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Easy Cauliflower Soup with Fresh Ginger
Lunch American

Easy Cauliflower Soup with Fresh Ginger

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat oil in a large pot over medium heat; cook and stir onion until fragrant, 1 minute. Add cauliflower and cover. Cook, stirring occasionally, until slightly tender, 10 minutes. Add chicken stock, ginger, and salt; season with black pepper. Bring to a boil, cover, and simmer until cauliflower is tender, 30 minutes. Cool slightly.
  2. 2 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to pot and warm over low heat. Serve immediately.

By CHRISWELLSW

Low-Carb Fauxtato Salad
Lunch American

Low-Carb Fauxtato Salad

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 5 minutes.
  2. 2 Combine cauliflower, eggs, mayonnaise, dill pickle relish, green onion, mustard, salt, and black pepper in a bowl.

By SHAUNH

Creamy Cauliflower Salad
Lunch American

Creamy Cauliflower Salad

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  2. 2 Toss cauliflower florets, tomatoes, bacon bits, cheese, and eggs together in a bowl.
  3. 3 In a separate bowl, dissolve sugar into vinegar and lemon. Whisk in mayonnaise until thoroughly combined.
  4. 4 Pour dressing over salad, and toss gently to coat. Cover and refrigerate until well-chilled. Toss again gently, and serve.

By BOOKCHICKADEE

That Addicting Salad
Lunch American

That Addicting Salad

4.1

Prep
15 min
Cook
Total
735 min

Instructions

  1. 1 In a small bowl, mix together the mayonnaise, 1/4 cup Parmesan cheese, and sugar until well blended. Cover, and refrigerate overnight. Stir again just before using.
  2. 2 In a large serving bowl, combine the lettuce, 1/2 cup Parmesan cheese, carrot, cauliflower, and bacon bits. Toss with chilled dressing just before serving.

By MINNESOTAMOM

Cauliflower and Egg Salad
Lunch American

Cauliflower and Egg Salad

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook cauliflower in boiling water until tender, about 10 minutes; drain.
  2. 2 Mix together cauliflower, eggs, carrot, green onions, relish, mayonnaise, and mustard in a large bowl until well combined. Season with salt and black pepper.

By Rosalie

Broccoli Cauliflower Salad
Lunch American

Broccoli Cauliflower Salad

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain, remove from the heat, and crumble when cool enough to handle.
  2. 2 Whisk mayonnaise, sugar, and vinegar together in a small bowl.
  3. 3 Layer broccoli, cauliflower, eggs, Cheddar, and crumbled bacon (in that order) in a medium bowl. Drizzle dressing over top and serve.

By Colleen

Cauliflower Tabbouleh
Lunch American

Cauliflower Tabbouleh

4.6

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.
  2. 2 Transfer cauliflower 'rice' to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.

By Survivor2015

Creamy Cauliflower Egg Salad
Lunch American

Creamy Cauliflower Egg Salad

4.6

Prep
20 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Place cauliflower into a microwave-safe bowl, cover, and cook in microwave oven until tender, about 7 minutes. Uncover and cool for 5 minutes.
  2. 2 Stir eggs, creamy salad dressing, celery, green onions, sour cream, apple cider vinegar, sugar, salt, and black pepper in a bowl until thoroughly combined. Mix cauliflower into dressing. Chill at least 1 hour before serving.

By OMARILYN

Cauliflower Salad
Lunch American

Cauliflower Salad

4.6

Prep
25 min
Cook
10 min
Total
155 min

Instructions

  1. 1 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.
  2. 2 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.

By Debbie Lopez

Roasted Cauliflower and Leek Soup
Lunch American

Roasted Cauliflower and Leek Soup

4.7

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Arrange cauliflower florets on a baking sheet. Stir together oil and garlic in a small bowl; pour over cauliflower and toss to coat.
  3. 3 Bake in the preheated oven until tender and lightly browned, about 30 minutes.
  4. 4 Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes.
  5. 5 Stir pepper, chervil, and salt into soup; continue simmering until desired thickness is reached, 10 to 15 more minutes.

By Brandon Squige Johnson

Simple Cheesy Cauliflower Soup
Lunch American

Simple Cheesy Cauliflower Soup

4.8

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Melt butter in a large pot over medium heat. Add onion; cook until softened, 3 to 5 minutes. Add chicken broth and cauliflower; bring to a boil.
  2. 2 Reduce heat slightly; simmer until cauliflower is tender, 20 to 30 minutes.
  3. 3 Meanwhile, grate Cheddar cheese. Whisk milk and flour together in a bowl.
  4. 4 When cauliflower is tender, slowly add milk-flour mixture, stirring until combined. Simmer until soup thickened, about 5 minutes.
  5. 5 Off heat, stir in Cheddar until melted and combined; season with salt and black pepper.

