Mock Potato Salad Cauliflower Recipes

CAULIFLOWER POTATO SALAD RECIPE (LOW CARB PALEO POTATO SALAD)

Cauliflower Potato Salad Recipe (Low Carb Paleo Potato Salad) image

This quick & easy cauliflower mock potato salad recipe is low carb, keto, paleo, gluten-free, whole 30, and healthy. It's a crowd pleaser for everyone, too!

Provided by Maya | Wholesome Yum

Time 15m

Number Of Ingredients 12

Ingredients

1 large head Cauliflower ((cut into small florets))
2/3 cup Mayonnaise
1 tbsp Apple cider vinegar
1 tbsp Dijon mustard
1/2 tsp Garlic powder
1/2 tsp Paprika
1/2 tsp Sea salt
1/4 tsp Black pepper
1/3 cup Onion ((finely diced))
1/3 cup Celery ((finely diced))
2 large Egg ((hard boiled, chopped))
Chives ((for garnish - optional))

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

Cauliflower Mock 'Potato' Salad image

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

Ingredients

Cauliflower - One large head of cauliflower makes a nice-sized bowlful.
Hard-boiled eggs - Chopped hard-boiled eggs add the flavor and "feel" of classic potato salad.
Mayonnaise - Serves as the base of the salad's dressing.
Sour cream - Combines with the salad's mayonnaise to bring nice creaminess to the dressing.
Sweet pickle relish - A bit of sweet pickle relish brings great flavor and a bit of textural crunch to the salad.
Onion - A bit of finely chopped onion amps up the salad's flavor. Use sweet Vidalia onion, if it's available.
Mustard - Add in a bit of basic prepared yellow mustard, a classic potato salad ingredient, for flavor.
Salt & pepper - Season the salad, to taste.
1 large head cauliflower, cut into small florets
3 hard-boiled eggs, chopped
3 T. mayonnaise
3 T. sour cream
1/4 c. sweet pickle relish
1 T. finely chopped onion {Vidalia onion, if available}
1 T. mustard
1 tsp. salt
1/4 tsp. ground black pepper

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.

CAULIFLOWER MOCK "POTATO" SALAD

Cauliflower Mock

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

Ingredients

1 head cauliflower, cut into bite-sized pieces
2 hard-boiled eggs, chopped
3 tablespoons mayonnaise
3 tablespoons Greek yogurt (or sour cream)
1/4 cup dill pickle relish
1 tablespoon finely chopped onion (Vidalia onion, if available)
1 tablespoon finely chopped celery
1 tablespoon Dijon mustard (or mustard of choice)
1 teaspoon turmeric
1 teaspoon mustard powder
1 teaspoon vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dill
1/4 teaspoon celery salt

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

MOCK " POTATO/CAULIFLOWER " SALAD

Mock

Make and share this Mock " Potato/Cauliflower " Salad recipe from Food.com.

Provided by heartbeat

Categories Cauliflower

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

3 cups cauliflower
2 stalks celery, chopped
3 hard-boiled eggs
4 green onions, chopped
3 slices bacon, microwaved crisp
1 garlic clove, minced
1/2 cup nonfat sour cream
1/4 cup fat-free mayonnaise
1/4 cup fat-free buttermilk

Steps:

Break cauliflower into bite-size florets, and microwave 3 minutes til crisp-tender. Shock in cold water, changing frequently, until cool. Blot with paper towels til completely dried.
Chop boiled eggs. Crumble bacon. Add all vegetables, garlic, eggs, and bacon to large mixing bowl.
Stir together sour cream, mayonnaise, and buttermilk til smooth. Pour over vegetable mixture and toss well.
Chill at least 2 hours. Keeps 3-4 days in fridge.

Nutrition Facts : Calories 67.9, Fat 4.2, SaturatedFat 1.4, Cholesterol 58.4, Sodium 124.1, Carbohydrate 4.4, Fiber 1, Sugar 2.1, Protein 3.4

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