Gluten Free Potato Salad With Cauliflower Recipes
GLUTEN FREE "POTATO" SALAD WITH CAULIFLOWER
This healthier potato salad is perfect for picnics and barbecues. Replacing potato with cauliflower is a trick that I learned from the "low-carbers." And it is a good one! http://www.elanaspantry.com/no-potato-salad/
Provided by Elanas Pantry
Categories Free Of...
Time 15m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Chop cauliflower into small florets (½ inch).
- Steam cauliflower on the stove until fork-tender, not more or a stronger "cauliflower" smell develops.
- Allow cauliflower to cool then place in a large bowl.
- Add celery, onion, parsley and egg.
- Stir in veganaisse, mustard and salt.
- Serve.
Nutrition Facts : Calories 145.8, Fat 9.6, SaturatedFat 1.5, Cholesterol 105.8, Sodium 427.9, Carbohydrate 10.5, Fiber 4.3, Sugar 4.9, Protein 6.5
CREAMY CAULIFLOWER "POTATO" SALAD
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
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.
LOW-CARB CAULIFLOWER MOCK POTATO SALAD
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
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
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
GLUTEN-FREE OLD FASHIONED POTATO SALAD
Tangy dressing makes this potato salad better than what you can get from the deli.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 4h45m
Yield 8
Number Of Ingredients 9
Steps:
- Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.
- Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.
Nutrition Facts : Calories 430, Carbohydrate 22 g, Cholesterol 130 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 600 mg
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
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