Cauliflower Caesar Salad Food

CAULIFLOWER SALAD

Cauliflower Salad image

I came up with this one summer when I was on a low carb diet, it is similar to a potato salad but made without the potato.

Provided by Debbie Lopez

Categories Salad Vegetable Salad Recipes Cauliflower

Time 2h35m

Yield 6

Number Of Ingredients 10

Ingredients

1 head cauliflower, trimmed and cut into bite-size florets
¾ cup mayonnaise
1 tablespoon mustard
1 teaspoon salt
ground black pepper to taste
3 hard boiled eggs, chopped
1 onion, chopped
¾ cup frozen green peas, thawed
¼ cup dill pickles, chopped
3 slices crisply cooked bacon, crumbled

Steps:

Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 12.8 g, Cholesterol 103.4 mg, Fat 24.6 g, Fiber 4 g, Protein 6.9 g, SaturatedFat 4.1 g, Sodium 742.2 mg, Sugar 5.5 g

CAULIFLOWER SALAD WITH CAPERS, PARSLEY AND VINEGAR

Cauliflower Salad With Capers, Parsley and Vinegar image

This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be. Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing. The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.

Provided by Martha Rose Shulman

Categories easy, side dish

Time 45m

Yield Serves 6 as a starter or side dish

Number Of Ingredients 8

Ingredients

1 large or 2 small to medium cauliflowers, broken into florets; or about 6 cups mixed white, orange, green and purple cauliflower
1 to 2 garlic cloves (to taste), minced
1/4 cup chopped flat-leaf parsley
3 tablespoons capers, drained and rinsed
2 to 3 tablespoons white wine vinegar or Champagne vinegar (to taste)
6 tablespoons extra virgin olive oil
Salt
freshly ground pepper

Steps:

Place the cauliflower in a steaming basket over one inch of boiling water; cover and steam one minute. Lift the lid for 15 seconds, then cover again and steam for six to eight minutes until tender. Refresh with cold water, then drain on paper towels.
In a large bowl, mix together the garlic, parsley, capers, vinegar and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold or at room temperature.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 115 milligrams, Sugar 2 grams

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