Cauliflower salad come in a few variations, here you can find out how to prepare a cauliflower & orange salad and marinated cauliflower salad.

Cauliflower & Orange Salad
Orange and tarragon adds a very strange and unusual flavor combination to this fresh green salad.

Ingredients:
1/3 Cup oil.
1/4 Cup orange juice.
2 Tbsp. Tarragon vinegar.
1/2 tsp. Dried tarragon leaves.
1/4 tsp. Pepper.
1/2 tsp. Salt.
2 Cups cauliflower florets.
2 Zucchini, sliced.
1/2 Cup chopped green onions.
8 Cups mixed salad greens.

Method:
1. Get a small jar with a screw on lid and put in the oil, juice, vinegar, tarragon, salt and pepper. Shake them well together to get a good mix.
2. Cook the cauliflower in florets for about 1 min in boiling water then drain and place in a large bowl.
3. Pour salad dressing over the warm cauliflower and toss. Add remaining ingredients except salad greens, toss, then cover and refrigerate for 2 hours. Add salad greens, toss and serve and great orange cauliflower salad.

Calories: 130.
Fat: 8 grams.
Sodium: 240 mg.
Carbs: 4 grams.

Hugs - Index, recipes, updates, search, links, contact information, broccoli & cauliflower salad, awards. www.hugs.org

Atkins - This salad is also great made with bright green broccoflower, a hybrid of cauliflower and broccoli, cauliflower salad. www.atkins.com

Santa Margherita - The great cabbage family comprises cauliflower, broccoli and Brussel sprouts., rainbow recipes - "Strong" cauliflower salad. www.santamargherita.com

Cooks.com - Recipe search for cauliflower salad. A nice selection of different recipes to choose from. www.cooks.com


Marinated Cauliflower Salad
Cauliflower to most people can be very bland, so why not mix in a few basic ingredients to make your taste buds water. The recipe below takes a shortcut on traditional vegetable marination techniques, a tangy caper vinaigrette is used to marinate a nicely blanched cauliflower. The out come is a very tasty salad for variation you could even add olives, scallions, peppers, anchovies or fresh herbs to the salad.

Ingredients:
1 Teaspoon minced shallot.
3 Tablespoons white wine vinegar or Champagne vinegar.
1 Teaspoon Dijon mustard.
1/3 Cup extra virgin olive oil.
2 Tablespoons capers, drained.
1 Tablespoon minced fresh parsley.
Salt, to taste.
Freshly ground pepper, to taste.

Method:
1. 1 Cauliflower, cut into 3/4-inch florets.
2. To make the vinaigrette, combine the shallot and vinegar in a small glass jar and let sit at room temperature for 10 minutes.
3. Add the mustard, oil, capers and parsley and shake vigorously to blend. Season to taste with salt and pepper.
4. Bring a large saucepan of water to a boil over high heat. Add the cauliflower florets and cook until they are crisp-tender, about 5 minutes. Do not overcook.
5. Drain the florets thoroughly and place in a medium bowl and pour the vinaigrette over the hot florets.
6. Marinate the cauliflower at room temperature for at least 1 hour before serving. The salad can be refrigerated, covered, for up to 3 days.