00b0F.
Divide cauliflower among two large baking pans
he salad: Preheat the oven to 425\u00b0F. Spread the cauliflower on
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
nch pieces. Break up the cauliflower into florets.
7
Wash caulflower and remove core.
Wash broccoli and cut off stalks.
Pat dry with apper towels.
Break off cauliflower and broccoli florets into mixing bowl.
Add olives, cheese, bell pepper and tomatoes.
Mix in 1/4 cup salad dressing, taste, and add remaining salad dressing to taste.
Add salt and pepper to taste.
Cut up cauliflower in bite sized pieces.
Add onions, chopped celery, green pepper and olives.
Mix dressing with sugar, pepper and salt.
(Shake well in covered jar.)
Pour over cauliflower mixture.
Cover in sealed bowl.
Refrigerate.
This recipe is better after sitting overnight, so makes a great menu item to prepare ahead.
In a small bowl blend dressing ingredients with a wire whisk until well combined. Set aside.
In a very large bowl, toss together all salad ingregients, except sunflower seeds. Add dressing to salad and stir to coat.
Refrigerate salad for at least 2 hours to allow flavors to blend.
Add sunflower seeds just before serving.
Tear lettuce and cauliflower into bite-size pieces.
Put in bowl in layers with onion.
Mix the mayonnaise and sour cream together.
Pour over top of salad.
Fry bacon crisp and crumble over top.
Sprinkle with cheese.
Best to put dressing over 1 hour before serving.
May refrigerate 6 hours or overnight.
Toss before serving.
and sugar in a large salad bowl. Stir in the bacon
br>Tear apart broccoli and cauliflower florets into small bite-sized
hen drain well. Cook the cauliflower in boiling salted water for
Cut the cauliflower into small flowerettes Cut the broccoli into small bunches Slice the carrots In a bowl, mix the fat free Italian Dressing and 1 1/2 T horseradish Mix cauliflower, broccoli, carrots with the dressing mixture and refrigerate.