Cauliflower Salad Bowl Recipes

CAULIFLOWER SALAD BOWL

Cauliflower Salad Bowl image

This summer salad is high on taste but low on calories. It's refreshing with a steak or barbecue chicken.

Provided by Libby

Categories Salad Vegetable Salad Recipes Cauliflower

Time 4h15m

Yield 8

Number Of Ingredients 11

Ingredients

4 cups thinly sliced cauliflower
1 cup coarsely chopped olives
⅔ cup coarsely chopped green pepper
½ cup chopped onion
¼ cup chopped pimento peppers
½ cup canola oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons salt
½ teaspoon white sugar
¼ teaspoon ground black pepper

Steps:

Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.

Nutrition Facts : Calories 168.3 calories, Carbohydrate 6.6 g, Fat 16 g, Fiber 2.3 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 753.2 mg, Sugar 2.4 g

CAULIFLOWER SALAD

Cauliflower Salad image

Everyone who tries this salad loves it! I like to make it often when cauliflower is in season. People may be surprised, but there still are a lot of farms here on Long Island, and there's nothing quite like fresh Long Island produce. -Paula Pelis, Rocky Point, New York

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1 medium head cauliflower, cut into florets
1-1/2 cups diced carrots
1 cup sliced celery
3/4 cup sliced green onions
1/2 cup sliced radishes
1 cup plain yogurt
2 tablespoons white vinegar
1 tablespoon sugar
1 teaspoon caraway seeds
1 teaspoon celery seed
1/2 teaspoon salt, optional
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

CAULIFLOWER SALAD

Cauliflower Salad image

I came up with this one summer when I was on a low carb diet, it is similar to a potato salad but made without the potato.

Provided by Debbie Lopez

Categories Salad Vegetable Salad Recipes Cauliflower

Time 2h35m

Yield 6

Number Of Ingredients 10

Ingredients

1 head cauliflower, trimmed and cut into bite-size florets
¾ cup mayonnaise
1 tablespoon mustard
1 teaspoon salt
ground black pepper to taste
3 hard boiled eggs, chopped
1 onion, chopped
¾ cup frozen green peas, thawed
¼ cup dill pickles, chopped
3 slices crisply cooked bacon, crumbled

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.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 12.8 g, Cholesterol 103.4 mg, Fat 24.6 g, Fiber 4 g, Protein 6.9 g, SaturatedFat 4.1 g, Sodium 742.2 mg, Sugar 5.5 g

CAULIFLOWER SALAD BOWL

Cauliflower Salad Bowl image

This is a recipe my friend made and my husband fell in love with it and told me I needed to get the recipe. This is better the next day. This can easily be doubled.

Provided by Britt Os sweetie pie

Categories Cauliflower

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 cups thinly sliced cauliflower (1 head)
1 cup sliced black olives
2/3 cup chopped green bell pepper
1/2 cup chopped pimiento, diced
1 cup chopped onion
salad dressing
1/2 cup olive oil
3 tablespoons lemon juice
3 tablespoons red wine vinegar
2 teaspoons salt
2 teaspoons sugar
1/4 teaspoon pepper

Steps:

Sliced the cauliflower thin. Drain and dice the pimentos. Mix, mix, mix. Refrigerate.
Better made the day before as the ingredients blend.

Nutrition Facts : Calories 338.6, Fat 30.8, SaturatedFat 4.3, Sodium 1728, Carbohydrate 16.4, Fiber 4.8, Sugar 7.1, Protein 3

CAULIFLOWER-SALSA SALAD

Cauliflower-Salsa Salad image

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 medium head cauliflower
1 container (16 ounces) refrigerated fresh salsa
1 tablespoon garlic oil
1/4 teaspoon coarsely ground pepper
1 cup flat-leaf parsley or cilantro leaves

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.

Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 338mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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