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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

Cauliflower Shrimp Salad
Lunch

Cauliflower Shrimp Salad

4.1

Prep
5 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place eggs in a small saucepan, and add water to cover. Cover the pan, and bring to a boil over high heat. Remove from heat and let stand covered for 12 minutes. Cool, peel, and chop the hard boiled eggs.
  2. 2 Mix mayonnaise and salad dressing together in a small bowl.
  3. 3 To a large bowl, add cauliflower, shrimp, green onions, chopped eggs, olives, and pimientos. Toss to combine. Stir in dressing mixture, and toss to coat. Refrigerate. Serve chilled.

By Amy Brolsma

Make-Ahead Cauliflower Salad
Lunch

Make-Ahead Cauliflower Salad

4.4

Prep
25 min
Cook
10 min
Total
1475 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 bacon slices on paper towels. Chop into small pieces.
  2. 2 Layer lettuce, cauliflower, onion, chopped bacon, mayonnaise, sugar, and Parmesan cheese in a large bowl, in that order. Cover the bowl tightly with plastic wrap. Place a heavy pan on top to press down salad.
  3. 3 Refrigerate for 24 to 36 hours, checking occasionally that salad remains pressed.
  4. 4 Toss salad to serve; season with black pepper.

By Iwnbb

Bop's Broccoli Cauliflower Salad
Lunch

Bop's Broccoli Cauliflower Salad

4.8

Prep
15 min
Cook
10 min
Total
55 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 bacon slices on paper towels and crumble.
  2. 2 Stir broccoli, cauliflower, Cheddar cheese, and onion together in a large bowl.
  3. 3 Whisk creamy salad dressing, sugar, and vinegar together in a separate bowl until sugar is dissolved; pour over broccoli mixture and toss to coat. Refrigerate salad for at least 30 minutes. Stir crumbled bacon into salad just before serving.

By Natalie Escue

Pea and Cauliflower Salad
Lunch

Pea and Cauliflower Salad

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix the peas, cauliflower, olives, and celery together in a large bowl.
  2. 2 Whisk the ranch dressing, yogurt, and garlic powder together in a small bowl. Pour over pea mixture, and stir until ingredients are evenly coated. Sprinkle cashews on top just before serving.

By Jessica

Cauliflower Salad Bowl
Lunch

Cauliflower Salad Bowl

4.7

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
  2. 2 Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.

By Libby

Broccoli Cauliflower Salad
Lunch

Broccoli Cauliflower Salad

4.5

Prep
25 min
Cook
10 min
Total
95 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 on paper towels. Crumble bacon slices into small pieces. Reserve 1/2 cup bacon pieces in a bowl.
  2. 2 Combine remaining bacon, cauliflower, broccoli, mozzarella cheese, and onion in a large bowl.
  3. 3 Mix sugar and milk together in a small bowl until sugar is dissolved. Mix in mayonnaise, Parmesan cheese, and vinegar. Pour dressing over cauliflower mixture. Top with reserved bacon. Chill for 1 hour before serving.

By Sheryl Esau

The Best Spinach Salad Ever
Lunch

The Best Spinach Salad Ever

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread nuts onto a baking sheet.
  3. 3 Toast nuts in the preheated oven until golden brown and fragrant, 5 to 10 minutes. Watch as they bake because they burn quickly. Set nuts aside to cool to room temperature.
  4. 4 Mix together mayonnaise, milk, and sugar in a large salad bowl. Stir in bacon bits and Parmesan cheese until dressing is well combined and creamy.
  5. 5 Place spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl; stir lightly to coat with dressing.

By Autumn

Curried Cauliflower-Potato Soup
Lunch

Curried Cauliflower-Potato Soup

4.8

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
  3. 3 Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
  4. 4 While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
  5. 5 Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.
  6. 6 While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
  7. 7 Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.

By Porchdog

Muffuletta-Inspired Cauliflower Salad
Lunch

Muffuletta-Inspired Cauliflower Salad

4.7

Prep
35 min
Cook
Total
275 min

Instructions

  1. 1 Combine cauliflower, black olives, green olives, green bell pepper, celery, pimento peppers, onion, sugar, salt, and pepper in a large bowl.
  2. 2 Whisk olive oil, vinegar, and lemon juice together in a small bowl. Pour over cauliflower mixture and toss to combine. Refrigerate salad until flavors combine, 4 hours to overnight.

