Cauliflower Radish Salad Recipes

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces.
• Layer iceberg lettuce, cauliflower, red onion, bacon, mayonnaise, sugar, and Parmesan cheese in a large bowl, in that order. Cover tightly with plastic wrap. Place a heavy pan on top of the salad to press it down.
• Refrigerate for 24 to 36 hours, checking occasionally that salad is still pressed down.
• Toss salad; season with black pepper.

Steps:

• In a large bowl, combine the cauliflower, radishes and green pepper. In a small bowl, combine the remaining ingredients. Pour over cauliflower mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving.

Steps:

• In a bowl, combine the cauliflower, onions and water chestnuts. In a small bowl, combine the mayonnaise, lemon juice and salad dressing mix. Pour over vegetables; toss to coat. Cover and chill for at least 2 hours. Just before serving, stir in radishes.

Steps:

• Mix cauliflower, green onions, radishes, and sesame seeds.
• In a separate bowl, combine sour cream, mayo, and ranch dressing.
• Pour over cauliflower and mix until thoroughly combined.
• Note: This makes a lot of dressing.
• If you do not like your salads to be runny, buy two small heads of cauliflower or one really large one.
• Or cut back on the sour cream, mayo, and ranch dressing.

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble into bacon bits.
• Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Combine the cauliflower, olive oil, garlic, salt, and black pepper in large bowl. Spread the cauliflower on the foil-lined baking sheet, and roast in the preheated oven until the cauliflower is lightly browned, about 15 to 20 minutes. Cool.
• Place the cooled roasted cauliflower, sour cream, and mayonnaise in a large bowl; stir. Fold in the shredded Cheddar cheese, bacon bits, green onion, chives, pepper sauce, and paprika. Adjust salt and black pepper. Refrigerate for 1 to 2 hours before serving.