Creamy Cauliflower Salad

"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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photo by Garden Gate Kate photo by Garden Gate Kate
photo by Garden Gate Kate
photo by *Parsley* photo by *Parsley*
Ready In:
25mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • 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.

Questions & Replies

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Reviews

  1. Garden Gate Kate
    Tastes just like potato salad without the carbs! Instead of fresh onion, I steamed dried minced onion flakes with the cauliflower to soften their texture. Because my mom always whips the potatoes for her potato salad, I pureed the cauliflower and then stirred in the chopped additions. It's impossible to tell that the creamy smooth cauliflower is not potatoes. I used sweet pickle relish instead of dill pickles and yellow mustard instead of Dijon for personal preference. Also, I added 1 stalk of celery and half a green bell pepper to amp up the freshness factor. Because my cauliflower was naturally moist, I only needed to add 5 tablespoons of low fat mayonnaise to make perfectly Creamy Cauliflower Salad. Thank you, Julesong, for a dream come true...a delicious low-carb "potato" salad!
     
  2. evewitch
    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.
     
  3. jnpj7468
    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!
     
  4. Miss Annie in Indy
    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.
     
  5. *Parsley*
    Very good. I used the fresh onion and added the optional chopped celery. I also used the optional curry powder (a mild curry powder). Even people who are not "low-carbing" can anjoy this. Thanx for posting.
     
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Tweaks

  1. Garden Gate Kate
    Tastes just like potato salad without the carbs! Instead of fresh onion, I steamed dried minced onion flakes with the cauliflower to soften their texture. Because my mom always whips the potatoes for her potato salad, I pureed the cauliflower and then stirred in the chopped additions. It's impossible to tell that the creamy smooth cauliflower is not potatoes. I used sweet pickle relish instead of dill pickles and yellow mustard instead of Dijon for personal preference. Also, I added 1 stalk of celery and half a green bell pepper to amp up the freshness factor. Because my cauliflower was naturally moist, I only needed to add 5 tablespoons of low fat mayonnaise to make perfectly Creamy Cauliflower Salad. Thank you, Julesong, for a dream come true...a delicious low-carb "potato" salad!
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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