Best Creamy Fauxtato Salad Recipes

FAUX POTATO SALAD

Faux Potato Salad image

Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. -Mike Schulz, Tawas City, Michigan

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 medium head cauliflower, broken into florets
1 medium carrot, chopped
2 hard-boiled large eggs, chopped
4 green onions, chopped
1 celery rib, chopped
1/4 cup pitted green olives, halved lengthwise
1/4 cup thinly sliced radishes
1/4 cup chopped dill pickle
1/4 cup fat-free mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 61 calories, Fat 2g fat (0 saturated fat), Cholesterol 54mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CAULIFLOWER FAUX-TATO SALAD

Cauliflower Faux-tato Salad image

Bring this "faux-tato" salad toyour next cookout. It'll raise the bar for how good a vegetable salad can be-even without the carbs! Steamed cauliflower tossed with celery, onion, and a mustard vinaigrette results in a salad with satisfyingly tender bites that gets even better the next day as the flavors meld.

Provided by Lauryn Tyrell

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 55m

Yield Serves 4 to 6

Number Of Ingredients 8

Ingredients

1/2 cup sliced red onion
4 teaspoons red-wine vinegar
4 teaspoons fresh lemon juice
4 teaspoons grainy mustard
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup finely chopped celery stalks, plus 1/4 cup chopped celery leaves
1 pound cauliflower, cut into bite-size florets (3 cups)

Steps:

Soak onion in water 10 minutes; drain and pat dry. In a large bowl, whisk together vinegar, lemon juice, and mustard with oil; season with salt and pepper. Stir in onion, celery stalks and leaves.
Cut 1 pound cauliflower into bite-size florets (3 cups). Steam in a pot of salted simmering water fitted with a steamer basket until tender, 7 to 8 minutes. Drain and let cool slightly; add to salad. Toss to combine, season to taste, and serve. Salad can be transferred to an airtight container and refrigerated for up to 5 days.