Creamy Cauliflower Salad Recipes Recipes Recipe For Zucchini

CREAMY CAULIFLOWER SALAD

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.

GRILLED CAULIFLOWER SALAD

Steps:

• Preheat a grill to high.
• For the creamy goat cheese dressing: In a medium mixing bowl, combine the goat cheese, mayonnaise, sour cream, chives, lemon zest and juice, honey, vinegar, salt and pepper. Whisk together well to break up the goat cheese. Cover and refrigerate for 30 minutes prior to serving.
• For the salad: In a large mixing bowl, gently combine the cauliflower, carrots, bell peppers, onion, olive oil, red pepper flakes, salt and pepper. Char the vegetables on the grill on all sides, 6 to 8 minutes, removing the vegetables to a baking tray as done. Let cool. Cut the vegetables into a 1/2-inch dice.
• In a large mixing bowl, combined the charred vegetables and celery root. Pour the creamy goat cheese dressing over the top and mix together well. Put the arugula on a platter and top with the salad. Garnish with the crumbled goat cheese. Serve immediately.

FULLY LOADED CAULIFLOWER SALAD

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble into bacon bits.
• Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Combine the cauliflower, olive oil, garlic, salt, and black pepper in large bowl. Spread the cauliflower on the foil-lined baking sheet, and roast in the preheated oven until the cauliflower is lightly browned, about 15 to 20 minutes. Cool.
• Place the cooled roasted cauliflower, sour cream, and mayonnaise in a large bowl; stir. Fold in the shredded Cheddar cheese, bacon bits, green onion, chives, pepper sauce, and paprika. Adjust salt and black pepper. Refrigerate for 1 to 2 hours before serving.

CREAMY CAULIFLOWER SALAD

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.

CREAMY BROCCOLI / CAULIFLOWER SALAD

Steps:

• 1. Mix together salad ingredients. Mix together dressing ingredients. Pour over salad and stir till thoroughly coated. Refrigerate till ready to serve. I always do mine the day before serving. I think it is even better the next day. Enjoy!

CREAMY CAULIFLOWER SALAD

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.

CREAMY CAULIFLOWER SALAD

Steps:

• Separate 1 head of cauliflower into florets, and coarsely chop.
• Combine florets, green onions, and next four ingredients.
• Toss with bacon.

EASY ZUCCHINI CAULIFLOWER RICE

Steps:

• Pulse the cauliflower florets in a food processor for about 25-30 seconds until it's a rice-like consistency. Set aside.
• Add oil on pot or skillet over medium heat. Sauté onion for about 5 minutes. Then add zucchini, garlic powder, salt and black pepper. Cook for about 4 minutes.
• Add riced cauliflower, pesto and mix everything well. Cook until tender.
• When it's time to serve, top with hemp seeds and fresh chopped parsley.

CREAMY CAULIFLOWER "POTATO" SALAD

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.

CREAMY CAULIFLOWER SALAD

Steps:

• Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
• Cut the head of cauliflower into small bite sized florets and place on a baking sheet. Drizzle the cauliflower with olive oil and bake in the oven for 20 minutes until the cauliflower is tender and slightly golden in colour.
• While the cauliflower is baking, fry the bacon in a pan on the stove. Once it's crisp, roughly chop it into small bite sized pieces.
• In a food processor or using a hand blender combine the mayonnaise, pickles, dijon mustard, vinegar salt and pepper and blend until the pickles are broken into small pieces. Taste and adjust the seasoning as needed.
• Once the cauliflower is tender, remove from the oven and allow to cool before transferring to a salad bowl. Top with the chopped bacon, red onion, celery, parsley and chives. Pour the dressing over top and toss until well coated. Enjoy!