Best 2 Mock Potato Salad Cauliflower Recipes
**Discover a delightful twist on the classic potato salad with our Mock Potato Salad made from cauliflower.** This innovative recipe offers a healthier alternative to traditional potato salad while maintaining its creamy, tangy, and satisfying flavors. Our collection of recipes includes variations using different cooking methods, such as boiling, steaming, and roasting, to cater to your preferences and dietary needs. Whether you're looking for a vegan version or a low-carb option, we've got you covered. With its versatility and ease of preparation, this mock potato salad is perfect for picnics, potlucks, and everyday meals. Get ready to impress your family and friends with this delicious and nutritious dish.
Let's cook with our recipes!
MOCK POTATO SALAD (CAULIFLOWER)
Low carb potato salad made with cauliflower instead of potatoes. You cannot even tell it's not real potato salad. I actually prefer it over regular potato salad.
Provided by Marianne Gleason
Categories Potato Salads
Time 40m
Number Of Ingredients 9
Steps:
- 1. In a large pot, place 2 inches of water and 1 1/2 tsp. salt and bring to a boil. Once boiling, add the cauliflower and cook until tender, approx. 15-20 minutes. Drain and let cool.
- 2. In a separate bowl, mix mayonnaise, mustard, pickle juice, salt and pepper.
- 3. Chop 5 of the hard boiled eggs and add to the cauliflower. Save 2 of the eggs to slice and put on top of the salad.
- 4. Add celery, red onion and pickle to the cauliflower. Add mayonnaise mixture to cauliflower and mix until all of the cauliflower is coated.
- 5. Add sliced egg to top of salad and serve, or refrigerate until later.
LOW-CARB CAULIFLOWER MOCK POTATO SALAD
Need to cut a few carbs? This low-carb cauliflower salad substitutes cauliflower bites for potatoes. All the flavors you love in potato salad are here, minus a few carbs, plus more fiber! Garnish with additional crumbled bacon and fresh parsley if desired.
Provided by Bibi
Categories Salad Vegetable Salad Recipes Cauliflower
Time 55m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 6.3 g, Cholesterol 63.4 mg, Fat 23.3 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 2000.7 mg, Sugar 3.2 g
Tips:
- For the best results, use a food processor to finely grate the cauliflower. This will help it absorb the dressing better and give it a more potato-like texture.
- Don't overcook the cauliflower. It should be tender but still have a slight crunch to it.
- Feel free to add other vegetables to your mock potato salad, such as celery, carrots, or peas.
- If you're short on time, you can use a store-bought vegan mayonnaise. Just be sure to check the label to make sure it doesn't contain any eggs or dairy.
- Serve your mock potato salad chilled or at room temperature. It's also great as a make-ahead dish, so you can enjoy it all week long.
Conclusion:
This mock potato salad is a delicious and healthy alternative to the traditional dish. It's perfect for potlucks, picnics, or any other summer gathering. With its creamy dressing and crunchy vegetables, this salad is sure to be a hit with everyone who tries it.
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