Best 2 Cauliflower And Egg Salad Recipes

Cauliflower and egg salad is a delicious and healthy dish that can be enjoyed as a main meal or as a side dish. It is packed with nutrients, including protein, fiber, and vitamins, and is a great way to get your daily dose of vegetables. Cauliflower and egg salad is also very versatile and can be customized to your own tastes. Whether you prefer a creamy, mayonnaise-based dressing or a lighter, vinegar-based dressing, you're sure to find cauliflower and egg salad to your liking.

Let's cook with our recipes!

CAULIFLOWER AND EGG SALAD

Cauliflower and Egg Salad image

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

Ingredients

4 cups cauliflower, broken into small florets
3 hard-boiled eggs, diced
½ small carrot, peeled and shaved into strips using a vegetable peeler
3 small green onions, chopped
5 tablespoons sweet pickle relish
5 tablespoons light mayonnaise
1 tablespoon mustard
salt and ground black pepper to taste

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

Potato, Pea, and Egg Salad with Some Sneaky Cauliflower image

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

Ingredients

4 eggs
6 large red potatoes, cubed
¾ cup fresh peas
½ small head cauliflower, broken into very small florets
1 cup soy salad dressing (such as Vegenaise®)
3 green onions, white and light green parts only, thinly sliced
2 tablespoons Dijon mustard
1 tablespoon minced fresh parsley
1 tablespoon dill pickle relish
salt and ground black pepper to taste

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:

For the best flavor and texture, use fresh cauliflower. However, if you only have frozen cauliflower on hand, be sure to thaw it completely before using it.
To make the cauliflower "rice," you can use a food processor or a box grater. If you're using a food processor, be sure to pulse the cauliflower until it resembles rice, but not so much that it becomes mushy.
Be sure to cook the cauliflower "rice" until it is tender but still has a bit of crunch. You don't want it to be too soft or mushy.
Feel free to add other vegetables to the salad, such as diced celery, carrots, or red onion.
For a creamy salad, use mayonnaise or Greek yogurt as the dressing. If you prefer a lighter dressing, use a vinaigrette made with olive oil, vinegar, and Dijon mustard.
Season the salad to taste with salt, pepper, and other desired seasonings.
Serve the salad immediately or chill it for later.

Conclusion:

Cauliflower and egg salad is a delicious and healthy dish that is perfect for lunch or dinner. It is also a great way to use up leftover cauliflower. With its simple ingredients and easy preparation, this salad is sure to become a favorite in your home.