Creamy Cauliflower Egg Salad Recipes

CREAMY CAULIFLOWER SALAD

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Toss cauliflower florets, tomatoes, bacon bits, cheese, and eggs together in a bowl.
• In a separate bowl, dissolve sugar into vinegar and lemon. Whisk in mayonnaise until thoroughly combined.
• Pour dressing over salad, and toss gently to coat. Cover and refrigerate until well-chilled. Toss again gently, and serve.

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 AND EGG SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain.
• Mix cooked cauliflower, hard-boiled eggs, carrot, green onions, sweet pickle relish, mayonnaise, and mustard in a large bowl; season with salt and black pepper.

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.

CREAMY CAULIFLOWER SALAD

Steps:

• Break the cauliflower up into florets, then steam it for 10-20 minutes- how firm you prefer the cauliflower is up to you (after having made this the first time, I've decided to leave it firmer for next time; the taste of very soft cauliflower in the salad is wonderful, but the texture was a little mushy).
• Mix together all ingredients except the cauliflower.
• When cauliflower is done, while still warm fold it into the mayo mixture- it makes it taste better to combine while warm.
• Put into serving container and garnish.
• Refrigerate for at least three hours before serving- the longer the better- the flavor is even better then next day!
• Notes from Julie: I use the dried minced onion because I like the texture, and omit the celery; some people might prefer sweet pickles and/or Miracle Whip, but eew, not me.
• Also, if you haven't had the chance to try Vegenaise, do so (even if you're not vegetarian); it tastes just like Best Foods and at a fraction of the calories and fat (20% lower in fat), and because it contains no dairy or egg product you don't have to worry about it going bad while sitting out at a picnic or potluck.