Faux Tato Salad Recipes

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.

Steps:

• Place a steamer insert into a saucepan and add water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 7 minutes. Remove from heat and immediately rinse with cold water, then set aside to cool.
• Combine celery, green pepper, and onion in a large bowl. Add mayonnaise, vinegar, mustard, salt, and pepper and thoroughly mix together. Add cauliflower and eggs; toss lightly until mixed.
• Cover and chill for until flavors have melded, 6 to 24 hours.

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, about 5 minutes.
• Mix cauliflower, eggs, mayonnaise, dill pickle relish, green onion, mustard, salt, and pepper together in a bowl.

Steps:

• Wash cauliflower and break into florets. Peel carrot and chop into medium size pieces. If I have time, I parboil the cauliflower for 2 minutes, just to soften it SLIGHTLY, but most times I skip this step. Personally, I prefer it raw.
• Working in batches, whiz cauliflower florets in a blade food processor until the pieces are about the size of cooked rice. Do the same with the carrot. Mix the two veggies together in a bowl.
• Chop green onions using both the white and green parts. Add to the veggies.
• Add celery seed. If you associate potato salad with a really celery taste, use more. If not, use less.
• Add mayo or salad dressing and fold to combine. Refrigerate to blend flavors. To fancy it up, add crumbled bacon slices and hard boiled egg slices on top, just before serving.

Steps:

• Add the cauliflower and water to a large pot with a lid and steam until the cauliflower is very tender, 10 to 12 minutes. Drain, cool and dry the pieces well.
• While the cauliflower is cooking, add the turkey bacon to a nonstick skillet and saute until crisp, 3 to 4 minutes. Drain on a paper towel and cool.
• In a medium mixing bowl, whisk together the yogurt, olive oil, vinegar, honey, mustard, dill, salt and black pepper. Add the cooled cauliflower and bacon to the dressing as well as the scallions and celery. Stir to incorporate. Best if refrigerated 1 to 2 hours before serving (or overnight), but may be eaten right away.

Steps:

• Steam cauliflower florets until tender-crisp; drain and place in bowl.
• Chop eggs and add to cauliflower; add onion, olives, relish, seasonings, mustard and mayonnaise and mix well.
• Cover and refrigerate until chilled and flavors are well-blended.