Best 2 Cauliflower And Egg Salad Recipes
Craving a healthy and satisfying meal? Look no further than this delightful Cauliflower and Egg Salad, a culinary creation that blends the wholesome goodness of cauliflower with the classic flavors of a traditional egg salad. This innovative dish not only caters to those following a low-carb or ketogenic lifestyle but also offers a nutritious and flavorful option for anyone seeking a lighter alternative to mayonnaise-based salads.
Embark on a culinary journey with our meticulously crafted recipes, ranging from the classic Cauliflower and Egg Salad to its variations. Discover the zesty Lemon-Herb Cauliflower and Egg Salad, bursting with vibrant flavors, or the tangy Dijon Mustard Cauliflower and Egg Salad, adding a touch of piquant zest. For those seeking a creamy indulgence, the Greek Yogurt Cauliflower and Egg Salad is an absolute delight. And if you're craving a smoky twist, the Smoked Salmon Cauliflower and Egg Salad is sure to tantalize your taste buds.
Each recipe is thoughtfully designed to cater to diverse dietary preferences and flavor profiles, ensuring there's something for everyone to savor. Whether you're looking for a quick and easy lunch option, a healthy side dish, or a picnic-perfect salad, these Cauliflower and Egg Salad recipes are guaranteed to satisfy. So, gather your ingredients, prepare your taste buds, and let's delve into the world of culinary delight!
CAULIFLOWER AND EGG SALAD
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
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
POTATO, PEA, AND EGG SALAD WITH SOME SNEAKY CAULIFLOWER
Potatoes, peas, and eggs in a classic salad dressing. Sneaking in a little cauliflower improves the nutrition without changing the taste. The firm potatoes camouflage the cauliflower from those who would balk at eating vegetables! Blanching the cauliflower and peas also helps preserve their nutrients.
Provided by Whitney Price
Categories Salad Vegetable Salad Recipes Cauliflower
Time 1h25m
Yield 10
Number Of Ingredients 10
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water, about 5 minutes.
- Place potatoes into a large pot, cover with salted water, and bring to a boil; reduce heat to medium-low and simmer until tender but still firm, about 10 minutes. Remove potatoes with a slotted spoon, reserving hot potato water; place potatoes into a bowl to cool to room temperature, about 20 minutes.
- Place peas and cauliflower florets in a metal strainer; place strainer into the hot potato water to blanch vegetables, about 3 minutes. Drain; allow to cool to room temperature, about 10 minutes.
- Peel and chop eggs; place into bowl with potatoes. Place peas, cauliflower, salad dressing, green onions, Dijon mustard, parsley, and pickle relish; stir to coat all ingredients evenly with dressing. Season with salt and pepper; chill in the refrigerator until ready to serve.
Nutrition Facts : Calories 256.3 calories, Carbohydrate 42.5 g, Cholesterol 80.2 mg, Fat 7 g, Fiber 4.8 g, Protein 7.7 g, SaturatedFat 1.5 g, Sodium 254.1 mg, Sugar 4.3 g
Tips:
- Choosing the right cauliflower: Select a head of cauliflower that is compact and heavy for its size, with tightly closed florets and no signs of bruising or discoloration.
- Preparing the cauliflower: To rice the cauliflower, use a food processor or grater. For a finer texture, pulse the cauliflower in the food processor until it resembles grains of rice. For a chunkier texture, grate the cauliflower using the large holes of a box grater.
- Cooking the cauliflower: Steaming is the best method for cooking cauliflower for this recipe as it preserves its nutrients and prevents it from becoming mushy. Place the cauliflower florets in a steamer basket over a pot of boiling water and steam for 3-5 minutes, or until tender but still slightly firm.
- Choosing the right eggs: For the best flavor and texture, use fresh, large eggs.
- Hard-boiling the eggs: Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a rapid boil, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on the desired doneness.
- Preparing the dressing: Use a combination of mayonnaise, Dijon mustard, apple cider vinegar, and seasonings to create a flavorful and tangy dressing. Adjust the proportions of each ingredient to suit your taste preferences.
- Assembling the salad: Combine the cooked cauliflower, chopped hard-boiled eggs, celery, red onion, and parsley in a large bowl. Pour the dressing over the salad and toss to coat evenly.
Conclusion:
This cauliflower and egg salad is a delicious and healthy alternative to traditional potato salad. It is packed with nutrients, including vitamins, minerals, and fiber. The cauliflower provides a low-carb and low-calorie base, while the eggs add protein and healthy fats. The dressing is light and tangy, and the celery, red onion, and parsley add a refreshing crunch and flavor. This salad is perfect for a summer picnic, potluck, or lunch.
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