Mock Potato Salad Cauliflower Recipes

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.

Steps:

• Chop the cauliflower into small pieces (should make about 4 cups). Set a large pot of water over high heat and bring to a boil. Cook the cauliflower pieces in the boiling water for about 5 minutes, until tender. Drain cauliflower and immerse in an ice water bath to stop the cooking process. Drain cauliflower well and then pat dry between several layers of paper towels. Place the cauliflower in a bowl with all of the remaining ingredients, except the garnishes, and fold together. Sprinkle with the paprika and parsley, and chill for at least 1 hour before serving. Tip: Be sure to fold all of the ingredients together until the salad is a nice yellow color.

Steps:

• Bring a pot of salted water to a boil over high heat. Add cleaned, chopped cauliflower; cover and cook for 5 minutes. Drain and rinse under cold water to cool. Place in fridge to further cool while completing step two.
• Combine all remaining ingredients except eggs.
• Add cooled cauliflower & chopped egg to bowl, fold gently to coat all the pieces. Chill for at least 30 minutes to allow flavors to blend.
• When ready to serve garnish with a sprinkle of additional paprika if desired.

Steps:

• Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
• Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.

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.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender-crisp, 3 to 5 minutes.
• Place cauliflower into a large mixing bowl and place in the refrigerator to chill for 2 hours.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble.
• Add bacon, eggs, Cheddar cheese, mayonnaise, onion, dill, mustard, salt, and pepper to the bowl of cauliflower and stir well to combine. Serve immediately.

Steps:

• Break cauliflower into bite-size florets, and microwave 3 minutes til crisp-tender. Shock in cold water, changing frequently, until cool. Blot with paper towels til completely dried.
• Chop boiled eggs. Crumble bacon. Add all vegetables, garlic, eggs, and bacon to large mixing bowl.
• Stir together sour cream, mayonnaise, and buttermilk til smooth. Pour over vegetable mixture and toss well.
• Chill at least 2 hours. Keeps 3-4 days in fridge.