Ingredients2 h 30 m servings 340 cals
- Place the cauliflower in a steamer basket set in a saucepan over 1 inch of boiling water. Steam 5 minutes, until tender but still firm. Drain, cool slightly, and place into a large bowl.
- Mix the mayonnaise with the Italian salad dressing and Parmesan cheese in a bowl. Add the carrots to the bowl with the cauliflower, and toss with the mayonnaise mixture until evenly coated. Cover, and refrigerate at least 2 hours or overnight to allow flavors to blend.
Per Serving: 340 calories; 31.2 g fat; 11.7 g carbohydrates; 5.8 g protein; 20 mg cholesterol; 891 mg sodium. Full nutrition
ReviewsRead all reviews 8
This recipe is great! The dish is fantastic! I used the Kraft Shredded Parmesan, Romano and Asiago cheese blend instead of the normal parmesan and it was delicious! I also used light mayo.
I had half a head of cauliflower to use and found this recipe. I altered it because I didn't want to use mayo and had some other ingredients on hand. I used 1/3cu vinegar, less than 1/4 cu oliv...
I am not a big cauliflower fan but this recipe may convert me into a flowerhead. I altered nothing on the recipe except I added a bit more cheese (Romano blend) and sprinkles of Italian seasoni...
Really enjoyed this! I used homemade italian dressing mix and was only able to chill it for an hour but it was so good! Thanks for sharing!
We liked this salad but it isn't visually appealing. I garnished it with green onions but I think adding another green vegetable or red peppers would be good.
I agree that this had a bold flavor. I didn't set it in the fridge for 2 hours before trying it, and I think it would have tasted better if I had. But, it was good.