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
LOADED CAULIFLOWER MOCK POTATO SALAD
When we tested this recipe for Low-Carb Loaded Cauliflower Mock Potato Salad, we couldn't stop eating it!
Provided by Kalyn Denny
Categories Salads
Time 45m
Number Of Ingredients 11
Steps:
- Cut up cauliflower into smallish same-sized pieces and steam 5-6 minutes in a vegetable steamer (affiliate link) or in a pan with a steamer insert (affiliate link). Test a piece after 5 minutes; you want the cauliflower fairly soft to resemble the texture of potatoes.
- Drain the cauliflower into a colander placed in the sink and let it cool while you prep other ingredients. Don't rinse; you want it to continue cooking a little.
- When you're ready to assemble the salad the cauliflower should be quite dry. If it isn't, spread it out on paper towels placed on the counter and pat dry.
- While the cauliflower cooks and then drains, cut bacon strips in short cross-wise strips and cook until the bacon is very crisp; then drain on paper towels.
- Make Perfect Hard-Boiled Eggs. (click that link to see the method I used, or use your favorite method.) Chop eggs coarsely.
- Slice the green onion. Get one cup of grated sharp cheddar ready.
- Whisk together the mayo, yellow mustard, 1 tsp. onion powder, salt, and fresh-ground black pepper to make the dressing.
- When you're ready to assemble the salad, put the well-drained (or blotted dry) cauliflower into a bowl and top with the chopped eggs.
- Season well with salt, fresh-ground black pepper, and 1/2 tsp. onion powder; then add the dressing and gently combine with the cauliflower and eggs.
- Add the crisp bacon pieces, sharp cheddar, and green onion and stir (gently) until the salad is well combined. (We saved out a little bacon, green onion, and cheese to garnish the top of the salad!)
- You can eat right away or let the salad chill for a few hours.
- Leftovers will keep well in the fridge overnight and can be eaten the next day, although you probably won't have much left over. I'm guessing it might keep up to two days, but I've only kept it overnight.
Nutrition Facts : Calories 466 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 191 milligrams cholesterol, Fat 40 grams fat, Fiber 3 grams fiber, Protein 18 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 793 grams sodium, Sugar 3 grams sugar, UnsaturatedFat 26 grams unsaturated fat
CAULIFLOWER POTATO SALAD RECIPE (LOW CARB PALEO POTATO SALAD)
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 MOCK 'POTATO' SALAD
Looking for a lower-carb option for your beloved potato salad? This Cauliflower Mock 'Potato' Salad recipe is for you!
Categories Salads
Time 20m
Yield about 10-12 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to a boil over high heat. Add chopped cauliflower; cover and cook for 5 minutes. Drain in a large colander and rinse under cold water to cool and stop the cooking process.
- Chop the cooked, cooled cauliflower florets into small bite-sized pieces.
- Combine cauliflower and all remaining ingredients. Chill for at least 30 minutes to allow flavors to blend.
- When ready to serve, taste and adjust salt and pepper as desired.
FULLY LOADED CAULIFLOWER SALAD
A lower in carb version of my favorite baked potato salad. Most people when I serve this can't tell right away that this is made with cauliflower. Even my cauliflower hating husband enjoys this salad!
Provided by Sarah Jo
Categories Salad Vegetable Salad Recipes Cauliflower
Time 2h10m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 200.2 calories, Carbohydrate 10 g, Cholesterol 29.7 mg, Fat 13.5 g, Fiber 3.2 g, Protein 11 g, SaturatedFat 5.5 g, Sodium 328.9 mg, Sugar 4.9 g
CAULIFLOWER MOCK "POTATO" SALAD
The taste of traditional potato salad that is as good (or better!) than the original without the carbs.
Provided by Lise P.
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Bring a pot of salted water to a boil over high heat. Add cleaned, chopped cauliflower; cover and cook for 5 minutes. Drain and rinse under cold water to cool. Place in fridge to further cool while completing step two.
- Combine all remaining ingredients except eggs.
- Add cooled cauliflower & chopped egg to bowl, fold gently to coat all the pieces. Chill for at least 30 minutes to allow flavors to blend.
- When ready to serve garnish with a sprinkle of additional paprika if desired.
Nutrition Facts : Calories 105.2, Fat 3.6, SaturatedFat 1, Cholesterol 93.2, Sodium 868.3, Carbohydrate 14.2, Fiber 4, Sugar 3.3, Protein 6.5
LOADED SUMMER CAULIFLOWER SALAD RECIPE BY TASTY
Here's what you need: cauliflower, olive oil, kosher salt, freshly ground black pepper, hard-boiled eggs, bacon, shredded cheddar cheese, scallions, French's yellow mustard, mayonnaise, lemon juice, garlic powder, paprika, freshly ground black pepper, kosher salt
Provided by Nathan Ng
Yield 4 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 621 calories, Carbohydrate 11 grams, Fat 59 grams, Fiber 4 grams, Protein 12 grams, Sugar 4 grams
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