Cauliflower Potato Salad Recipes

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CAULIFLOWER POTATO SALAD RECIPE (LOW CARB PALEO POTATO SALAD)



Cauliflower Potato Salad Recipe (Low Carb Paleo Potato Salad) image

This quick & easy cauliflower mock potato salad recipe is low carb, keto, paleo, gluten-free, whole 30, and healthy. It's a crowd pleaser for everyone, too!

Provided by Maya | Wholesome Yum

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 12

1 large head Cauliflower ((cut into small florets))
2/3 cup Mayonnaise
1 tbsp Apple cider vinegar
1 tbsp Dijon mustard
1/2 tsp Garlic powder
1/2 tsp Paprika
1/2 tsp Sea salt
1/4 tsp Black pepper
1/3 cup Onion ((finely diced))
1/3 cup Celery ((finely diced))
2 large Egg ((hard boiled, chopped))
Chives ((for garnish - optional))

Steps:

  • Cook the cauliflower on the stove or in the microwave.Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well.Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons (30 mL) of water. Microwave on high for 10 minutes, stirring halfway through. Drain well.
  • Meanwhile, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
  • Stir the cauliflower, onion, celery, and egg together with the dressing. If desired, garnish with chives and additional paprika.

Nutrition Facts : Calories 250 kcal, Carbohydrate 11 g, Protein 6 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 102 mg, Sodium 493 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 16 g, ServingSize 1 serving

CAULIFLOWER "POTATO SALAD" RECIPE BY TASTY



Cauliflower

Here's what you need: cauliflower, salt, pepper, olive oil, eggs, celery, red onion, greek yogurt, dijon mustard, honey, dill, olive oil, garlic, lemon

Provided by Kwesi James

Categories     Sides

Yield 6 servings

Number Of Ingredients 14

1 head cauliflower
salt, to taste
pepper, to taste
2 tablespoons olive oil
3 eggs, hard-boiled, chopped
3 stalks celery, diced
½ red onion, diced
½ cup greek yogurt
1 tablespoon dijon mustard
1 tablespoon honey
2 tablespoons dill, chopped
1 tablespoon olive oil
1 clove garlic, crushed
½ lemon, juiced

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Slice cauliflower into small florets.
  • Place cauliflower onto baking sheet and season with salt, pepper, and olive oil.
  • Bake in preheated oven for 25 minutes or until lightly browned and a bit crispy.
  • In a large bowl, combine all dressing ingredients. Set aside.
  • Once cauliflower is cooked, set aside and let cool slightly.
  • Dice eggs, onion, and celery.
  • In a large bowl, combine cauliflower, eggs, onion, celery, and dressing.
  • Garnish with more freshly chopped dill before serving.
  • Enjoy!

Nutrition Facts : Calories 178 calories, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, Sugar 9 grams

FAUX POTATO SALAD



Faux Potato Salad image

Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. -Mike Schulz, Tawas City, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 medium head cauliflower, broken into florets
1 medium carrot, chopped
2 hard-boiled large eggs, chopped
4 green onions, chopped
1 celery rib, chopped
1/4 cup pitted green olives, halved lengthwise
1/4 cup thinly sliced radishes
1/4 cup chopped dill pickle
1/4 cup fat-free mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook, covered, 4-7 minutes or until crisp-tender. Drain and rinse in cold water. Pat dry and place in a large bowl. Add carrot, eggs, green onions, celery, olives, radishes and pickle., In a small bowl, mix the remaining ingredients. Add to cauliflower mixture; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 61 calories, Fat 2g fat (0 saturated fat), Cholesterol 54mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CREAMY CAULIFLOWER "POTATO" SALAD



Creamy Cauliflower

You won't miss the potatoes in this light and tangy take on potato salad, which gains crunch from celery and a little kick from horseradish.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 side servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
1 pound cauliflower florets (from about 1 small head cauliflower)
2 tablespoons sour cream
2 tablespoons prepared horseradish
2 tablespoons mayonnaise
2 tablespoons chopped fresh chives
1 tablespoon cider vinegar
2 stalks celery, chopped into 1/4-inch pieces

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook until the cauliflower is soft and releases easily when pierced with a knife, about 8 minutes. Drain in a colander and spread out on a baking sheet. Pat the cauliflower dry with a clean kitchen towel or a paper towel, then set aside and let cool to room temperature, about 30 minutes.
  • Meanwhile, whisk together the sour cream, horseradish, mayonnaise, chives, cider vinegar, celery, 1 1/2 teaspoons salt and 1 teaspoon pepper in a medium bowl.
  • Fold the cauliflower into the dressing and season with more salt and pepper to taste. Serve immediately.

CAULIFLOWER POTATO SALAD



Cauliflower Potato Salad image

Low-carb mock potato salad. Chill several hours or overnight before serving for best flavor.

Provided by Tami Gerrard

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 2h13m

Yield 8

Number Of Ingredients 15

6 red potatoes
1 (2 pound) head cauliflower, cut into small florets
6 hard-boiled eggs, peeled and chopped
1 bunch green onions, chopped
1 cup chopped celery
½ teaspoon ground black pepper
2 eggs
¼ cup stevia powder
1 teaspoon cornstarch
1 (5 ounce) can evaporated milk
¼ cup apple cider vinegar
¼ cup white vinegar
1 teaspoon yellow mustard
¼ cup butter
1 cup olive oil mayonnaise

Steps:

  • Place potatoes in a large pot; add water to cover. Bring to a boil and cook until easily pierced with a fork, about 15 minutes. Drain. Let cool until easily handled, about 15 minutes. Peel and dice. Transfer to a large bowl.
  • Fill a saucepan 2/3 of the way with water and bring to a boil. Add cauliflower florets; cook until tender, 8 to 10 minutes. Drain in a colander and rinse with cold water to stop the cooking process, 1 to 2 minutes. Drain well. Blot with paper towels to remove excess moisture.
  • Place potatoes, cauliflower, hard-boiled eggs, green onions, celery, and black pepper in a large bowl; toss to combine.
  • Whisk eggs, stevia, and cornstarch together in a saucepan. Stir in evaporated milk, apple cider vinegar, white vinegar, and mustard. Cook over medium heat, stirring frequently, until dressing thickens, about 10 minutes. Remove from heat; stir in butter. Refrigerate until cool, about 30 minutes.
  • Fold mayonnaise into dressing. Stir into potato mixture gently until evenly coated.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 41 g, Cholesterol 235.8 mg, Fat 24.7 g, Fiber 6.6 g, Protein 13.5 g, SaturatedFat 6.1 g, Sodium 431.3 mg, Sugar 7.5 g

CAULIFLOWER "POTATO" SALAD



Cauliflower

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

1 large head cauliflower, cut into bite-sized pieces
6 slices bacon
2 hard-boiled eggs, diced
½ cup shredded Cheddar cheese
⅓ cup mayonnaise
¼ cup chopped red onion
1 tablespoon chopped fresh dill
1 tablespoon prepared yellow mustard
½ teaspoon salt
½ teaspoon ground black pepper

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



Cauliflower

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
1 large head of cauliflower, cut into bite-sized florets (6 to 8 cups)
A heaping 1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
Freshly ground black pepper
1/3 cup chopped dill pickles
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
3 hard-boiled eggs, peeled and chopped
2 celery stalks, chopped
1 shallot, diced

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.

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