By annyf_82

Grandma Birdie's Broccoli Salad
Lunch American

Grandma Birdie's Broccoli Salad

4.7

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add broccoli and cauliflower florets to the boiling water and cook for 3 minutes. Drain, then transfer florets to a bowl of ice water to cool.
  2. 2 Whisk mayonnaise, vinegar, pepper sauce, garlic powder, salt, and pepper for dressing together in a bowl.
  3. 3 Remove florets from the ice water and put on paper towels to dry.
  4. 4 When ready to serve, transfer florets to a large bowl. Mix in carrot, onion, and bacon. Pour in dressing and toss until well distributed. Let rest for 5 minutes before serving.

By Audrey

Crunchy Cauliflower and Tomato Salad
Lunch American

Crunchy Cauliflower and Tomato Salad

4.6

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a bowl until dressing is smooth.
  2. 2 Mix cauliflower, red onion, parsley, and garlic together in a large bowl. Drizzle dressing over cauliflower mixture; toss to coat. Gently fold tomatoes into salad. Chill salad in refrigerator up to 3 hours before serving.

By Mary P

Broccoli and Cauliflower Salad
Lunch American

Broccoli and Cauliflower Salad

4.8

Prep
20 min
Cook
10 min
Total
210 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
  2. 2 Whisk mayonnaise, Parmesan cheese, sugar, and basil together in a large bowl until smooth. Add broccoli, cauliflower, and red onion to mayonnaise mixture; toss to coat. Refrigerate salad until chilled and flavors have blended, 3 hours to overnight.
  3. 3 Crumble bacon. Mix bacon, lettuce, croutons, and water chestnuts into salad.

By SFORD1024

Curried Cream of Cauliflower Soup
Lunch American

Curried Cream of Cauliflower Soup

4.6

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Toss cauliflower florets, vegetable oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.
  3. 3 Roast in the preheated oven until browned, about 25 minutes.
  4. 4 Meanwhile, melt butter in a saucepan over medium-high heat. Add onion; sauté until soft, about 5 minutes. Stir in garlic; cook until fragrant, about 2 minutes. Season with curry powder, cayenne pepper, and ground turmeric; continue to cook, stirring continually, 5 minutes more.
  5. 5 Stir roasted cauliflower into onion mixture. Add stock, cover the saucepan, and bring to a boil. Immediately remove the cover, reduce heat to low, and simmer until liquid reduces slightly, about 10 minutes.
  6. 6 Purée cauliflower mixture with an immersion blender until mostly smooth. Stir in cream; season with salt and black pepper. Garnish servings with parsley.

By Allyson

Easy Curried Cauliflower Soup
Lunch American

Easy Curried Cauliflower Soup

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
  2. 2 Remove pot from heat and blend soup using a hand blender until smooth.
  3. 3 Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.

By Stacey Dodd

The Ultimate Pasta Salad
Lunch American

The Ultimate Pasta Salad

4.5

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot; cook until al dente, 8 to 10 minutes. Drain and transfer to a bowl. Cover and chill in the refrigerator for 1 hour.
  2. 2 Toss chilled pasta with broccoli, cauliflower, red onion, garlic, pepperoni, mozzarella cheese, olives, olive oil, and red wine vinegar. Season with salt, pepper, and Italian seasoning. Chill in the refrigerator until serving.

By Helene Rose-Carson

Fully Loaded Cauliflower Salad
Lunch American

Fully Loaded Cauliflower Salad

4.5

Prep
35 min
Cook
35 min
Total
130 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble when cool.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  3. 3 Toss cauliflower, olive oil, garlic, salt, and black pepper together in large bowl; transfer to the prepared baking sheet.
  4. 4 Cook in the preheated oven until cauliflower is lightly browned, 15 to 20 minutes. Cool.
  5. 5 Combine cauliflower, sour cream, and mayonnaise in a large bowl; stir. Stir in Cheddar cheese, bacon bits, green onions, chives, pepper sauce, and paprika. Taste; adjust seasonings if needed. Refrigerate before serving, 1 to 2 hours.

By Sarah Jo

Creamy Vegetable Pasta Salad
Lunch American

Creamy Vegetable Pasta Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain. Rinse pasta under cold water; drain.
  2. 2 Combine cooked pasta, broccoli, cauliflower, onion, carrots, bell peppers, mushrooms, and celery in a large bowl; toss.
  3. 3 Whisk mayonnaise, vinegar, and sugar together in a medium bowl until smooth; pour over pasta-vegetable mixture and mix well. Season with salt and black pepper.

By SKEHLER

Cauliflower Rice Chopped Salad
Lunch American

Cauliflower Rice Chopped Salad

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine riced cauliflower, tomato, cucumber, carrots, celery, onion, cilantro, almonds, and lime zest in a large bowl.
  2. 2 Stir together lime juice, olive oil, maple syrup, mustard, garlic, salt, and pepper in a small bowl. Pour dressing over salad and toss to combine. Sprinkle with cilantro and serve.

By Bibi

Low-Carb Chicken and Vegetable Soup
Lunch American

Low-Carb Chicken and Vegetable Soup

4.5

Prep
30 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Heat oil in a 6-quart Dutch oven over medium-high heat. Add chicken thighs and sear, 2 to 3 minutes per side. Remove and set aside.
  2. 2 Add carrots and celery to the pan. Reduce heat to medium and cook until softened, about 10 minutes. Add onions and cook until translucent, about 5 minutes. Reduce heat to low and add chicken stock, water, green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, salt, and pepper. Add chicken thighs and simmer until no longer pink at the bone and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  3. 3 Remove chicken and shred meat. Place shredded chicken back in the soup and serve.

