You are currently browsing the tag archive for the ‘cauliflower salad’ tag.

  • Ingredients
  • 2 cups diced fresh cauliflower
  • 2 cups shredded red cabbage
  • 1/4 cup minced onion
  • 3 crisply cooked bacon rashers, crumbled or diced
  • 1 cup mayonnaise
  • 2 Tbsp. sugar
  • 1 Tbsp. vinegar
  • 2 Tbsp. shredded or grated Parmesan cheese
  • Pepper to taste

In a large bowl stir together cauliflower, cabbage, onion and bacon. In a separate small bowl, stir together the mayo, sugar, vinegar, Parmesan, and pepper. Stir the mayonnaise mixture into the vegetable mixture until well combined. Serves 4-6.

NOTES: This recipe came from my friend, Jo, back in the ages when we were young mothers together. I haven’t made it in years until today. I’ve been thinking about it a lot, so decided to do it! For the ingredients, I use white wine vinegar and shredded Parmesan. My bacon rashers are small, and I think adding more bacon wouldn’t hurt a thing. What doesn’t taste better with bacon? This recipe can be made a day ahead of time and kept under refrigeration until ready to serve. It can also be easily multiplied if serving a crowd.

I use the basic recipe found at I usually make less than NellieBellie does, so bear in mind the picture might show less. I especially like to serve this with barbecue ribs or hamburgers. It’s touted as being very low-carb and gluten-free. This is a recipe I just eye-ball for quantities, so feel free to do that, too. It’s very forgiving.

  • Ingredients
  • 1 head cauliflower, cut into florets
  • 5 hard-boiled eggs
  • 1 small red onion, diced
  • 1 cup frozen peas
  • 6 oz. crumbled crisp bacon
  • 1 cup mayonnaise (optional: 1/2 mayo and 1/2 Greek yogurt)
  • 1 Tbsp. prepared mustard (optional: Dijon or spicy brown)
  • Salt and pepper, to taste
  • Paprika, optional

Cook the cauliflower to fork tender. Careful not to overcook it. I boil it in a small amount of water so that it’s basically steamed, but however you do it will be fine. Strain off the water and let it cool.

Set one egg aside. Dice 4 of the eggs. In a large bowl put cauliflower, 4 diced eggs, diced red onion, frozen peas, and crumbled bacon. In a small bowl mix together mayonnaise (or mayo/yogurt combo), mustard, and salt/pepper to make dressing. Pour dressing over vegetable mix and stir gently, albeit thoroughly. Place the salad into a serving dish.

Cut the fifth egg into quarters and place decoratively on top of the salad. Sprinkle lightly with paprika. Chill. Serve chilled. Yield 6 servings as a side dish.

Below is pictured the salad using a couple beet-pickled eggs for a more decorative presentation.

What kind?