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.
Time 1h30m Yield 6 Number Of Ingredients 9 Steps:
Place cauliflower into a microwave-safe bowl, cover, and cook in microwave oven until tender, about 7 minutes. Uncover and cool for 5 minutes. Stir eggs, creamy salad dressing, celery, green onions, sour cream, apple cider vinegar, sugar, salt, and black pepper in a bowl until thoroughly combined. Mix cauliflower into dressing. Chill at least 1 hour before serving.
Time 15m Yield 2 servings. Number Of Ingredients 9 Steps:
In a serving bowl, combine the cauliflower, celery, cheese and bacon. In a small bowl, combine the remaining ingredients; pour over cauliflower mixture and stir until coated. Cover and refrigerate for 2 hours before serving.
Time 25m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Break the cauliflower up into florets, then steam it for 10-20 minutes- how firm you prefer the cauliflower is up to you (after having made this the first time, I’ve decided to leave it firmer for next time; the taste of very soft cauliflower in the salad is wonderful, but the texture was a little mushy). Mix together all ingredients except the cauliflower. When cauliflower is done, while still warm fold it into the mayo mixture- it makes it taste better to combine while warm. Put into serving container and garnish. Refrigerate for at least three hours before serving- the longer the better- the flavor is even better then next day! Notes from Julie: I use the dried minced onion because I like the texture, and omit the celery; some people might prefer sweet pickles and/or Miracle Whip, but eew, not me. Also, if you haven’t had the chance to try Vegenaise, do so (even if you’re not vegetarian); it tastes just like Best Foods and at a fraction of the calories and fat (20% lower in fat), and because it contains no dairy or egg product you don’t have to worry about it going bad while sitting out at a picnic or potluck.
Yield 4 servings Number Of Ingredients 15 Steps:
Preheat oven to 400ºF. In a bowl, toss cauliflower with olive oil, salt, and pepper. Spread in an even layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway through, until edges of the cauliflower start to brown and florets are tender. Remove from oven, let cool for a few minutes, then transfer to a large bowl. Slice hard-boiled eggs in half, then slice each half into 4 pieces. Roughly chop the bacon slices. Add the eggs and bacon to the bowl, along with cheddar cheese and scallions. In a separate bowl, whisk dressing ingredients together until smooth. Pour dressing over cauliflower and toss to coat everything well. Garnish with extra sliced scallions before serving. Enjoy!
Time 10m Yield 3 cups. Number Of Ingredients 9 Steps:
In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.
More about “creamy cauliflower egg salad recipes”
Time 15m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Separate 1 head of cauliflower into florets, and coarsely chop. Combine florets, green onions, and next four ingredients. Toss with bacon.
