CREAMY CAULIFLOWER SALAD
"My husband enjoyed this salad at a restaurant, so I went home and duplicated it," recalls Joan Rockvam from Alexandria, Minnesota. "He tried it and said, 'It's better than theirs!' So it's been a keeper."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a serving bowl, combine the cauliflower, celery, cheese and bacon. In a small bowl, combine the remaining ingredients; pour over cauliflower mixture and stir until coated. Cover and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 173 calories, Fat 8g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 862mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
CAULIFLOWER AND CHEESE SALAD
Found this on lowcarbgrub.com and wanted to save it here to make this summer as I think it will be great to take to bbq's! I am always looking for new low carb recipes and like the looks of this one.
Provided by Beverly292
Categories Cheese
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine the cauliflower, mayo, cream cheese, sour cream, cheddar cheese, and onion.
- Season with the salt and pepper to taste.
- Let refrigerate for 2 hours before serving.
Nutrition Facts : Calories 197.5, Fat 18.2, SaturatedFat 9.3, Cholesterol 48.7, Sodium 179.7, Carbohydrate 6.7, Fiber 1, Sugar 3.6, Protein 3.2
CAULIFLOWER CAESAR SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Cut 2 heads cauliflower into large florets; toss with olive oil and salt. Roast on 2 baking sheets at 425 degrees F until browned and tender, 35 to 40 minutes; let cool. Whisk 1/3 cup each plain yogurt and olive oil, 1/2 cup grated parmesan, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard and the juice of 1 lemon in a large bowl. Add the cauliflower, 1 cup each croutons and fresh parsley and 1/4 cup toasted pine nuts. Season with salt and pepper and toss.
CAULIFLOWER SALAD
Make and share this Cauliflower Salad recipe from Food.com.
Provided by Alliebaba
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, cut cauliflower into bite sized pieces. Add the shredded cabbage.
- Cook bacon and crumble it into salad mix.
- Add the parmesan and feta.
- Add enough Miracle Whip to make it creamy.
- Mix it all together and chill.
BACON CAULIFLOWER SALAD
My Aunt Lavern's special cauliflower salad recipe combines crispy-crunchy ingredients with a creamy dressing that's ever so slightly sweet. -Kelly Ward Hartman, Cape Coral, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cauliflower, bacon, cheese, green pepper and onion. In another bowl, combine mayonnaise and sugar; spoon over cauliflower mixture and toss to coat. Cover and refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 308 calories, Fat 28g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 456mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
CRUNCHY CAULIFLOWER, APPLE & BLUE CHEESE SALAD
A tasty combination of crunchy cauliflower, sweet apple and creamy, salty blue cheese
Provided by Good Food team
Categories Lunch, Main course
Time 15m
Yield Serves 4 as a light main, 6 as a side
Number Of Ingredients 9
Steps:
- Make the dressing by whisking the vinegar, olive or rapeseed oil and honey with some seasoning. Pour over the sliced apple then gently mix in the cauliflower, alfalfa sprouts and cheese. Scatter over the mint and the toasted seeds before serving.
Nutrition Facts : Calories 417 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.05 milligram of sodium
ROASTED CAULIFLOWER SALAD WITH HALLOUMI AND LEMON
Inspired by Mediterranean and Moroccan dishes, this tangy, earthy roasted cauliflower salad is a satisfying vegetarian meal. Spiced cauliflower, salty halloumi, peppery arugula, buttery avocado and a honey-lemon vinaigrette fill it with contrasting textures, temperatures and flavors. There's lots of room for substitutions or additions: Swap in orange zest and juice for the preserved lemon, smashed green olives for the avocado or kale for the arugula. If looking to bulk it up, you could toss in some seared shrimp, roasted chicken, pearl couscous or whole grains.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.
- In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 teaspoon salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
- Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You'll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.
- Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.
LOADED SUMMER CAULIFLOWER SALAD RECIPE BY TASTY
Here's what you need: cauliflower, olive oil, kosher salt, freshly ground black pepper, hard-boiled eggs, bacon, shredded cheddar cheese, scallions, French's yellow mustard, mayonnaise, lemon juice, garlic powder, paprika, freshly ground black pepper, kosher salt
Provided by Nathan Ng
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!
Nutrition Facts : Calories 621 calories, Carbohydrate 11 grams, Fat 59 grams, Fiber 4 grams, Protein 12 grams, Sugar 4 grams
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