Best Cauliflower Salad Bowl Recipes

Cauliflower Salad Bowl image

Provided by Libby

Time 4h15m

Yield 8

Number Of Ingredients 11

4 cups thinly sliced cauliflower
1 cup coarsely chopped olives
⅔ cup coarsely chopped green pepper
½ cup chopped onion
¼ cup chopped pimento peppers
½ cup canola oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons salt
½ teaspoon white sugar
¼ teaspoon ground black pepper

Steps:

Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.

Nutrition Facts : Calories 168.3 calories, Carbohydrate 6.6 g, Fat 16 g, Fiber 2.3 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 753.2 mg, Sugar 2.4 g

Cauliflower Salad Bowl image

Provided by Britt Os sweetie pie

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 cups thinly sliced cauliflower (1 head)
1 cup sliced black olives
2/3 cup chopped green bell pepper
1/2 cup chopped pimiento, diced
1 cup chopped onion
salad dressing
1/2 cup olive oil
3 tablespoons lemon juice
3 tablespoons red wine vinegar
2 teaspoons salt
2 teaspoons sugar
1/4 teaspoon pepper

Steps:

Sliced the cauliflower thin. Drain and dice the pimentos. Mix, mix, mix. Refrigerate.
Better made the day before as the ingredients blend.

Nutrition Facts : Calories 338.6, Fat 30.8, SaturatedFat 4.3, Sodium 1728, Carbohydrate 16.4, Fiber 4.8, Sugar 7.1, Protein 3

CAULIFLOWER SALAD BOWL image

Number Of Ingredients 11

4 cups cauliflower, thinly sliced
1 cup olives, coarsely chopped
2/3 cup green bell pepper, coarsely chopped
1/2 cup onion, chopped
1/4 cup pimento peppers, chopped
1/2 cup canola oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon white sugar
1/4 teaspoon ground black pepper

Steps:

Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth. Pour over vegetable mixture and toss to coat.
Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.
Note: Substituting olive oil may alter the flavor.