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Cauliflower

Roasted Cauliflower Salad

May 13, 2014 by Kay Leave a Comment

The cauliflower, roasted for a nutty flavor, is layered with tomatoes, bacon and shallots and is drizzled with a vinaigrette.

I’ll be honest, this was my first time roasting cauliflower and I must say, it was delicious and I will be finding other ways to use roasted cauliflower in future recipes.

I served this at a dinner party and it was well received by everyone, even  my husband, Mr. B who is not a lover of salads. I added the goat cheese at the last minute, and I am glad I did because it really adds a nice element to the salad.

I can’t wait for the arrival of weekly vegetables from Park Ridge Organics, so fresh and inviting in summer. I am dreaming of vegetables and what I will make with them!

Enjoy!

Kay Signature

 

 

 

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Roasted Cauliflower Salad

Rating: 51

Yield: 6 Servings as a side

Roasted Cauliflower Salad

Ingredients

  • 1 large head cauliflower split into bite size pieces
  • 1 pint grape tomatoes, halved
  • 1 large shallot, thinly sliced
  • 4 - 6 slices cooked bacon, crumbled
  • 4 tbsp. white balsamic vinegar *
  • 2 tbsp. olive oil
  • 1 1/2 tbsp. Dijon mustard
  • 1/4 tsp. garlic powder
  • 4 ounces goat cheese, crumbled

Instructions

  • Preheat oven to 425 degrees.
  • Add the cauliflower pieces on a baking sheet and drizzle with with olive oil. Bake the cauliflower for 20 minutes, until lightly browned.
  • While the cauliflower is roasting, cut your tomatoes, slice the shallot, crumble the bacon and goat cheese.
  • Whisk together the vinegar, olive oil, mustard and garlic powder.
  • Arrange the cauliflower on a plate or bowl, add the tomatoes, shallots, bacon and cheese. Drizzle the vinaigrette over the salad and serve.

Notes

* I used a cranberry pear balsamic vinegar.

3.1
http://www.lovefoodwillshare.com/roasted-cauliflower-salad/

Cut the cauliflower into small pieces.

Cut the cauliflower into small pieces.

Cute the tomatoes & shallots. Crumble the bacon and cheese. Mix the vinaigrette.

Cute the tomatoes & shallots. Crumble the bacon and cheese. Mix the vinaigrette.

The cauliflower should start to brown when the roasting is complete.

The cauliflower should start to brown when the roasting is complete.

Roasted Cauliflower Salad

Roasted Cauliflower Salad

Goat cheese is perfect on this salad.

Goat cheese is perfect on this salad.

Roasted Cauliflower Salad.

Roasted Cauliflower Salad.

A very tasty salad.

A very tasty salad.

Adapted from, Small Town Woman

This recipe was featured on:

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Filed Under: Salads Tagged With: Bacon, Cauliflower, Cheese, Shallot, Tomatoes, Vinaigrette

Cauliflower Cheese Soup

March 16, 2014 by Kay 9 Comments

Along with the cauliflower, this recipe for Cauliflower Cheese soup also features carrots and celery that add a nice element and the chicken broth makes the soup taste like you were cooking it all day long.

The cheese in this recipe for Cauliflower Cheese Soup puts the finishing touch on this delicious recipe. The soup would be fine without the cheese, but I think the cheese takes this soup over the top.

This is a perfect week night meal, it comes together quickly. Serve this along side some crusty french bread for dipping.  It’s perfect as a left over for lunch the next day!

Cauliflower Cheese Soup

Cauliflower Cheese Soup

 

 

 

Tender chunks of vegetables.

Tender chunks of vegetables.

 

 

Add extra cheese on top.

Add extra cheese on top.

 

 

 

Cauliflower Cheese Soup

Cauliflower Cheese Soup

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

Print
Cauliflower Cheese Soup

Rating: 51

Yield: 4-6 Servings

Cauliflower Cheese Soup

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 2 medium carrot, sliced thin
  • 2 stalks celery, sliced thin
  • 3 cups chicken broth
  • 3 tbsp. butter
  • 3 tbsp. flour
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • 2 cups milk, I used skim
  • 1 cup sharp cheddar cheese, shredded plus more for garnish

Instructions

  • In a large pot add the cauliflower, carrots, celery and chicken broth. Bring to a boil over high heat, reduce and cook for approx. 10 minutes or until the vegetables are tender.
  • Meanwhile, in a separate pot, melt the butter over medium heat. Whisk in the flour and whisk for 2 minutes. Add in the salt and pepper. Whisk in the milk and bring the mixture to a boil. Turn off the heat and stir in the cheddar cheese. Add this to the vegetable mixture, stir to combine and serve in bowls. Add more cheese as a garnish if you like.

Notes

You can substitute mild or medium cheddar cheese for the sharp.

3.1
http://www.lovefoodwillshare.com/cauliflower-cheese-soup/

 

 

 

Filed Under: Soups / Stews Tagged With: Broth, Carrots, Cauliflower, Celery, Cheese, Soup

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