Colorful Cauliflower Salad Recipe

Name: Colorful Cauliflower Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. cauliflower, cut into very small flowerets; 1/2 c. thinly sliced radishes or red pepper; 1/2 c. coarsely shredded carrots; 1 Tbsp. vegetable oil; 1 tsp. wine vinegar; 1 Tbsp. water; 1 tsp. Dijon mustard; 2 tsp. dried chives; 1 tsp. sugar; 1/16 tsp. garlic powder; favorite lettuce; 3 1/3 c. unbleached flour; 4 Tbsp. sugar; 1 Tbsp. baking powder; 1/4 tsp. salt; 1/2 c. coarsely chopped walnuts (optional); 3/4 c. buttermilk; 1 stick chilled butter, cut into pieces; 1/2 c. raisins or currants; 3 eggs, slightly beaten

Servings: persons

1 c. cauliflower, cut into very small flowerets
1/2 c. thinly sliced radishes or red pepper
1/2 c. coarsely shredded carrots
1 Tbsp. vegetable oil
1 tsp. wine vinegar
1 Tbsp. water
1 tsp. Dijon mustard
2 tsp. dried chives
1 tsp. sugar
1/16 tsp. garlic powder
favorite lettuce
3 1/3 c. unbleached flour
4 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/2 c. coarsely chopped walnuts (optional)
3/4 c. buttermilk
1 stick chilled butter, cut into pieces
1/2 c. raisins or currants
3 eggs, slightly beaten

1
Preheat oven to 425u00b0.
2
Lightly grease a large baking sheet.
3
In a large bowl, stir together the flour, sugar, baking powder and salt.
4
In a small bowl, stir eggs and buttermilk; set aside.
5
Using a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
6
Stir in the raisins and walnuts. Make a well in the center and pour in egg/buttermilk mixture.
7
Stir until just combined.
8
Flour a counter or work surface; add the dough and knead a few strokes to evenly distribute the ingredients (it will be sticky).
9
Flour the surface of the dough and pat out into a rectangle.
10
Using a cleaver or knife, cut the scones into 3-inch squares and place on baking sheet.
11
The scones should not touch, but they can be close (1-inch apart).
12
They will expand when baked, but are easily separated.
13
Bake for 15 to 18 minutes until lightly browned.
14
Remove from pan and place on a cooling rack. They may be eaten hot or cold with butter or preserves.
15
They are just as good the next day; reheat and enjoy.

1694

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 c. cauliflower, cut into very small flowerets, 1/2 c. thinly sliced radishes or red pepper, 1/2 c. coarsely shredded carrots, 1 Tbsp. vegetable oil, and more.

Yes, Colorful Cauliflower Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Colorful Cauliflower Salad

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