Faux Tato Salad Recipes

CREAMY FAUXTATO SALAD

Steps:

• Place a steamer insert into a saucepan and add water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 7 minutes. Remove from heat and immediately rinse with cold water, then set aside to cool.
• Combine celery, green pepper, and onion in a large bowl. Add mayonnaise, vinegar, mustard, salt, and pepper and thoroughly mix together. Add cauliflower and eggs; toss lightly until mixed.
• Cover and chill for until flavors have melded, 6 to 24 hours.

CAULIFLOWER FAUX-TATO SALAD

Steps:

• Soak onion in water 10 minutes; drain and pat dry. In a large bowl, whisk together vinegar, lemon juice, and mustard with oil; season with salt and pepper. Stir in onion, celery stalks and leaves.
• Cut 1 pound cauliflower into bite-size florets (3 cups). Steam in a pot of salted simmering water fitted with a steamer basket until tender, 7 to 8 minutes. Drain and let cool slightly; add to salad. Toss to combine, season to taste, and serve. Salad can be transferred to an airtight container and refrigerated for up to 5 days.

CREAMY CAULIFLOWER SALAD

Steps:

• Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
• Cut the head of cauliflower into small bite sized florets and place on a baking sheet. Drizzle the cauliflower with olive oil and bake in the oven for 20 minutes until the cauliflower is tender and slightly golden in colour.
• While the cauliflower is baking, fry the bacon in a pan on the stove. Once it's crisp, roughly chop it into small bite sized pieces.
• In a food processor or using a hand blender combine the mayonnaise, pickles, dijon mustard, vinegar salt and pepper and blend until the pickles are broken into small pieces. Taste and adjust the seasoning as needed.
• Once the cauliflower is tender, remove from the oven and allow to cool before transferring to a salad bowl. Top with the chopped bacon, red onion, celery, parsley and chives. Pour the dressing over top and toss until well coated. Enjoy!

FAUX POTATO SALAD

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.

FAUX-TATO SALAD

Steps:

• Wash cauliflower and break into florets. Peel carrot and chop into medium size pieces. If I have time, I parboil the cauliflower for 2 minutes, just to soften it SLIGHTLY, but most times I skip this step. Personally, I prefer it raw.
• Working in batches, whiz cauliflower florets in a blade food processor until the pieces are about the size of cooked rice. Do the same with the carrot. Mix the two veggies together in a bowl.
• Chop green onions using both the white and green parts. Add to the veggies.
• Add celery seed. If you associate potato salad with a really celery taste, use more. If not, use less.
• Add mayo or salad dressing and fold to combine. Refrigerate to blend flavors. To fancy it up, add crumbled bacon slices and hard boiled egg slices on top, just before serving.

FAUX-TATO SALAD

Steps:

• Add the cauliflower and water to a large pot with a lid and steam until the cauliflower is very tender, 10 to 12 minutes. Drain, cool and dry the pieces well.
• While the cauliflower is cooking, add the turkey bacon to a nonstick skillet and saute until crisp, 3 to 4 minutes. Drain on a paper towel and cool.
• In a medium mixing bowl, whisk together the yogurt, olive oil, vinegar, honey, mustard, dill, salt and black pepper. Add the cooled cauliflower and bacon to the dressing as well as the scallions and celery. Stir to incorporate. Best if refrigerated 1 to 2 hours before serving (or overnight), but may be eaten right away.

FAUX-TATO SALAD

Steps:

• - Place cauliflower in microwave safe bowl and pour 1/3 cup water over it. Cover and microwave 6-8 minutes. - In a medium bowl, mix together the ranch mix, mayo, sour cream, dijon and salt. Set aside. - Once cool enough to handle, drain any excess water from cauliflower. Place 2 cups in blender and blend with creamer until blended. Pour mayo mixture into the blender and mix until blended and creamy. - Chop the rest of the cauliflower into bite-sized pieces. Place the cauliflower pieces in a large bowl. Add the onion, celery and vinegar. Toss and let sit for 5 minutes. Pour the blender mixture over the cauliflower and mix well. Add remaining ingredients and fold them in. Chill for several hours. Garnish with paprika sprinkles.

LOW CARB FAUX-TATO/CAULIFLOWER SALAD

Steps:

• Steam cauliflower florets until tender-crisp; drain and place in bowl.
• Chop eggs and add to cauliflower; add onion, olives, relish, seasonings, mustard and mayonnaise and mix well.
• Cover and refrigerate until chilled and flavors are well-blended.