By casmith30

Cheesy Cauliflower Soup
Lunch American

Cheesy Cauliflower Soup

5.0

Prep
30 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; saute until soft, about 3 minutes. Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.
  2. 2 Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, about 45 minutes. Remove from the stove and let cool for 15 minutes.
  3. 3 Process 2 cups soup at a time in a food processor until smooth; return to the pot. Add milk, half-and-half, and cream; whisk to combine. Season with salt and pepper. Add Cheddar cheese and cook over low heat until cheese is melted and soup is hot, about 5 minutes longer.

By CindiU

Winter White Soup
Lunch American

Winter White Soup

4.3

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Heat butter and olive oil in a large saucepan over low heat. Stir in garlic, shallots, and ginger; cook and stir until fragrant but not brown, about 5 minutes. Stir in cauliflower, mushrooms, green onions, and parsnip; cook and stir for an additional 5 minutes. Add pear, beans, dill, and mustard; stir just until heated through, about 1 minute.
  2. 2 Stir in wine and thyme; increase heat to high. Bring to a boil, stirring constantly, and simmer until wine is reduced by half and is syrupy, about 5 minutes. Pour in chicken broth; return to a boil, then reduce heat to low and simmer, partly covered, until vegetables are tender, about 20 minutes. Allow soup to cool slightly.
  3. 3 Fill a blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
  4. 4 Stir in cream and, if needed, thin with additional chicken broth. Season with salt and pepper; serve hot.

By simone stevin

Allergy-Friendly Comfort Soup
Lunch American

Allergy-Friendly Comfort Soup

4.6

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Heat the oil in a large skillet over medium heat. Cook and stir the cubed yams in the hot oil until fork-tender, 7 to 10 minutes. Add the cauliflower and diced jalapeno pepper to the yams; continue cooking until the cauliflower begins to soften, 10 to 15 minutes more.
  2. 2 Combine the coconut milk, water, and cannellini beans in a stockpot over medium-high heat. Stir the basil, 1 tablespoon of soy sauce, mustard powder, coriander, smoked paprika, ground ginger, cardamom, turmeric, bay leaf, and cinnamon stick into the bean mixture. Season the soup with salt and black pepper. Bring the soup to a boil, add the yam mixture, reduce heat to low, and simmer until the cauliflower is tender, 30 to 45 minutes. Garnish with the parsley, drizzle with 1 teaspoon of soy sauce, and sprinkle with goat cheese to serve.

By Allergy Friendly

Patriotic Pasta
Lunch American

Patriotic Pasta

4.4

Prep
30 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Whisk mayonnaise, sour cream, blue cheese, milk, honey mustard, vinegar, salt, garlic powder, black pepper, and cayenne pepper together in a small bowl.
  2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; transfer to a large bowl.
  3. 3 Heat olive oil in a small skillet over medium heat. Add garlic and basil; cook and stir until fragrant, 3 to 4 minutes. Pour garlic mixture over penne.
  4. 4 Add cauliflower, tomatoes, bell pepper, mozzarella cheese, green onion, and Parmesan cheese to penne mixture. Drizzle salad with dressing; toss to combine and coat. Cover the bowl; refrigerate to blend flavors, about 1 hour.

By OlgaB

Chopped Salad with Buttermilk Dressing
Lunch American

Chopped Salad with Buttermilk Dressing

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk buttermilk, sour cream, mayonnaise, lemon juice, 1 tablespoon minced celery, 1 tablespoon minced parsley, dill, Dijon mustard, onion powder, ¼ teaspoon salt, and ¼ teaspoon black pepper together in a small bowl until combined.
  2. 2 Toss romaine, cucumber, bell pepper, cauliflower, carrot, 1 stalk diced celery, green onions, sunflower seeds, and 1 ½ tablespoons chopped parsley together in a large bowl. Serve with dressing. Season with 1 pinch each salt and black pepper.

By Allrecipes Magazine

Oceans of Fun Bento
Lunch

Oceans of Fun Bento

Prep
10 min
Cook
15 min
Total
28 min

Instructions

  1. 1 Place hot dog half on a flat work surface. Cut a slit from the bottom to within 1 inch of the top. Turn the hot dog half 90 degrees to the uncut side and repeat. Cut each of 4 "legs" halfway down the middle to make 8 octopus "legs".
  2. 2 Bring a small pot of water to a boil; add hot dog octopus. Cook until heated through, 2 to 3 minutes. Drain.
  3. 3 Bring 2 cups water to a boil in the same pot. Add ramen noodles and cauliflower; cook until softened, 3 to 4 minutes. Stir in ramen seasoning until dissolved. Remove from heat; add spinach. Let stand until spinach wilts, about 3 minutes.
  4. 4 Assemble bento box with ramen noodle mixture and octopus hot dog.

By Soup Loving Nicole