Yield 4 servings Number Of Ingredients 15 Steps:
Preheat oven to 400ºF. In a bowl, toss cauliflower with olive oil, salt, and pepper. Spread in an even layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway through, until edges of the cauliflower start to brown and florets are tender. Remove from oven, let cool for a few minutes, then transfer to a large bowl. Slice hard-boiled eggs in half, then slice each half into 4 pieces. Roughly chop the bacon slices. Add the eggs and bacon to the bowl, along with cheddar cheese and scallions. In a separate bowl, whisk dressing ingredients together until smooth. Pour dressing over cauliflower and toss to coat everything well. Garnish with extra sliced scallions before serving. Enjoy!
Time 2h45m Yield 1 large bowl, 8-12 serving(s) Number Of Ingredients 9 Steps:
Mix the salad dressing, ranch mix, cheese, onion and sugar together. Brown the bacon until crispy, drain and add to salad dressing mix and set aside. Clean the vegetables into bite size pieces, drain well. Slice the carrots and mix with the other vegetables. Mix the vegetables and dressing mix together and chill. Chill 2 hours before serving.
Yield 4 servings Number Of Ingredients 16 Steps:
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated. Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender. Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper. In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well. Drizzle the salad with the dressing, then serve. Enjoy!
Time 20m Yield 12 servings. Number Of Ingredients 12 Steps:
In a small saucepan, bring vinegar, oil and water just to a boil., Meanwhile, place next 5 ingredients in a large heatproof bowl. Add hot oil mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally. , Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.
Time 15m Yield 2 servings Number Of Ingredients 7 Steps:
Break cauliflower into bite-size florettes and steam 7 to 10 minutes. In bowl large enough to hold florettes, whisk together vinegar, oil, turmeric and coriander. Wash, dry and chop cilantro to make 1 tablespoon. When cauliflower is cooked, drain and stir into bowl, coating throughly with dressing. Sprinkle with cilantro and season with salt.
Time 1h25m Yield 4 Number Of Ingredients 11 Steps:
Soak frozen peas in a pot of hot water until heated through. Combine cauliflower, mayonnaise, vinegar, relish, banana pepper juice, sweet peppers, olives, banana peppers, black pepper, dill, and peas in a bowl. Refrigerate to meld flavors, at least 1 hour.
