Cauliflower And Cheese Salad Food

GINNY'S CAULIFLOWER AND PEA SALAD

Steps:

• In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese.
• Mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well.

LAYERED CAULIFLOWER SALAD

Steps:

• In an oblong (13x10) dish, layer first lettuce then cauliflower.
• Spread mayonnaise over cauliflower, then make a layer of chopped onion.
• Spread bacon over the onion, then make a layer of Parmesan cheese.
• Last, spread the sugar over the cheese.
• Refrigerate overnight, then toss before serving.

CAULIFLOWER SALAD WITH CHEDDAR AND BACON

Steps:

• Toss cauliflower, onion, and green bell pepper together in a bowl; add Cheddar cheese and crumbled bacon. Stir salad dressing and sugar together in a separate bowl, pour into cauliflower mixture, and toss until well coated. Chill in the refrigerator until flavors blend, about 2 hours.

MAKE AHEAD CAULIFLOWER SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces.
• Layer iceberg lettuce, cauliflower, red onion, bacon, mayonnaise, sugar, and Parmesan cheese in a large bowl, in that order. Cover tightly with plastic wrap. Place a heavy pan on top of the salad to press it down.
• Refrigerate for 24 to 36 hours, checking occasionally that salad is still pressed down.
• Toss salad; season with black pepper.

BACON CAULIFLOWER SALAD

Steps:

• In a large bowl, combine cauliflower, bacon, cheese, green pepper and onion. In another bowl, combine mayonnaise and sugar; spoon over cauliflower mixture and toss to coat. Cover and refrigerate at least 4 hours before serving.

FULLY LOADED CAULIFLOWER SALAD

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.

CHEESY CAULIFLOWER AND MUSHROOM SALAD

Steps:

• Cook the florets in boiling water.
• When just tender, drain out the florets in a colander.
• Add vinegar, salt, pepper and salad oil to the hot florets.
• Add mayonnaise.
• Toss the florets well so that they are well coated with mayonnaise.
• In 1 tbsp.
• of butter, saute the onions and mushrooms until dark golden brown.
• Keep aside.
• Grease a dish with butter.
• Put the florets on it.
• Top with grated cheese and the sauteed mushroom-onion mixture.
• Bake in a pre-heated oven on Gas Mark 6 at 200C until the cheese melts.
• Serve hot.

CAULIFLOWER AND CHEESE SALAD

Steps:

• In a large mixing bowl, combine the cauliflower, mayo, cream cheese, sour cream, cheddar cheese, and onion.
• Season with the salt and pepper to taste.
• Let refrigerate for 2 hours before serving.