Moms Cauliflower Salad Recipes

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MAKE AHEAD CAULIFLOWER SALAD

My mom's famous make-ahead cauliflower salad for picnics and barbeques.

Provided by Iwnbb

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time P1DT35m

Yield 8

Number Of Ingredients 8



Make Ahead Cauliflower Salad image

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.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 13.6 g, Cholesterol 33.9 mg, Fat 30.8 g, Fiber 2.9 g, Protein 10.7 g, SaturatedFat 6.4 g, Sodium 666.5 mg, Sugar 8.8 g

1 pound bacon
1 head iceberg lettuce, finely chopped
1 head cauliflower, florets finely chopped
1 large red onion, shaved thin
1 cup mayonnaise
3 tablespoons white sugar
⅓ cup grated Parmesan cheese
1 dash ground black pepper

ROASTED CAULIFLOWER SALAD

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 12 servings

Number Of Ingredients 11



Roasted Cauliflower Salad image

Steps:

  • Preheat the oven to 450 degrees F.
  • Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
  • Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
  • Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
  • Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.

2 heads cauliflower, cut into medium florets
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup pine nuts
1/4 cup pesto
3 tablespoons champagne vinegar
6 cups mixed baby arugula, spinach and kale
1/2 cup pitted Castelvetrano olives, halved
1/2 cup pitted kalamata olives, halved
1/2 cup fresh Italian parsley leaves

MOM'S BROCCOLI CAULIFLOWER SALAD

My mom's version of the classic recipe. This is always the first to disappear at our picnics and potlucks.

Provided by chicagorob

Categories     Pork

Time 20m

Yield 1/2 cup, 12 serving(s)

Number Of Ingredients 9



Mom's Broccoli Cauliflower Salad image

Steps:

  • Chop cauliflower, broccoli and red onion. Toss them together in a large bowl.
  • In another bowl whisk the Miracle Whip, sugar and red wine vinegar until smooth.
  • Toss dressing with the cauliflower, broccoli and red onion. Fold the rest of ingredients in and stir together.
  • For best results refrigerate overnight.

1/2 cauliflower head
2 bunches broccoli florets
1 medium red onion, finely chopped
1 1/2 cups Miracle Whip
1/3 cup sugar
2 tablespoons red wine vinegar
1/2 cup sunflower seeds
1 cup raisins
12 slices bacon, cook crisp and crumbled

FULLY LOADED CAULIFLOWER SALAD

A lower in carb version of my favorite baked potato salad. Most people when I serve this can't tell right away that this is made with cauliflower. Even my cauliflower hating husband enjoys this salad!

Provided by Sarah Jo

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 2h10m

Yield 6

Number Of Ingredients 12



Fully Loaded Cauliflower Salad image

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.

Nutrition Facts : Calories 200.2 calories, Carbohydrate 10 g, Cholesterol 29.7 mg, Fat 13.5 g, Fiber 3.2 g, Protein 11 g, SaturatedFat 5.5 g, Sodium 328.9 mg, Sugar 4.9 g

4 slices bacon
1 head cauliflower, chopped into bite size pieces
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
salt and ground black pepper to taste
½ cup fat-free sour cream
½ cup reduced-fat mayonnaise
4 ounces shredded sharp white Cheddar cheese
4 green onions, chopped
1 bunch chopped fresh chives
2 dashes hot pepper sauce (such as Frank's RedHot®)
¼ teaspoon paprika

MOM'S CAULIFLOWER SALAD

A great salad that uses uncooked vegetables. It is crisp and tasty. The green olives and bacon give it a great taste.

Provided by Miss Annie

Categories     Cauliflower

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 7



Mom's Cauliflower Salad image

Steps:

  • Break cauliflower into bite-size flowerettes.
  • Wash and drain thoroughly.
  • Toss with remaining ingredients.

1 head cauliflower
1/2 lb bacon, cooked and crumbled
2 medium tomatoes, diced
1 bunch green onion, chopped
1 cup diced cheddar cheese
1/2 cup pimento stuffed olive, sliced
1/2 cup mayonnaise

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