Mixed Cauliflower Salad Food

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.

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.

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.

MOM'S CAULIFLOWER SALAD

Steps:

• Break cauliflower into bite-size flowerettes.
• Wash and drain thoroughly.
• Toss with remaining ingredients.

CAULIFLOWER SUMMER SALAD

Steps:

• Mix the salad dressing, ranch mix, cheese, onion and sugar together.
• Brown the bacon until crispy, drain and add to salad dressing mix and set aside.
• Clean the vegetables into bite size pieces, drain well.
• Slice the carrots and mix with the other vegetables.
• Mix the vegetables and dressing mix together and chill.
• Chill 2 hours before serving.

CAULIFLOWER SALAD

Steps:

• In a large bowl, cut cauliflower into bite sized pieces. Add the shredded cabbage.
• Cook bacon and crumble it into salad mix.
• Add the parmesan and feta.
• Add enough Miracle Whip to make it creamy.
• Mix it all together and chill.

MIXED CAULIFLOWER SALAD

Steps:

• Mix vegetables with apple and sprinkle with parsley.
• Toss with dressing and season as desired.
• Serve on a bed of spinach and top with eggs.

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.

CHILLED CAULIFLOWER SALAD

Steps:

• Soak frozen peas in a pot of hot water until heated through.
• Combine cauliflower, mayonnaise, vinegar, relish, banana pepper juice, sweet peppers, olives, banana peppers, black pepper, dill, and peas in a bowl. Refrigerate to meld flavors, at least 1 hour.

CAULIFLOWER SALAD

Steps:

• Wash the cauliflower and place in a two quart saucepan.
• Season and cover.
• Heat the pan over medium flame for 5 minutes.
• Reduce heat to low and cook for 15 minutes.
• Cool.
• Add the apple, celery and scallions to the cauliflower.
• Add the salad dressing and chill before serving.