Cauliflower Egg Salad Recipes

CREAMY CAULIFLOWER EGG SALAD

Steps:

• Place cauliflower into a microwave-safe bowl, cover, and cook in microwave oven until tender, about 7 minutes. Uncover and cool for 5 minutes.
• Stir eggs, creamy salad dressing, celery, green onions, sour cream, apple cider vinegar, sugar, salt, and black pepper in a bowl until thoroughly combined. Mix cauliflower into dressing. Chill at least 1 hour before serving.

CAULIFLOWER EGG SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook cauliflower florets in the boiling water until tender, about 10 minutes; drain.
• Cut cooled cauliflower into small pieces and place in a bowl. Add eggs, mayonnaise, pickles, pickle juice, onion, salt, and pepper. Mix to combine. Refrigerate for 1 hour before serving. Garnish with chives.

CAULIFLOWER EGG SALAD

Steps:

• Cut the cauliflower into 1/2 inch chunks and steam or roast.
• If steaming, add in batches to microwave safe bowl, dripping wet, and cover with a wet paper towel.
• Cook for 6-8 minutes until soft.
• Cut the eggs in half and remove the yolks, discarding 4 of the yolks.
• Place two of the yolks into a small bowl to make the dressing then chop the rest of the egg whites adding it to the large bowl with the cauliflower.
• In the bowl with the egg yolks add the light mayonnaise, greek yogurt, apple cider vinegar, sugar, kosher salt, and black pepper.
• Gently mix the dressing into your cauliflower and chopped egg whites.
• Refrigerate for at least 2 hours but preferably longer.

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.