CAULIFLOWER AND EGG SALAD
This cauliflower salad combines hard-boiled eggs, shaved carrots, and green onions with a creamy dressing for a side dish for any occasion.
Provided by Rosalie
Categories Salad Vegetable Salad Recipes Cauliflower
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain.
- Mix cooked cauliflower, hard-boiled eggs, carrot, green onions, sweet pickle relish, mayonnaise, and mustard in a large bowl; season with salt and black pepper.
Nutrition Facts : Calories 116.4 calories, Carbohydrate 9.9 g, Cholesterol 110.4 mg, Fat 7 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 268.9 mg, Sugar 6.3 g
KETO CAULIFLOWER SALAD
Maybe we're biased, but we always make a bee-line for the eggy side dishes at BBQs, potlucks, and parties This cauliflower-filled alternative to potato salad is a great keto option, and features all the creaminess and rich flavor of picnic food and corner deli dishes, but with a fraction of the carbs
Provided by All Day I Dream About Food
Categories Better Desk Lunches Low Carb Meals Snacks and Apps
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large pot over medium high heat, bring 2 quarts of water to a boil. Gently lower eggs into water and boil for 12 minutes.
- While eggs are cooking, fill a medium bowl with ice and water. Once eggs are done, quickly transfer to the ice bath. Let eggs sit 10 minutes before peeling. Once peeled, roughly chop 2 of the eggs and slice the third.
- Place cauliflower pieces in another large pot and fill pot halfway with water. Bring to a boil and cook until cauliflower is just fork tender, about 3 minutes. Drain in a colander and let cool.
- In a large bowl, combine chopped eggs, cauliflower, celery, bacon, green onions, mayonnaise, Dijon, and paprika. Stir until well combined and the cauliflower is fully coated. Taste for seasoning and adjust with salt and pepper if desired.
- Transfer cauliflower salad to a serving bowl and top with the sliced egg and a pinch of paprika. Garnish with parsley if desired, and serve immediately or cover and chill in refrigerator.
- Be sure to cut the cauliflower even smaller than florets. This gives the salad the perfect texture and consistency.
- Cauliflower cooks much faster than potatoes, so you want a light touch here. Don't even leave the kitchen, because it will be done in a flash! Your cauliflower pieces should be just fork tender, because they'll keep cooking a bit once off the stove.
CHEDDAR BACON CAULIFLOWER POTATO SALAD
This cauliflower potato salad is loaded with grated cheddar and crispy bacon. I love easy summer side dishes like this and it's perfect to serve along any grilled meat or at your next potluck.
Provided by Karly Campbell
Categories Side Dishes
Time 15m
Number Of Ingredients 10
Steps:
- Chop the cauliflower into bite-sized pieces and place in a steamer basket.
- Steam for 3-5 minutes or until tender-crisp.
- Add the cauliflower to a large mixing bowl and place in the fridge to chill for 2 hours.
- Add the remaining ingredients to the bowl of cauliflower and stir well to combine.
- Serve immediately.
Nutrition Facts : Calories 210 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 463 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
KETO CAULIFLOWER, EGGS, AND BACON SALAD
I tried the Keto Potato Salad recipe on this site and liked it so much I wanted to make it a full meal, so I modified it accordingly. You can add onion and green onions and modify ratios depending on your tastes. Also good as a side dish.
Provided by virgi
Categories Salad Vegetable Salad Recipes Cauliflower
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Place 1/3 the cauliflower florets into a microwave-safe bowl, cover, and cook in the microwave until tender, about 6 minutes. Repeat with remaining cauliflower. Set aside to cool, about 30 minutes.
- Combine mayonnaise, mustard, pickles, and pickle juice in a large bowl. Add cooled cauliflower and mix with a spatula until florets are covered with dressing. Add cooked eggs and bacon; mix to combine. Cover and refrigerate for at least 1 hour so flavors can meld. Season with salt and pepper before serving.
Nutrition Facts : Calories 339.4 calories, Carbohydrate 16.6 g, Cholesterol 189.9 mg, Fat 25.2 g, Fiber 5.7 g, Protein 14.8 g, SaturatedFat 5.5 g, Sodium 1116.6 mg, Sugar 7.7 g
CAULIFLOWER POTATO SALAD
This low-carb mock potato salad featuring cauliflower is sure to be a hit at your next BBQ!
Provided by Marley (Sister Sidekick)
Yield 8 servings
Number Of Ingredients 13
Steps:
- Chop the cauliflower into small, 1/2-inch florets. Steam until tender, about 8 minutes. Place in a colander to dry out. Set aside.
- In a medium or large bowl, mix the celery, onion, dill pickle, pickle juice, mayonnaise, mustard, dill weed, and celery salt until combined. Add the cauliflower florets, and toss until well coated.
- Chop 4 of the hardboiled eggs. Fold the chopped eggs into the salad. Add salt & pepper to taste.
- Slice the remaining egg. Garnish salad with sliced egg, dill weed, and paprika. Enjoy!
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
CAULIFLOWER "POTATO" SALAD
Tender cauliflower with bacon, hard boiled eggs, pickles, green onions, and a crunch of celery dressed with mayo, mustard and spices makes this recipe a perfect low-carb mock potato salad.
Provided by Suzanne Ryan
Number Of Ingredients 12
Steps:
- Preheat the oven to 375° F. Line 2 large baking sheets with parchment.
- Place the cauliflower on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper. Toss together to make sure the cauliflower is evenly coated and spread into a single layer. Roast the cauliflower in the oven for 30-35 minutes, until the florets just begin to brown and are fork tender. Allow cauliflower to cool while you prepare the remaining ingredients.
- In a large bowl, combine mayo, mustard, chopped dill pickle and pickle juice, celery, green onion and chopped hard boiled eggs. Add cauliflower and mix everything together. Taste and season with more salt and pepper to your preference. Top with crumbled bacon. Refrigerate for at least 30 minutes before serving.
- Store in an airtight container in the refrigerator and enjoy within 3 days.
Nutrition Facts : ServingSize 0.5 cup, Calories 157 kcal, Carbohydrate 2 g, Protein 3 g, Fat 15 g, Fiber 1 g
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