Cauliflower Mock Potato Salad Recipes

CAULIFLOWER POTATO SALAD RECIPE (LOW CARB PALEO POTATO SALAD)

Steps:

• Cook the cauliflower on the stove or in the microwave.Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well.Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons (30 mL) of water. Microwave on high for 10 minutes, stirring halfway through. Drain well.
• Meanwhile, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
• Stir the cauliflower, onion, celery, and egg together with the dressing. If desired, garnish with chives and additional paprika.

LOW CARB CAULIFLOWER MOCK POTATO SALAD

Steps:

• Steam the cauliflower until fork tender, about 10 minutes. Cool to room temperature for 20-30 minutes.
• Whisk the next 9 ingredients together, taste and adjust salt if needed.
• Stir the dressing in the bowl with the cauliflower then add in the onion, eggs and scallions.
• Chill for 30 minutes or until ready to serve.

LOADED CAULIFLOWER MOCK POTATO SALAD

Steps:

• Cut up cauliflower into smallish same-sized pieces and steam 5-6 minutes in a vegetable steamer (affiliate link) or in a pan with a steamer insert (affiliate link). Test a piece after 5 minutes; you want the cauliflower fairly soft to resemble the texture of potatoes.
• Drain the cauliflower into a colander placed in the sink and let it cool while you prep other ingredients. Don't rinse; you want it to continue cooking a little.
• When you're ready to assemble the salad the cauliflower should be quite dry. If it isn't, spread it out on paper towels placed on the counter and pat dry.
• While the cauliflower cooks and then drains, cut bacon strips in short cross-wise strips and cook until the bacon is very crisp; then drain on paper towels.
• Make Perfect Hard-Boiled Eggs. (click that link to see the method I used, or use your favorite method.) Chop eggs coarsely.
• Slice the green onion. Get one cup of grated sharp cheddar ready.
• Whisk together the mayo, yellow mustard, 1 tsp. onion powder, salt, and fresh-ground black pepper to make the dressing.
• When you're ready to assemble the salad, put the well-drained (or blotted dry) cauliflower into a bowl and top with the chopped eggs.
• Season well with salt, fresh-ground black pepper, and 1/2 tsp. onion powder; then add the dressing and gently combine with the cauliflower and eggs.
• Add the crisp bacon pieces, sharp cheddar, and green onion and stir (gently) until the salad is well combined. (We saved out a little bacon, green onion, and cheese to garnish the top of the salad!)
• You can eat right away or let the salad chill for a few hours.
• Leftovers will keep well in the fridge overnight and can be eaten the next day, although you probably won't have much left over. I'm guessing it might keep up to two days, but I've only kept it overnight.

LOW-CARB CAULIFLOWER MOCK POTATO SALAD

Steps:

• Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
• Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
• Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.

CAULIFLOWER MOCK 'POTATO' SALAD

Steps:

• Bring a pot of salted water to a boil over high heat. Add chopped cauliflower; cover and cook for 5 minutes. Drain in a large colander and rinse under cold water to cool and stop the cooking process.
• Chop the cooked, cooled cauliflower florets into small bite-sized pieces.
• Combine cauliflower and all remaining ingredients. Chill for at least 30 minutes to allow flavors to blend.
• When ready to serve, taste and adjust salt and pepper as desired.

CAULIFLOWER "POTATO SALAD" RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Slice cauliflower into small florets.
• Place cauliflower onto baking sheet and season with salt, pepper, and olive oil.
• Bake in preheated oven for 25 minutes or until lightly browned and a bit crispy.
• In a large bowl, combine all dressing ingredients. Set aside.
• Once cauliflower is cooked, set aside and let cool slightly.
• Dice eggs, onion, and celery.
• In a large bowl, combine cauliflower, eggs, onion, celery, and dressing.
• Garnish with more freshly chopped dill before serving.
• Enjoy!

OLD FASHIONED EGG MOCK POTATO SALAD RECIPE - (4.6/5)

Steps:

• Chop the cauliflower into small pieces (should make about 4 cups). Set a large pot of water over high heat and bring to a boil. Cook the cauliflower pieces in the boiling water for about 5 minutes, until tender. Drain cauliflower and immerse in an ice water bath to stop the cooking process. Drain cauliflower well and then pat dry between several layers of paper towels. Place the cauliflower in a bowl with all of the remaining ingredients, except the garnishes, and fold together. Sprinkle with the paprika and parsley, and chill for at least 1 hour before serving. Tip: Be sure to fold all of the ingredients together until the salad is a nice yellow color.

CAULIFLOWER MOCK "POTATO" SALAD

Steps:

• Bring a pot of salted water to a boil over high heat. Add cleaned, chopped cauliflower; cover and cook for 5 minutes. Drain and rinse under cold water to cool. Place in fridge to further cool while completing step two.
• Combine all remaining ingredients except eggs.
• Add cooled cauliflower & chopped egg to bowl, fold gently to coat all the pieces. Chill for at least 30 minutes to allow flavors to blend.
• When ready to serve garnish with a sprinkle of additional paprika if desired.

CAULIFLOWER "POTATO" SALAD

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender-crisp, 3 to 5 minutes.
• Place cauliflower into a large mixing bowl and place in the refrigerator to chill for 2 hours.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble.
• Add bacon, eggs, Cheddar cheese, mayonnaise, onion, dill, mustard, salt, and pepper to the bowl of cauliflower and stir well to combine. Serve immediately.

MOCK " POTATO/CAULIFLOWER " SALAD

Steps:

• Break cauliflower into bite-size florets, and microwave 3 minutes til crisp-tender. Shock in cold water, changing frequently, until cool. Blot with paper towels til completely dried.
• Chop boiled eggs. Crumble bacon. Add all vegetables, garlic, eggs, and bacon to large mixing bowl.
• Stir together sour cream, mayonnaise, and buttermilk til smooth. Pour over vegetable mixture and toss well.
• Chill at least 2 hours. Keeps 3-4 days in fridge.