Time 30m Yield 6 Number Of Ingredients 9 Steps:
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop. Toss cauliflower florets, tomatoes, bacon bits, cheese, and eggs together in a bowl. In a separate bowl, dissolve sugar into vinegar and lemon. Whisk in mayonnaise until thoroughly combined. Pour dressing over salad, and toss gently to coat. Cover and refrigerate until well-chilled. Toss again gently, and serve.
Time 55m Yield 4 side servings Number Of Ingredients 8 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.
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 20m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine cauliflower, bacon, cheese, green pepper and onion. In another bowl, combine mayonnaise and sugar; spoon over cauliflower mixture and toss to coat. Cover and refrigerate at least 4 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.
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.
Time 15m Yield 12 servings. Number Of Ingredients 12 Steps:
In a large bowl, toss cauliflower, carrots, celery, green onions and radishes. Combine all of the remaining ingredients; pour over vegetables and stir to coat. Cover and chill for several hours.
Time 1h20m Yield 8 servings, 1/2 cup each Number Of Ingredients 6 Steps:
Cook cauliflower in saucepan of boiling water 8 to 10 min. or until softened. (Do not overcook.) Drain cauliflower. Rinse under cold running water 2 min. or until cooled; drain well. Blot dry with paper towel. Combine mayo, mustard, celery and onions in medium bowl. Add cauliflower; mix lightly. Top with bacon. Refrigerate 1 hour or until chilled.
