Best Creamy Cauliflower 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

CREAMY CAULIFLOWER SALAD

Creamy Cauliflower Salad image

This cauliflower, tossed in a sweet and slightly sour dressing with lots of other goodies, is sure to be a crowd pleaser!

Provided by BOOKCHICKADEE

Categories Salad Vegetable Salad Recipes Cauliflower

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 head cauliflower, cut into florets
½ cup grape tomatoes, quartered
3 tablespoons bacon bits
¼ cup shredded Cheddar cheese
3 hard-boiled eggs, chopped
1 cup mayonnaise
⅓ cup sugar
2 tablespoons vinegar
1 tablespoon lemon juice

Steps:

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
Toss cauliflower florets, tomatoes, bacon bits, cheese, and eggs together in a bowl.
In a separate bowl, dissolve sugar into vinegar and lemon. Whisk in mayonnaise until thoroughly combined.
Pour dressing over salad, and toss gently to coat. Cover and refrigerate until well-chilled. Toss again gently, and serve.

Nutrition Facts : Calories 408 calories, Carbohydrate 18.5 g, Cholesterol 128.5 mg, Fat 34.6 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 6.7 g, Sodium 414.9 mg, Sugar 14.2 g

CREAMY CAULIFLOWER SALAD

Creamy Cauliflower Salad image

This recipe is based on my mom's wonderful potato salad. I made it because I was missing potato salad and I figured that substituting cauliflower would work pretty well... and it does! Without the potato it's perfect for folks who are diabetic or working on lower carb menus, but even those who aren't watching carbs enjoy it. Very tasty! Go to www followyourheart com for more information on Vegenaise.

Provided by Julesong

Categories Cauliflower

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 head cauliflower
1/2 onions, finely chopped or 2 -3 tablespoons dried onion flakes (I prefer the dried minced)
2 tablespoons chopped dill pickles or 2 tablespoons dill pickle relish
3 hard-boiled eggs, chopped (or equiv amount of chopped extra firm tofu, for vegetarian recipe)
1/2-1 teaspoon Dijon mustard, to taste
1 teaspoon salt, to taste
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon curry powder, i love it (optional)
finely chopped celery (optional)
3/4 cup mayonnaise (Best Foods or Helmann's) or 3/4 cup vegan mayonnaise (for vegetarian recipe, or a little more, depending on texture after mixing)
chopped hard-boiled egg, for garnish
paprika, for garnish
dill weed, for garnish

Steps:

Break the cauliflower up into florets, then steam it for 10-20 minutes- how firm you prefer the cauliflower is up to you (after having made this the first time, I've decided to leave it firmer for next time; the taste of very soft cauliflower in the salad is wonderful, but the texture was a little mushy).
Mix together all ingredients except the cauliflower.
When cauliflower is done, while still warm fold it into the mayo mixture- it makes it taste better to combine while warm.
Put into serving container and garnish.
Refrigerate for at least three hours before serving- the longer the better- the flavor is even better then next day!
Notes from Julie: I use the dried minced onion because I like the texture, and omit the celery; some people might prefer sweet pickles and/or Miracle Whip, but eew, not me.
Also, if you haven't had the chance to try Vegenaise, do so (even if you're not vegetarian); it tastes just like Best Foods and at a fraction of the calories and fat (20% lower in fat), and because it contains no dairy or egg product you don't have to worry about it going bad while sitting out at a picnic or potluck.