Best Cauliflower And Egg Salad Recipes

CAULIFLOWER AND EGG SALAD

Cauliflower and Egg Salad image

This cauliflower salad combines hard-boiled eggs, shaved carrots, and green onions with a creamy dressing for a side dish for any occasion.

Provided by Rosalie

Categories Salad Vegetable Salad Recipes Cauliflower

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

4 cups cauliflower, broken into small florets
3 hard-boiled eggs, diced
½ small carrot, peeled and shaved into strips using a vegetable peeler
3 small green onions, chopped
5 tablespoons sweet pickle relish
5 tablespoons light mayonnaise
1 tablespoon mustard
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain.
Mix cooked cauliflower, hard-boiled eggs, carrot, green onions, sweet pickle relish, mayonnaise, and mustard in a large bowl; season with salt and black pepper.

Nutrition Facts : Calories 116.4 calories, Carbohydrate 9.9 g, Cholesterol 110.4 mg, Fat 7 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 268.9 mg, Sugar 6.3 g

POTATO, PEA, AND EGG SALAD WITH SOME SNEAKY CAULIFLOWER

Potato, Pea, and Egg Salad with Some Sneaky Cauliflower image

Potatoes, peas, and eggs in a classic salad dressing. Sneaking in a little cauliflower improves the nutrition without changing the taste. The firm potatoes camouflage the cauliflower from those who would balk at eating vegetables! Blanching the cauliflower and peas also helps preserve their nutrients.

Provided by Whitney Price

Categories Salad Vegetable Salad Recipes Cauliflower

Time 1h25m

Yield 10

Number Of Ingredients 10

Ingredients

4 eggs
6 large red potatoes, cubed
¾ cup fresh peas
½ small head cauliflower, broken into very small florets
1 cup soy salad dressing (such as Vegenaise®)
3 green onions, white and light green parts only, thinly sliced
2 tablespoons Dijon mustard
1 tablespoon minced fresh parsley
1 tablespoon dill pickle relish
salt and ground black pepper to taste

Steps:

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water, about 5 minutes.
Place potatoes into a large pot, cover with salted water, and bring to a boil; reduce heat to medium-low and simmer until tender but still firm, about 10 minutes. Remove potatoes with a slotted spoon, reserving hot potato water; place potatoes into a bowl to cool to room temperature, about 20 minutes.
Place peas and cauliflower florets in a metal strainer; place strainer into the hot potato water to blanch vegetables, about 3 minutes. Drain; allow to cool to room temperature, about 10 minutes.
Peel and chop eggs; place into bowl with potatoes. Place peas, cauliflower, salad dressing, green onions, Dijon mustard, parsley, and pickle relish; stir to coat all ingredients evenly with dressing. Season with salt and pepper; chill in the refrigerator until ready to serve.

Nutrition Facts : Calories 256.3 calories, Carbohydrate 42.5 g, Cholesterol 80.2 mg, Fat 7 g, Fiber 4.8 g, Protein 7.7 g, SaturatedFat 1.5 g, Sodium 254.1 mg, Sugar 4.3 g