cauliflower salad

Cauliflower Salad Recipe — Cauliflower Super Salad

by
cauliflower salad

I’ll call this cauliflower recipe a Cauliflower Super Salad because it’s super easy and super nutritious. This cauliflower salad requires few ingredients, but packs tons of terrific flavor. The recipe is based on an Italian-style red potato recipe that is one of my favorite dishes; substituting cauliflower for the potato in that recipe is a perfect switch. Cauliflower Super Salad is a light, low calorie, low carb recipe that works great as a side dish, or you can use it as a topping for your favorite leafy greens.

What You Need To Make This Cauliflower Salad Recipe

2 lbs CAULIFLOWER
1-2 minced GARLIC cloves
½ cup chopped GREEN ONIONS
1 cup chopped PARSLEY
2 tsp WORCESTERSHIRE
½ cup OLIVE OIL
¼ cup VINEGAR
1 tsp DRY MUSTARD
1 tsp PAPRIKA
SALT and PEPPER (to taste)

cauliflower salad
Quick and easy cauliflower recipe!

How to Make a Cauliflower Super Salad

  • Break the cauliflower into florets and chop the stems into smaller pieces.
  • Steam the cauliflower for 5-8 minutes, but don’t over-steam or it will become mushy in the salad.
  • Once cauliflower is steamed, set it aside to cool a bit.
  • While the cauliflower cools, make the dressing.
  • In a small bowl, combine the olive oil, vinegar, Worcestershire sauce, seasonings, and garlic. Mix well.
  • In a a larger bowl, add steamed cauliflower, parsley, green onion, and the dressing.
  • Toss until everything is well coated in the dressing.

Serve as a side dish or as part of a leafy salad.
It tastes great right away while it’s warm, and it will taste great later after it has been refrigerated, and if you have leftovers, it will taste even more fantastic the next day.

cauliflower salad
add sliced tomato for a quick splash of color

Tips for a Better Cauliflower Salad

  • Use curly leaf parsley; I think it holds well with the dressing and works better than a leafy Italian parsley.
  • If you’re making the salad a day or two in advance, hold off on the green onions and add them later.
  • When serving, adding a few sliced cherry tomatoes is a quick way to add a dash of color.
  • For a vegan salad, check the label on your Worcestershire sauce, some sauces use anchovies, some don’t.
  • To easily add a bit of protein to this dish, top with toasted nuts.
  • Make a complete meal of this dish by serving it on a bed of spinach and topping it with toasted nuts.

For another cauliflower salad recipe idea, try a Cauliflower “Potato” Salad

And for even more cauliflower dishes, take a peak at my Cauliflower Recipes Playlist

cauliflower gratin
click pic for cauliflower playlist

Give this cauliflower salad recipe a try and let me know what you think. If you liked the recipe, click a few buttons below to share it with your friends. Thanks, I appreciate it!
–Chef Buck

Share and Enjoy !

Cauliflower Potato Salad “NO POTATO” Recipe

by
cauliflower potato salad

A cauliflower potato salad recipe is a great substitute for classic potato salad. This fake “potato” salad is a light, low calorie, low carb recipe that tastes great and is just as easy to make as potato salad. In fact, a creamy cauliflower salad is easier to make, since steaming cauliflower takes less time than cooking potatoes. And you won’t miss the potato at all, trust me.

What You Need To Make Cauliflower Potato Salad

2 lbs CAULIFLOWER florets
1 cup chopped RED BELL PEPPER
2 stalks chopped CELERY
½ cup chopped PARSLEY
chopped whites of 4-6 BOILED EGGS

Cauliflower Potato Salad Dressing:

4-6 EGG YOLKS
½ cup MAYONNAISE
2 Tbsp CREAMY HORSERADISH (or 3 Tbsp?…it’s good in this dish)
1 Tbsp fancy MUSTARD
1-2 Tbsp of PICKLE RELISH
(a splash or two of pickle juice is a good idea, too, or if you don’t have pickle relish, add 1-2 Tbsp of vinegar)
SALT and PEPPER (to taste)

cauliflower potato salad
low carb cauliflower “potato” salad recipe

How to Make Fake Potato Salad with Cauliflower

  • Break the cauliflower into florets and chop the stems into smaller pieces.
  • Steam the cauliflower for 5-8 minutes, but don’t over-steam or the cauliflower will become mushy
    when mixed with the other ingredients; of course, if you prefer smooth potato salad over chunky potato salad,
    then you might like the cauliflower over-steamed; just follow your heart.
  • Once cauliflower is steamed, set it aside to cool a bit.
  • While the cauliflower cools, make the dressing.
  • Remove the yolks from your boiled eggs and place the yolks into a small bowl.
  • To the yolks, add the horseradish, mayonnaise, mustard, pickle relish (or substitute vinegar), salt and pepper, and mix until smooth.
  • Into a larger bowl, add the steamed cauliflower, bell pepper, celery, parsley, and chopped egg whites.
  • Add in the dressing and toss until well incorporated.
  • It tastes great right away while it’s warm, and it will taste great later after it has been refrigerated, and if you have leftovers, it will taste even more fantastic the next day.

And that’s it.
I love the taste of cauliflower potato salad just as much as classic potato salad, probably even more now that my metabolism is slowing down and I’m counting my carbs a little more. Cauliflower is a great ingredient for low carb recipes, so definitely try substituting cauliflower for other recipes as well.
Enjoy!

For another great way to use cauliflower, try it as a pizza crust instead of flour. Take a look at the Cauliflower Crust White Pizza Recipe, try it and let me know what you think!

white pizza
A white pizza is great on any kind of crust.

If you liked the recipes, click a few buttons below to share it with your friends. Thanks, I appreciate it!
–Chef Buck

Share and Enjoy !

Follow Me!

Share