Egg Salad With Cauliflower Puree Recipes

CREAMY CAULIFLOWER EGG SALAD

Steps:

• Place cauliflower into a microwave-safe bowl, cover, and cook in microwave oven until tender, about 7 minutes. Uncover and cool for 5 minutes.
• Stir eggs, creamy salad dressing, celery, green onions, sour cream, apple cider vinegar, sugar, salt, and black pepper in a bowl until thoroughly combined. Mix cauliflower into dressing. Chill at least 1 hour before serving.

CAULIFLOWER EGG SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook cauliflower florets in the boiling water until tender, about 10 minutes; drain.
• Cut cooled cauliflower into small pieces and place in a bowl. Add eggs, mayonnaise, pickles, pickle juice, onion, salt, and pepper. Mix to combine. Refrigerate for 1 hour before serving. Garnish with chives.

CAULIFLOWER EGG SALAD

Steps:

• Cut the cauliflower into 1/2 inch chunks and steam or roast.
• If steaming, add in batches to microwave safe bowl, dripping wet, and cover with a wet paper towel.
• Cook for 6-8 minutes until soft.
• Cut the eggs in half and remove the yolks, discarding 4 of the yolks.
• Place two of the yolks into a small bowl to make the dressing then chop the rest of the egg whites adding it to the large bowl with the cauliflower.
• In the bowl with the egg yolks add the light mayonnaise, greek yogurt, apple cider vinegar, sugar, kosher salt, and black pepper.
• Gently mix the dressing into your cauliflower and chopped egg whites.
• Refrigerate for at least 2 hours but preferably longer.

EGG SALAD WITH CAULIFLOWER PUREE

Steps:

• Hard boil eggs. Let cool, peel and chop up and place in a bowl.
• Meanwhile, steam cauliflower florets until tender. You can puree cauliflower in a food processor or just mash it up with a fork. Add to eggs.
• Add a couple tablespoons of mayonnaise and plain yoghurt until the desired thickness.
• Add green onions to the mix and salt and pepper to taste.
• Add to toasted bread or enjoy a cold sandwich.

SCRAMBLED EGGS (WITH CAULIFLOWER)

Steps:

• In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan and salt.
• Coat a large nonstick skillet with cooking spray, then set the pan over medium-high heat.
• When the pan is hot, add the oil. Add the egg mixture, reduce the heat to low, and cook, stirring frequently with a silicone spatula, until the eggs are scrambled�firm but nice and moist (2-3 minutes).

LOADED SUMMER CAULIFLOWER SALAD RECIPE BY TASTY

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!