Creamy Cauliflower Salad

By Julesong

Added September 17, 2004 | Recipe #100094

Categories: Salad Side dish Cauliflower

Photo by *Parsley*

1/1 Photo of Creamy Cauliflower Salad

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Total Time:

Prep Time:

Cook Time:

25 mins

5 mins

20 mins

Julesong's Note:

This recipe is based on my mom's wonderful potato salad. I made it because I was missing potato salad and I figured that substituting cauliflower would work pretty well... and it does! Without the potato it's perfect for folks who are diabetic or working on lower carb menus, but even those who aren't watching carbs enjoy it. Very tasty! Go to www followyourheart com for more information on Vegenaise.

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Ingredients:

Servings:

Units: US | Metric

1 head cauliflower
1/2 onions, finely chopped or 2 -3 tablespoons dried onion flakes (I prefer the dried minced)
2 tablespoons chopped dill pickles or 2 tablespoons dill pickle relish
3 hard-boiled eggs, chopped (or equiv amount of chopped extra firm tofu, for vegetarian recipe)
1/2-1 teaspoon Dijon mustard, to taste
1 teaspoon salt, to taste
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon curry powder, i love it (optional)
finely chopped celery (optional)
3/4 cup mayonnaise (Best Foods or Helmann's) or 3/4 cup vegan mayonnaise (for vegetarian recipe, or a little more, depending on texture after mixing)
chopped hard-boiled egg, for garnish
paprika, for garnish
dill weed, for garnish

Directions:

1

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).
2

Mix together all ingredients except the cauliflower.
3

When cauliflower is done, while still warm fold it into the mayo mixture- it makes it taste better to combine while warm.
4

Put into serving container and garnish.
5

Refrigerate for at least three hours before serving- the longer the better- the flavor is even better then next day!
6

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.
7

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.

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Ratings & Reviews:

By evewitch
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on April 07, 2010
45

I really enjoyed this. I used the fresh onion, curry powder, and celery (1 stalk). Next time the only thing I would change would be to add another stalk of celery. I liked steaming the cauliflower because it seemed not to add too much moisture to the salad. I, of course, didn't bother to garnish. I will definitely make this again since everyone ate it.

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By JuliJ
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on October 12, 2009
55

This is a delicious salad. I love how different it is while still using familiar ingredients. I skipped the celery and curry powder, and mixed in the paprika and dill rather than just using them for garnish. This has a great taste. I will definitely be using this recipe again. Thanks!

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By Miss Annie in Indy
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on January 21, 2008
55

I was pleasantly suprised by recipe. I scaled down the amounts because I didn't want to waste ingredients (just in case I didn't like it). After it got cold it really does taste a lot like potato salad! I pretty much eye-balled the ingredients because I only used about 3 cups of cauliflower florets ( my florets were a lot smaller than shown in the picture by Parsley). But I did use extra dijon mustard and could not bring myself to use all that mayonnaise so I made the dressing out of 1/3 cup of low fat cottage cheese pureed with 2 Tablespoons nayonaise. For me it's a better way to keep to my diet. I used extra dill weed in the salad and also used dried onion flakes, curry powder and dill pickle relish. Another great and different tasting way to use cauliflower. Thanks for posting this winner in my book Julesong.

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