Best Cauliflower Potato Salad Recipes

CAULIFLOWER "POTATO" SALAD

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.

CREAMY CAULIFLOWER "POTATO" SALAD

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook until the cauliflower is soft and releases easily when pierced with a knife, about 8 minutes. Drain in a colander and spread out on a baking sheet. Pat the cauliflower dry with a clean kitchen towel or a paper towel, then set aside and let cool to room temperature, about 30 minutes.
• Meanwhile, whisk together the sour cream, horseradish, mayonnaise, chives, cider vinegar, celery, 1 1/2 teaspoons salt and 1 teaspoon pepper in a medium bowl.
• Fold the cauliflower into the dressing and season with more salt and pepper to taste. Serve immediately.

CAULIFLOWER "POTATO SALAD" RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Slice cauliflower into small florets.
• Place cauliflower onto baking sheet and season with salt, pepper, and olive oil.
• Bake in preheated oven for 25 minutes or until lightly browned and a bit crispy.
• In a large bowl, combine all dressing ingredients. Set aside.
• Once cauliflower is cooked, set aside and let cool slightly.
• Dice eggs, onion, and celery.
• In a large bowl, combine cauliflower, eggs, onion, celery, and dressing.
• Garnish with more freshly chopped dill before serving.
• Enjoy!

CURRIED CAULIFLOWER AND POTATO SALAD

Steps:

• Coarsely chop the cauliflower and potatoes into 1/2-inch chunks and set aside.
• In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes. Transfer them to a spice grinder and pulse until ground to a fine powder, then pour them into a small dish and mix in the curry powder and cayenne.
• Set aside about 1 tablespoon each of the bell peppers and cilantro for garnish and place the rest in a large bowl. Add the mayonnaise, yogurt, red onion, celery, lemon juice and zest, reserved spices, and salt and black pepper to taste. Stir until smooth. Add the cauliflower and potatoes and mix well to coat evenly.
• Transfer the salad to a large serving bowl. Garnish with the green onions and the reserved cilantro and bell peppers. Serve.

POTATO, PEA, AND EGG SALAD WITH SOME SNEAKY CAULIFLOWER

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.

ATKINS CAULIFLOWER POTATO SALAD

Steps:

• Cook cauliflower in a large pot of boiling water 10 minsutes or until tender.
• Drain and rinse with cold water.
• In a large mixing bowl, mix mayonnaise, lemon juice, sugar substitute and mustard.
• Add cauliflower, green onions and pepper.
• Mix well until vegetables are evenly coated with dressing.
• Add salt and pepper to taste.
• Chill 30 mins.

CURRIED CAULIFLOWER AND POTATO SALAD WITH CILANTRO EMULSION

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cauliflower with the ghee, curry powder and 2 teaspoons of the salt, and then transfer to a foil-lined baking sheet. Roast until just tender and slightly charred, stirring occasionally, about 20 minutes.
• Place the potatoes in a large pot and cover with 3 inches of cold water. Stir in the remaining 1 tablespoon salt and bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, about 10 minutes. Drain and transfer to a large rimmed baking sheet, drizzle with the white wine vinegar and let cool slightly.
• Combine the potatoes and cauliflower in a large bowl. Toss with the peas, cilantro, mint, ginger, garlic, onions and Cilantro Emulsion until thoroughly combined. Season with more salt and pepper, if needed, and serve.
• For Cilantro Emulsion: Bring 1 quart water to a boil with the salt in a small saucepan. Add the egg (still in the shell) and simmer over moderately high heat, 5 minutes.
• Transfer the egg to a bowl of cold water using a slotted spoon and let stand 3 to 4 minutes. Crack the egg all over and gently peel under warm running water, keeping it whole.
• Combine the poached egg with the cilantro, lemon juice, ginger and garlic in a blender. With the blender running, slowly begin drizzling in the olive oil until emulsified. Season with the white pepper and more salt, if needed.

CAULIFLOWER SALAD MADE LIKE POTATO SALAD (LOW CARB)

Steps:

• Combine ingredients and chill before serving.

MOCK " POTATO/CAULIFLOWER " SALAD

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.

CAULIFLOWER MOCK "POTATO" SALAD

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.

FAUX POTATO SALAD WITH CAULIFLOWER

Steps:

• Place chopped cauliflower into a medium bowl with 1/4 cup of water. Cover with plastic wrap and cook in microwave, on high for 4 1/2 minutes.
• Drain cauliflower and place into ice water bath to stop cooking and chill.
• Meanwhile, in a large bowl, combine dressing ingredients and mix well.
• After 5 minutes or so, the cauliflower should be chilled. Drain well, then dry between a few layers of paper towels. You don't want any water to water down your dressing.
• Add the cauliflower to the bowl of dressing and combine.
• Garnish with mix ins. Stir to combine before serving.

LOW-CARB CAULIFLOWER AND TURNIP 'POTATO' SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine turnips and 1 tablespoon olive oil in a bowl and toss. Transfer to a baking sheet in a single layer.
• Roast in the preheated oven until browned and crisp, 30 to 35 minutes.
• Combine cauliflower and remaining 1 tablespoon olive oil in a bowl and toss. Transfer to a baking sheet in a single layer.
• Roast in the hot oven until lightly browned on all sides, 20 to 25 minutes.
• Mix mayonnaise, mustard, vinegar, garlic salt, fresh dill, and black pepper together in large bowl. Toss roasted turnips and cauliflower, eggs, and onion into the sauce. Refrigerate before serving, about 20 minutes.

