Cauliflower Salad Recipes

Cauliflower is a good source of dietary fiber, vitamin C, and sulforaphane. It also works as an anti-cancer agent. It belongs to the same family as that of the other salad vegetables like broccoli, kale, bok choy, and brussels sprouts. It is the best substitute for starch-containing vegetables.

It is low on carbohydrates and has a huge nutritious density. The following salad recipes will be a healthy change from the regular, cooked vegetable dishes. When making salads, remember to break the florets evenly.

Ingredients

• 4 cups of Cauliflower florets
• 1 cup of Radishes (thinly sliced)
• ½ cup of Green onion (sliced)
• ⅔ cup of Mayonnaise
• 1 can of Water chestnuts (drained and chopped)
• 2 tablespoons of Ranch style dressing mix
• 2 tablespoons of Lemon juice

Directions
Take a big salad bowl and put the cauliflower florets, onion, and water chestnuts in it. Toss them together. Mix the mayonnaise, lemon juice, and ranch dressing mix in a separate bowl. Pour this dressing over the vegetables, and keep it in the refrigerator for a minimum of two hours. Add the radishes to this mixture, and serve chilled.

Ingredients

• 5 cups of Cauliflower florets
• 10 sun-dried Tomatoes (oil free)
• ⅓ cup of fresh Parsley leaves
• ⅓ cup of Green olives (pitted)
• ½ cup of Red onion (finely chopped)

• 2 cloves of Garlic (peeled)
• ⅓ teaspoon of Black pepper
• Pinch of Salt
• ½ tablespoon of Olive oil
• 1 teaspoon of White vinegar

Directions
Boil the tomatoes until they soften. Then, drain them and cut them into pieces. Put the chopped tomatoes, parsley leaves, green olives, olive oil, garlic, and vinegar into a blender. Blend the mixture finely until it obtains the consistency of a dressing, and then put it aside.

Blanche the cauliflower for 1-2 minutes. Then, take a salad bowl and add the cauliflower, onion, pepper, salt, and the above dressing to it. Toss it well and serve.

Ingredients

• 1 head each of Cauliflower and Broccoli
• Green onions
• Can of Water chestnuts (drained)

For marinating

• ½ cup of Mayonnaise
• ½ cup of Sugar
• ¼ cup of Vinegar
• ½ cup of Corn oil

Directions
Chop both, the cauliflower and the broccoli. Add them to the chopped onion and water chestnuts in a casserole dish. Take a medium-sized bowl and make a dressing with mayonnaise, vinegar, corn oil, and sugar. Pour the dressing onto the tossed vegetables. Cover the dish with an aluminum foil, and keep it in the refrigerator for a day (24 hours) before serving.

Ingredients

• 4 cups of Cauliflower florets
• Medium stalk of Celery, including leaves (minced)
• 2 Green onions (green and white parts chopped separately)
• 2 Boiled eggs

• ½ cup of Green pepper (chopped)
• 2 tablespoons of Sugar-free dill relish
• 1½ teaspoons of Sugar substitute
• ⅓ cup of Mayonnaise
• 1 tablespoon of Lemon juice

• 1 tablespoon of prepared yellow or brown Mustard
• ¼ teaspoon each of Garlic and Onion powder (easily available in the market)
• Pinch of Cayenne pepper
• Salt and Black pepper
• Paprika, and some herbs like Parsley or Mint for garnishing

Directions
Cut the eggs into pieces. Chop the cauliflower in medium-sized pieces. Steam it till it becomes tender, but do not overcook it. Drain it, and mix it with the egg pieces. Then, add the pepper and salt to it, and toss the mixture. Make a dressing with the mayonnaise, all the spices, and the lemon juice.

Adjust the balance between the flavors of the dressing as per your preference. Mix the remaining chopped vegetables with the egg and cauliflower mixture, and pour the dressing over it. Toss it well, and garnish it with parsley or mint. Sprinkle the salad with some paprika, and serve it chilled.

These cauliflower salad recipes are easy to make, healthy to eat, and have delicious taste. So, give them a try, and enjoy them with your loved ones.