Low Carb Faux Tatocauliflower Salad Recipes

CREAMY CAULIFLOWER SALAD

Creamy Cauliflower Salad image

This Creamy Cauliflower Faux-Tato Salad has all of the best parts of classic potato salad, but is low carb and Whole30! Oven roasted cauliflower florets combined with bacon, chives, red onion, celery and diced pickles and everything is tossed in a deliciously creamy dressing.

Provided by Every Last Bite

Categories Dairy Free Gluten Free Grain Free Nut Free Paleo SCD Legal Whole30

Time 30m

Number Of Ingredients 14

Ingredients

1 large head cauliflower
1/2 tbsp olive oil
1/3 cup bacon (approx 4-5 strips)
3/4 cup celery (finely chopped )
1/4 cup red onion (finely diced )
2 hard boiled eggs, roughly chopped ((optional))
3 tbsp chives (finely chopped)
3 tbsp parsley (finely chopped )
3/4 cup mayonnaise
1 tbsp chopped pickles
1/2 tsp dijon mustard
1/4 tsp salt
1/2 tsp pepper
1 tsp apple cider vinegar

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!

Nutrition Facts : Calories 204 kcal, Carbohydrate 17 g, Protein 7 g, Fat 14 g, Sodium 702 mg, Sugar 6 g, ServingSize 1 serving

LOW-CARB CAULIFLOWER MOCK POTATO SALAD

Low-Carb Cauliflower Mock Potato Salad image

Need to cut a few carbs? This low-carb cauliflower salad substitutes cauliflower bites for potatoes. All the flavors you love in potato salad are here, minus a few carbs, plus more fiber! Garnish with additional crumbled bacon and fresh parsley if desired.

Provided by Bibi

Categories Salad Vegetable Salad Recipes Cauliflower

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

4 quarts water
2 tablespoons salt
1 head cauliflower, cut into bite-sized pieces
1 cup mayonnaise
½ cup thinly sliced celery
3 slices cooked bacon, crumbled
4 tablespoons minced onion
3 tablespoons minced sweet pickles
1 teaspoon spicy mustard, or to taste
⅛ teaspoon ground turmeric
2 hard-boiled eggs, diced
salt and ground black pepper to taste

Steps:

Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 6.3 g, Cholesterol 63.4 mg, Fat 23.3 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 2000.7 mg, Sugar 3.2 g

CAULIFLOWER FAUX-TATO SALAD

Cauliflower Faux-tato Salad image

Bring this "faux-tato" salad toyour next cookout. It'll raise the bar for how good a vegetable salad can be-even without the carbs! Steamed cauliflower tossed with celery, onion, and a mustard vinaigrette results in a salad with satisfyingly tender bites that gets even better the next day as the flavors meld.

Provided by Lauryn Tyrell

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 55m

Yield Serves 4 to 6

Number Of Ingredients 8

Ingredients

1/2 cup sliced red onion
4 teaspoons red-wine vinegar
4 teaspoons fresh lemon juice
4 teaspoons grainy mustard
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup finely chopped celery stalks, plus 1/4 cup chopped celery leaves
1 pound cauliflower, cut into bite-size florets (3 cups)

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.

LOW CARB FAUX-TATO/CAULIFLOWER SALAD

Low Carb Faux-Tato/Cauliflower Salad image

If you are craving good ol' potato salad, this is a satisfying alternative! Bacon bits can be added for that extra oomph. If you like a sweeter tater salad add a little Splenda to the mayonnaise.

Provided by Mercy

Categories Cauliflower

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 cups cauliflower florets
2 hard-boiled eggs
1/2 cup finely chopped celery
3 tablespoons finely chopped green onions
5 small stuffed green olives, finely chopped
2 teaspoons pickle relish
salt and pepper, to taste
1 teaspoon mustard (or more, to taste)
1/3 cup mayonnaise (or more, to taste)

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.

Nutrition Facts : Calories 142.7, Fat 9.5, SaturatedFat 1.8, Cholesterol 98.3, Sodium 239.6, Carbohydrate 10.6, Fiber 2, Sugar 4.1, Protein 5.1

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