Cauliflower Potato Salad Recipes

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!

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.

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.

Steps:

• Combine ingredients and chill before serving.

Steps:

• Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
• Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
• Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.

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.