Cauliflower Potato Salad Recipes

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LOW-CARB CAULIFLOWER MOCK POTATO SALAD



Low-Carb Cauliflower Mock Potato Salad image

Need to cut a few carbs? This low-carb cauliflower salad substitutes cauliflower bites for potatoes. All the flavors you love in potato salad are here, minus a few carbs, plus more fiber! Garnish with additional crumbled bacon and fresh parsley if desired.

Provided by Bibi

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 55m

Yield 8

Number Of Ingredients 12

4 quarts water
2 tablespoons salt
1 head cauliflower, cut into bite-sized pieces
1 cup mayonnaise
½ cup thinly sliced celery
3 slices cooked bacon, crumbled
4 tablespoons minced onion
3 tablespoons minced sweet pickles
1 teaspoon spicy mustard, or to taste
⅛ teaspoon ground turmeric
2 hard-boiled eggs, diced
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 6.3 g, Cholesterol 63.4 mg, Fat 23.3 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 2000.7 mg, Sugar 3.2 g

CAULIFLOWER "POTATO" SALAD



Cauliflower

This cauliflower "potato" salad recipe has all the flavor of your traditional potato salad--without the potato. We slashed carbs from this classic salad by using cauliflower instead, but kept all the familiar flavors the same.

Provided by Robin Bashinsky

Categories     Healthy Roasted Cauliflower Recipes

Time 40m

Number Of Ingredients 9

8 cups cauliflower florets (1 1/2- to 2-inch pieces)
2 tablespoons extra-virgin olive oil
½ cup thinly sliced scallions
½ cup mayonnaise
3 tablespoons dill pickle relish
2 tablespoons chopped fresh flat-leaf parsley
1 ½ tablespoons coarse Dijon mustard
½ teaspoon ground pepper
3 hard-boiled eggs, coarsely chopped

Steps:

  • Preheat oven to 450 degrees F. Toss cauliflower and oil together on a rimmed baking sheet; spread in an even layer. Roast, stirring once, until just tender, 10 to 12 minutes. Let cool for 15 minutes.
  • Transfer the cauliflower to a large bowl. Add scallions, mayonnaise, relish, parsley, mustard and pepper; stir well to coat. Gently fold in eggs.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 6.1 g, Cholesterol 75.6 mg, Fat 15.8 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 2.8 g, Sodium 316.7 mg, Sugar 2.3 g

CAULIFLOWER POTATO SALAD RECIPE (LOW CARB PALEO POTATO SALAD)



Cauliflower Potato Salad Recipe (Low Carb Paleo Potato Salad) image

This quick & easy cauliflower mock potato salad recipe is low carb, keto, paleo, gluten-free, whole 30, and healthy. It's a crowd pleaser for everyone, too!

Provided by Maya | Wholesome Yum

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 12

1 large head Cauliflower ((cut into small florets))
2/3 cup Mayonnaise
1 tbsp Apple cider vinegar
1 tbsp Dijon mustard
1/2 tsp Garlic powder
1/2 tsp Paprika
1/2 tsp Sea salt
1/4 tsp Black pepper
1/3 cup Onion ((finely diced))
1/3 cup Celery ((finely diced))
2 large Egg ((hard boiled, chopped))
Chives ((for garnish - optional))

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.

Nutrition Facts : Calories 250 kcal, Carbohydrate 11 g, Protein 6 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 102 mg, Sodium 493 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 16 g, ServingSize 1 serving

CAULIFLOWER "POTATO SALAD" RECIPE BY TASTY



Cauliflower

Here's what you need: cauliflower, salt, pepper, olive oil, eggs, celery, red onion, greek yogurt, dijon mustard, honey, dill, olive oil, garlic, lemon

Provided by Kwesi James

Categories     Sides

Yield 6 servings

Number Of Ingredients 14

1 head cauliflower
salt, to taste
pepper, to taste
2 tablespoons olive oil
3 eggs, hard-boiled, chopped
3 stalks celery, diced
½ red onion, diced
½ cup greek yogurt
1 tablespoon dijon mustard
1 tablespoon honey
2 tablespoons dill, chopped
1 tablespoon olive oil
1 clove garlic, crushed
½ lemon, juiced

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!

Nutrition Facts : Calories 178 calories, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, Sugar 9 grams

CAULIFLOWER "POTATO" SALAD



Cauliflower

Loaded with bacon, pickles, and dill, this cauliflower salad is better than potato salad.

Provided by bug

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 2h20m

Yield 6

Number Of Ingredients 10

1 large head cauliflower, cut into bite-sized pieces
6 slices bacon
2 hard-boiled eggs, diced
½ cup shredded Cheddar cheese
⅓ cup mayonnaise
¼ cup chopped red onion
1 tablespoon chopped fresh dill
1 tablespoon prepared yellow mustard
½ teaspoon salt
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 249.7 calories, Carbohydrate 9.2 g, Cholesterol 97.5 mg, Fat 19.4 g, Fiber 3.8 g, Protein 11.5 g, SaturatedFat 5.7 g, Sodium 638.9 mg, Sugar 4.1 g

CREAMY CAULIFLOWER "POTATO" SALAD



Creamy Cauliflower

You won't miss the potatoes in this light and tangy take on potato salad, which gains crunch from celery and a little kick from horseradish.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 side servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
1 pound cauliflower florets (from about 1 small head cauliflower)
2 tablespoons sour cream
2 tablespoons prepared horseradish
2 tablespoons mayonnaise
2 tablespoons chopped fresh chives
1 tablespoon cider vinegar
2 stalks celery, chopped into 1/4-inch pieces

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook until the cauliflower is soft and releases easily when pierced with a knife, about 8 minutes. Drain in a colander and spread out on a baking sheet. Pat the cauliflower dry with a clean kitchen towel or a paper towel, then set aside and let cool to room temperature, about 30 minutes.
  • Meanwhile, whisk together the sour cream, horseradish, mayonnaise, chives, cider vinegar, celery, 1 1/2 teaspoons salt and 1 teaspoon pepper in a medium bowl.
  • Fold the cauliflower into the dressing and season with more salt and pepper to taste. Serve immediately.

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