By Heidi

Vegetarian Bodacious Broccoli Salad
Lunch

Vegetarian Bodacious Broccoli Salad

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain fat and crumble bacon.
  2. 2 Mix broccoli, cauliflower, Cheddar cheese, onion, and crumbled bacon together in a large bowl.
  3. 3 Whisk mayonnaise, yogurt, red wine vinegar, sugar, ground black pepper, salt, and lemon juice in a bowl until thick and creamy. Pour dressing over broccoli mixture and toss to combine. Cover and refrigerate until serving.

By EMIAUKEA

Raw Vegetable Salad
Lunch

Raw Vegetable Salad

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; crumble.
  2. 2 Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl.
  3. 3 Whisk mayonnaise, Parmesan cheese, sugar, onion, vinegar, and salt together in a bowl. Pour dressing over the salad; add nuts and bacon and toss well.

By Pamela Brown

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

Western Salad
Lunch

Western Salad

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place the shredded lettuce in a large, flat dish. Layer with cucumbers, green onions, green bell pepper, cauliflower, baby carrots, broccoli, and radishes. Pour drained beans over the vegetables. Cover with Ranch-style dressing, and top with nacho-flavor tortilla chips. Cover, and chill until serving.

By Leslie Spargo

Marinated Vegetable and Olive Salad
Lunch

Marinated Vegetable and Olive Salad

3.9

Prep
30 min
Cook
5 min
Total
155 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.
  2. 2 Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.

By Jessica Moretz

Kat's Cauliflower Leek Soup
Lunch

Kat's Cauliflower Leek Soup

4.2

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Melt coconut oil with olive oil in a large pot over medium-low heat. Cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes.
  2. 2 Stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes.
  3. 3 Pour vegetable broth into the pot, bring to a simmer, and cover the pot. Reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes.
  4. 4 Pour broth mixture 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.
  5. 5 Return puree to pot and place over low heat. Stir coconut milk, black pepper, nutmeg, and allspice into the puree. Ladle into bowls and garnish with parsley.

By KatherineC

Cauliflower Potato Salad
Lunch

Cauliflower Potato Salad

2.0

Prep
45 min
Cook
43 min
Total
133 min

Instructions

  1. 1 Place potatoes in a large pot; add water to cover. Bring to a boil and cook until easily pierced with a fork, about 15 minutes. Drain. Let cool until easily handled, about 15 minutes. Peel and dice. Transfer to a large bowl.
  2. 2 Fill a saucepan 2/3 of the way with water and bring to a boil. Add cauliflower florets; cook until tender, 8 to 10 minutes. Drain in a colander and rinse with cold water to stop the cooking process, 1 to 2 minutes. Drain well. Blot with paper towels to remove excess moisture.
  3. 3 Place potatoes, cauliflower, hard-boiled eggs, green onions, celery, and black pepper in a large bowl; toss to combine.
  4. 4 Whisk eggs, stevia, and cornstarch together in a saucepan. Stir in evaporated milk, apple cider vinegar, white vinegar, and mustard. Cook over medium heat, stirring frequently, until dressing thickens, about 10 minutes. Remove from heat; stir in butter. Refrigerate until cool, about 30 minutes.
  5. 5 Fold mayonnaise into dressing. Stir into potato mixture gently until evenly coated.

By Tami Gerrard

Vegan Curried Cauliflower, Sweet Potato, and Lentil Soup
Lunch

Vegan Curried Cauliflower, Sweet Potato, and Lentil Soup

5.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
  2. 2 Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.

By Kasmira Bresett

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

Chorizo-Spiced Party-Sized Chopped Veggie Salad
Lunch

Chorizo-Spiced Party-Sized Chopped Veggie Salad

5.0

Prep
55 min
Cook
Total
55 min

Instructions

  1. 1 Combine cauliflower, cucumbers, carrots, radishes, mushrooms, cilantro, kale, and poblano pepper in a large food-safe container with a lid.
  2. 2 Whisk lime juice, vinegar, paprika, olive oil, garlic, oregano, cumin, chili powder, cloves, coriander, salt, and pepper in a bowl until no lumps remain. Pour over cauliflower mixture in the container. Cover and shake until well mixed.

By DrB

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

Kumquat Salad
Lunch

Kumquat Salad

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend.
  2. 2 In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.

By Jill S