LOADED SUMMER CAULIFLOWER SALAD RECIPE BY TASTY
Here's what you need: cauliflower, olive oil, kosher salt, freshly ground black pepper, hard-boiled eggs, bacon, shredded cheddar cheese, scallions, French's yellow mustard, mayonnaise, lemon juice, garlic powder, paprika, freshly ground black pepper, kosher salt
Provided by Nathan Ng
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF.
- In a bowl, toss cauliflower with olive oil, salt, and pepper. Spread in an even layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway through, until edges of the cauliflower start to brown and florets are tender. Remove from oven, let cool for a few minutes, then transfer to a large bowl.
- Slice hard-boiled eggs in half, then slice each half into 4 pieces. Roughly chop the bacon slices. Add the eggs and bacon to the bowl, along with cheddar cheese and scallions.
- In a separate bowl, whisk dressing ingredients together until smooth. Pour dressing over cauliflower and toss to coat everything well. Garnish with extra sliced scallions before serving.
- Enjoy!
Nutrition Facts : Calories 621 calories, Carbohydrate 11 grams, Fat 59 grams, Fiber 4 grams, Protein 12 grams, Sugar 4 grams
CAULIFLOWER SALAD
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
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 WITH CAPERS, PARSLEY AND VINEGAR
This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be. Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing. The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 45m
Yield Serves 6 as a starter or side dish
Number Of Ingredients 8
Steps:
- Place the cauliflower in a steaming basket over one inch of boiling water; cover and steam one minute. Lift the lid for 15 seconds, then cover again and steam for six to eight minutes until tender. Refresh with cold water, then drain on paper towels.
- In a large bowl, mix together the garlic, parsley, capers, vinegar and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold or at room temperature.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 115 milligrams, Sugar 2 grams
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