GLUTEN FREE "POTATO" SALAD WITH CAULIFLOWER

Steps:

• Chop cauliflower into small florets (½ inch).
• Steam cauliflower on the stove until fork-tender, not more or a stronger "cauliflower" smell develops.
• Allow cauliflower to cool then place in a large bowl.
• Add celery, onion, parsley and egg.
• Stir in veganaisse, mustard and salt.
• Serve.

CAULIFLOWER-POTATO AND CARAWAY SALAD

Steps:

• Put the potatoes in a medium pot, cover with water and bring to a boil over medium-high heat; lower the heat and simmer until fork-tender, 15 to 20 minutes. Add the cauliflower to the pot and cook until fork-tender, 2 to 3 minutes. Drain and let rest until cool enough to handle. Peel off the potato skins (use a clean dish towel to rub off the skins) and cut into chunks. Combine the potatoes, cauliflower and onions in a medium bowl.
• Combine 1/2 cup water, the vinegar, sugar, caraway, 1/2 teaspoon salt, the peppercorns and dill in a small pot and bring to a simmer. Strain and pour the hot vinegar mixture over the vegetables, and toss in another 1/4 teaspoon salt. Cover and refrigerate until cold, tossing occasionally, at least 2 hours (up to overnight).

POTATO, BEET,CAULIFLOWER AND BROCCOLI SALAD PLATTER

Steps:

• Dressing:.
• Combine thyme and next 5 ingredients (thyme through 1/8 teaspoon black pepper), stirring with a whisk. Add oil, stirring well to combine; drizzle vinaigrette over lettuce.
• Salad:.
• Place potatoes in a large bowl with cauliflower, broccoli and carrots gently toss in dressing. At this point -- can be made the day before and chilled.
• Arrange lettuce and cabbage leaves alternately on a large chilled platter.
• Spoon potato mixture over lettuce; top with beets.
• Dipping sauce:.
• Place chiles in a medium bowl add cocktail sauce and remaining ingredients, stirring well to combine.
• Serve with vegetables.

MOCK POTATO SALAD (CAULIFLOWER)

Steps:

• 1. Cook cleaned and broken into bite sized pieces the cauliflower ;until al dente tender-no salt. About 10 minutes.Drain and rinse,dry on paper towels.
• 2. Combine all ingredients except cauliflower until well blended and then fold in the cauliflower. Chill for 30 minutes so flavors can blend. Sprinkle with paprika and serve.

POTATO, CHICKPEA, & CAULIFLOWER SALAD WITH TAHINI DRESSING

Steps:

• Bring two medium pots of salted water to a rolling boil over high heat. Add potatoes to one pot and simmer until fork-tender, about 15 minutes.
• In the second pot, simmer chickpeas with bay leaves until warm, 5 minutes. Use a slotted spoon to transfer chickpeas to a colander, and toss dry. (Keep water in pot at a simmer.) In a large bowl, season chickpeas with salt, lemon juice and a drizzle of oil.
• Drain and halve potatoes. Season with salt, a drizzle of oil and a squeeze of lemon juice.
• Add cauliflower to pot used for chickpeas and simmer until al dente, 3-5 minutes. Strain, toss dry and add to bowl with chickpeas.
• Make the dressing: In a blender, pulse turmeric, tahini, a squeeze of lemon juice, a pinch of salt, coriander, vinegar and water to combine. With motor running, slowly pour in ¼ cup oil to emulsify.

MOCK POTATO SALAD (CAULIFLOWER)

Steps:

• 1. In a large pot, place 2 inches of water and 1 1/2 tsp. salt and bring to a boil. Once boiling, add the cauliflower and cook until tender, approx. 15-20 minutes. Drain and let cool.
• 2. In a separate bowl, mix mayonnaise, mustard, pickle juice, salt and pepper.
• 3. Chop 5 of the hard boiled eggs and add to the cauliflower. Save 2 of the eggs to slice and put on top of the salad.
• 4. Add celery, red onion and pickle to the cauliflower. Add mayonnaise mixture to cauliflower and mix until all of the cauliflower is coated.
• 5. Add sliced egg to top of salad and serve, or refrigerate until later.

CAULIFLOWER POTATO SALAD

Steps:

• Place potatoes in a large pot; add water to cover. Bring to a boil and cook until easily pierced with a fork, about 15 minutes. Drain. Let cool until easily handled, about 15 minutes. Peel and dice. Transfer to a large bowl.
• Fill a saucepan 2/3 of the way with water and bring to a boil. Add cauliflower florets; cook until tender, 8 to 10 minutes. Drain in a colander and rinse with cold water to stop the cooking process, 1 to 2 minutes. Drain well. Blot with paper towels to remove excess moisture.
• Place potatoes, cauliflower, hard-boiled eggs, green onions, celery, and black pepper in a large bowl; toss to combine.
• Whisk eggs, stevia, and cornstarch together in a saucepan. Stir in evaporated milk, apple cider vinegar, white vinegar, and mustard. Cook over medium heat, stirring frequently, until dressing thickens, about 10 minutes. Remove from heat; stir in butter. Refrigerate until cool, about 30 minutes.
• Fold mayonnaise into dressing. Stir into potato mixture gently until evenly coated.

CAULIFLOWER POTATO SALAD

Steps:

• 1. Remove the leaves and stem from the cauliflower and cut off the florets in bite size pieces. Place in a large pot of water and bring to a boil. Cook for 10-15 minutes or until fork tender. Drain well to remove all the water from the cauliflower, blot dry if needed.
• 2. Place in a mixing bowl and add the chopped eggs, onion, celery, peppers and pickles. Stir well to combine.
• 3. Whisk together the mayo, mustard, and seasonings.
• 4. Pour over salad and stir to combine. Chill in the fridge for 2 hours before serving.