CAULIFLOWER "POTATO" SALAD
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
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
CAULIFLOWER-POTATO AND CARAWAY SALAD
Anthoxanthins- Not to be confused with anthocyanins found in red, blue and purple fruits and vegetables, anthoxanthins are responsible for the white and creamy yellows found in food. They are known for antioxidant properties, seeking out free radicals in the body and stabilizing them. Cauliflower is a wonderful source and proves that not all "white" food is bad for you!
Provided by Food Network Kitchen
Categories side-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a medium pot, cover with water and bring to a boil over medium-high heat; lower the heat and simmer until fork-tender, 15 to 20 minutes. Add the cauliflower to the pot and cook until fork-tender, 2 to 3 minutes. Drain and let rest until cool enough to handle. Peel off the potato skins (use a clean dish towel to rub off the skins) and cut into chunks. Combine the potatoes, cauliflower and onions in a medium bowl.
- Combine 1/2 cup water, the vinegar, sugar, caraway, 1/2 teaspoon salt, the peppercorns and dill in a small pot and bring to a simmer. Strain and pour the hot vinegar mixture over the vegetables, and toss in another 1/4 teaspoon salt. Cover and refrigerate until cold, tossing occasionally, at least 2 hours (up to overnight).
Nutrition Facts : Calories 120 calorie, Cholesterol 0 milligrams, Sodium 380 milligrams, Carbohydrate 28 grams, Fiber 3 grams, Protein 4 grams, Sugar 5 grams
CREAMY CAULIFLOWER SALAD
This recipe is based on my mom's wonderful potato salad. I made it because I was missing potato salad and I figured that substituting cauliflower would work pretty well... and it does! Without the potato it's perfect for folks who are diabetic or working on lower carb menus, but even those who aren't watching carbs enjoy it. Very tasty! Go to www followyourheart com for more information on Vegenaise.
Provided by Julesong
Categories Cauliflower
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Break the cauliflower up into florets, then steam it for 10-20 minutes- how firm you prefer the cauliflower is up to you (after having made this the first time, I've decided to leave it firmer for next time; the taste of very soft cauliflower in the salad is wonderful, but the texture was a little mushy).
- Mix together all ingredients except the cauliflower.
- When cauliflower is done, while still warm fold it into the mayo mixture- it makes it taste better to combine while warm.
- Put into serving container and garnish.
- Refrigerate for at least three hours before serving- the longer the better- the flavor is even better then next day!
- Notes from Julie: I use the dried minced onion because I like the texture, and omit the celery; some people might prefer sweet pickles and/or Miracle Whip, but eew, not me.
- Also, if you haven't had the chance to try Vegenaise, do so (even if you're not vegetarian); it tastes just like Best Foods and at a fraction of the calories and fat (20% lower in fat), and because it contains no dairy or egg product you don't have to worry about it going bad while sitting out at a picnic or potluck.
CAULIFLOWER "POTATO SALAD" RECIPE BY TASTY
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
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
CREAMY CAULIFLOWER SALAD
This cauliflower, tossed in a sweet and slightly sour dressing with lots of other goodies, is sure to be a crowd pleaser!
Provided by BOOKCHICKADEE
Categories Salad Vegetable Salad Recipes Cauliflower
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
- Toss cauliflower florets, tomatoes, bacon bits, cheese, and eggs together in a bowl.
- In a separate bowl, dissolve sugar into vinegar and lemon. Whisk in mayonnaise until thoroughly combined.
- Pour dressing over salad, and toss gently to coat. Cover and refrigerate until well-chilled. Toss again gently, and serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 18.5 g, Cholesterol 128.5 mg, Fat 34.6 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 6.7 g, Sodium 414.9 mg, Sugar 14.2 g
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
CREAMY CAULIFLOWER SALAD
Move over potato salad! Creamy Cauliflower Salad is the new must-try salad in town, and it's packing some serious cauliflower power! Creamy Cauliflower Salad features crispy bacon, green onions and celery.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Cook cauliflower in saucepan of boiling water 8 to 10 min. or until softened. (Do not overcook.) Drain cauliflower. Rinse under cold running water 2 min. or until cooled; drain well. Blot dry with paper towel.
- Combine mayo, mustard, celery and onions in medium bowl. Add cauliflower; mix lightly. Top with bacon.
- Refrigerate 1 hour or until chilled.
Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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