MOCK " POTATO/CAULIFLOWER " SALAD
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
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
CAULIFLOWER "POTATO" SALAD
Loaded with bacon, pickles, and dill, this cauliflower salad is better than potato salad.
Provided by bug
Categories Salad Vegetable Salad Recipes Cauliflower
Time 2h20m
Yield 6
Number Of Ingredients 10
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender-crisp, 3 to 5 minutes.
- Place cauliflower into a large mixing bowl and place in the refrigerator to chill for 2 hours.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble.
- Add bacon, eggs, Cheddar cheese, mayonnaise, onion, dill, mustard, salt, and pepper to the bowl of cauliflower and stir well to combine. Serve immediately.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 9.2 g, Cholesterol 97.5 mg, Fat 19.4 g, Fiber 3.8 g, Protein 11.5 g, SaturatedFat 5.7 g, Sodium 638.9 mg, Sugar 4.1 g
CAULIFLOWER "POTATO" SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 12
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.
LOW-CARB CAULIFLOWER MOCK POTATO SALAD
Need to cut a few carbs? This low-carb cauliflower salad substitutes cauliflower bites for potatoes. All the flavors you love in potato salad are here, minus a few carbs, plus more fiber! Garnish with additional crumbled bacon and fresh parsley if desired.
Provided by Bibi
Categories Salad Vegetable Salad Recipes Cauliflower
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
- Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
- Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 6.3 g, Cholesterol 63.4 mg, Fat 23.3 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 2000.7 mg, Sugar 3.2 g
CAULIFLOWER MOCK 'POTATO' SALAD
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
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
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
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
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評価の数 195カテゴリ Entree料理 American合計時間 35 分
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the cauliflower with salt, pepper and olive oil and spread evenly on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes until the cauliflower is fork tender. Set aside to cool.
- In a large bowl, make the dressing by whisking the mayonnaise, mustard and dill pickle juice. Add the chopped celery, red onions, pickles, cauliflower and eggs, and season with salt and pepper. Toss gently to combine evenly.
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