Cauliflower Faux Tato Salad Recipes
LOW-CARB FAUXTATO SALAD
Low-carb cauliflower salad that tastes just like a standard potato salad; serve chilled or warm.
Provided by SHAUNH
Categories Salad Vegetable Salad Recipes Cauliflower
Time 20m
Yield 4
Number Of Ingredients 7
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, about 5 minutes.
- Mix cauliflower, eggs, mayonnaise, dill pickle relish, green onion, mustard, salt, and pepper together in a bowl.
Nutrition Facts : Calories 315.3 calories, Carbohydrate 9.7 g, Cholesterol 222.4 mg, Fat 27.5 g, Fiber 3.9 g, Protein 9.7 g, SaturatedFat 4.9 g, Sodium 409.9 mg, Sugar 4.5 g
CREAMY FAUXTATO SALAD
I wanted to find a keto-friendly way to still have my potato salad with the Christmas ham. Came out so good, hubby went back for seconds. Essentially, you can just replace the potatoes with steamed cauliflower in your favorite potato salad recipe. I took my mom's creamy potato salad and changed the potatoes for cauliflower.
Provided by April D
Categories Salad Vegetable Salad Recipes Cauliflower
Time 6h40m
Yield 12
Number Of Ingredients 10
Steps:
- Place a steamer insert into a saucepan and add water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 7 minutes. Remove from heat and immediately rinse with cold water, then set aside to cool.
- Combine celery, green pepper, and onion in a large bowl. Add mayonnaise, vinegar, mustard, salt, and pepper and thoroughly mix together. Add cauliflower and eggs; toss lightly until mixed.
- Cover and chill for until flavors have melded, 6 to 24 hours.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 5 g, Cholesterol 114.7 mg, Fat 20.9 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 3.6 g, Sodium 312.2 mg, Sugar 2.3 g
FAUX POTATO SALAD
Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. -Mike Schulz, Tawas City, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook, covered, 4-7 minutes or until crisp-tender. Drain and rinse in cold water. Pat dry and place in a large bowl. Add carrot, eggs, green onions, celery, olives, radishes and pickle., In a small bowl, mix the remaining ingredients. Add to cauliflower mixture; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 61 calories, Fat 2g fat (0 saturated fat), Cholesterol 54mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CAULIFLOWER FAUX-TATO SALAD
Bring this "faux-tato" salad toyour next cookout. It'll raise the bar for how good a vegetable salad can be-even without the carbs! Steamed cauliflower tossed with celery, onion, and a mustard vinaigrette results in a salad with satisfyingly tender bites that gets even better the next day as the flavors meld.
Provided by Lauryn Tyrell
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 55m
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Soak onion in water 10 minutes; drain and pat dry. In a large bowl, whisk together vinegar, lemon juice, and mustard with oil; season with salt and pepper. Stir in onion, celery stalks and leaves.
- Cut 1 pound cauliflower into bite-size florets (3 cups). Steam in a pot of salted simmering water fitted with a steamer basket until tender, 7 to 8 minutes. Drain and let cool slightly; add to salad. Toss to combine, season to taste, and serve. Salad can be transferred to an airtight container and refrigerated for up to 5 days.
CAULIFLOWER SALAD
Dress up cauliflower with red wine vinegar, olive oil, currants, and a pinch of sugar for a delicious and healthy salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- In a small pot combine currants, vinegar, and a pinch of sugar. Bring to a simmer, then remove from heat. Cool to room temperature and whisk in oil; season with salt and pepper.
- Meanwhile, steam cauliflower until crisp-tender, about 10 minutes. In a large bowl, combine cauliflower, onion, celery, parsley, and currant mixture. Season with salt and pepper and toss to combine.
Nutrition Facts : Calories 182 g, Fat 11 g, Fiber 7 g, Protein 6 g, Sodium 483 g
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