Cauliflower Salsa Salad Food

CAULIFLOWER SALAD

Steps:

• In a large bowl, toss cauliflower, carrots, celery, green onions and radishes. Combine all of the remaining ingredients; pour over vegetables and stir to coat. Cover and chill for several hours.

CAULIFLOWER SALAD

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.

ROASTED CAULIFLOWER SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
• Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
• Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
• In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
• Drizzle the salad with the dressing, then serve.
• Enjoy!

CREAMY CAULIFLOWER SALAD

Steps:

• In a serving bowl, combine the cauliflower, celery, cheese and bacon. In a small bowl, combine the remaining ingredients; pour over cauliflower mixture and stir until coated. Cover and refrigerate for 2 hours before serving.

CAULIFLOWER "POTATO" SALAD

Steps:

• Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
• Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.

TEX-MEX CAULIFLOWER RICE SALAD

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add one 16-ounce bag riced cauliflower (4 cups) and season with salt and pepper. Cook, tossing, until crisp-tender, about 1 minute. Stir in 1 cup thawed frozen fire-roasted corn. Spread out on a plate and let cool. Toss in a serving dish with one 15-ounce can black beans (drained and rinsed) and 1 cup pico de gallo (drained), adding 2 to 4 tablespoons of the pico de gallo liquid as needed.

CAULIFLOWER-SALSA SALAD

Steps:

• Cut cauliflower into florets. In a large saucepan, place steamer basket over 1 in. of water. Place cauliflower in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 6-8 minutes. Remove cauliflower and immediately drop into ice water. Drain and pat dry., Place cauliflower in a large bowl; toss with salsa, garlic oil and pepper; stir in parsley. Refrigerate at least 30 minutes before serving, or up to 2 hours.

TANGY CAULIFLOWER SALAD

Steps:

• Wash cauliflower and break into bite-sized flowerettes. Toss in lettuce, onion, cheese and bacon. In a seperate bowl, combine Miracle Whip, sugar and salt and pepper; blend well. Pour over cauliflower mixture and toss to coat.

DEE'S CAULIFLOWER AND SEAFOOD SALAD

Steps:

• Break up the cauliflower into bite size pieces.
• Chop the crab meat into bite size pieces.
• Add the rest of ingredients.
• Chill and eat.
• You can put this mixture on chopped lettuce to make a larger salad also.

CAULIFLOWER SALAD

Steps:

• Mix cauliflower, green onions, radishes, and sesame seeds.
• In a separate bowl, combine sour cream, mayo, and ranch dressing.
• Pour over cauliflower and mix until thoroughly combined.
• Note: This makes a lot of dressing.
• If you do not like your salads to be runny, buy two small heads of cauliflower or one really large one.
• Or cut back on the sour cream, mayo, and ranch dressing.

CAULIFLOWER SALAD

Steps:

• In a large bowl, mix vegetables and olives, not celery leaves.
• In a covered blender, at high speed, blend celery leaves and remaining ingredients, until celery leaves are just tiny,little flecks.
• Pour over vegetables,toss to mix well.
• Cover and refrigerate.
• Do early in the day or the night before, to allow flavors to properly meld.

CAULIFLOWER SALAD

Steps:

• Mix cauliflower, onion, cheese and bacon up in bowl.
• mix dressing of mayonnaise, sugar and vinegar.
• put dressing over salad.