Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.
Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.
In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, dill pickles, and bacon (if using) to the dressing and stir until well coated.
Cover and refrigerate for 2 to 24 hours.
The longer the cauliflower salad chills, the better the flavor.
o 400\u00b0F.
Divide cauliflower among two large baking pans
he salad: Preheat the oven to 425\u00b0F. Spread the cauliflower on
Break the cauliflower up into florets, then steam
ightly blanch the romanesco and cauliflower in a large pot of
Wash caulflower and remove core.
Wash broccoli and cut off stalks.
Pat dry with apper towels.
Break off cauliflower and broccoli florets into mixing bowl.
Add olives, cheese, bell pepper and tomatoes.
Mix in 1/4 cup salad dressing, taste, and add remaining salad dressing to taste.
Add salt and pepper to taste.
hen drain well. Cook the cauliflower in boiling salted water for
Cut the cauliflower into small flowerettes Cut the broccoli into small bunches Slice the carrots In a bowl, mix the fat free Italian Dressing and 1 1/2 T horseradish Mix cauliflower, broccoli, carrots with the dressing mixture and refrigerate.
Mix salad ingredients together.
Mix dressing ingredients together.
Pour dressing over salad ingredients and place in a sealed container.
Refrigerate for 4 hours or overnight.
In a large bowl layer cauliflower, broccoli, green onions, radishes, and carrot; set aside.
In a small bowl stir together mayonnaise, sugar, lemon juice, horseradish, salt, and pepper; spread over vegetables.
Sprinkle with bacon. Cover and chill for 4 to 24 hours.
Before serving, toss to coat vegetables.
Mix cauliflower, green onions, radishes, and sesame seeds.
In a separate bowl, combine sour cream, mayo, and ranch dressing.
Pour over cauliflower and mix until thoroughly combined.
Note: This makes a lot of dressing.
If you do not like your salads to be runny, buy two small heads of cauliflower or one really large one.
Or cut back on the sour cream, mayo, and ranch dressing.
irtight container.
For the cauliflower: Heat the oven to 400
50 degrees F.
Toss cauliflower florets with the cayenne, 2
In large bowl, combine first 6 ingredients.
Mix next 3 ingredients; mix well.
Pour over salad and toss well.
Chill.
Cook cauliflower in salted water until tender
large mixing bowl, toss cauliflower and onion wedges with 2
After rinsing well, combine chopped cauliflower and broccoli in large a bowl. Toss in onion, cheese and bacon pieces.
In a separate bowl, mix together the mayo, sugar and red wine vinegar. Coat the dry ingredients well with the mayo mixture. Everything should be coated but not so much that the mixture becomes soupy.
All of the prep can be done ahead of time, but the mix is better when everything is crisp so don't toss together til close to time of serving.
Break cauliflower into bite-size flowerettes.
Wash and drain thoroughly.
Toss with remaining ingredients.