Cauliflower-based starch substitutes are everywhere these days. From rice to mashed potatoes and even pizza crusts. Turns out, it’s a pretty delicious alternative in potato salad too! Cauliflower is a great source of fibre and (you might be surprised to learn) vitamin C. One cup of cauliflower has roughly the same amount of vitamin C as a smaller orange. Give this salad a go as a lighter alternative to the classic favorite.
Cauliflower “Potato Salad”
Adapted from SkinnyTaste
- 1 large head of cauliflower chopped into ½ inch pieces
- ½ cup light/reduced fat mayonnaise
- 1 tsp apple cider vinegar
- 1 tsp yellow mustard
- 1 ½ tsp. fresh dill
- ¼ cup finely chopped pickles (dill pickles work great; alternatively, you could choose bread and butter pickles for a sweeter taste)
- 2 medium celery stalk, finely chopped
¼ cup chopped red onions
- 2 hard boiled eggs
- Paprika (for garnish)
- Steam cauliflower until tender (about 8 minutes). Be careful to not overcook the cauliflower. Drain the cauliflower and set it aside.
- Combine the mayonnaise, apple cider vinegar, mustard, dill, pinch of salt, and pepper to taste.
- Chop the eggs into cubes and add to the bowl with the cauliflower.
- Add the pickle, celery, and red onion to the mayo mixture and mix together.
- Combine the mayo mixture with the cauliflower and egg. Toss gently to evenly coat. Garnish with a sprinkle of paprika and voila!
Per serving (analysis via cronometer.com)
|Calories (kcal)||133||Protein (g)||7.4|
|Carbohydrates (g)||13.4||Fat (g)||6.7|
|Sugar (g)||5.2||Saturated Fat||1.6|
|Fibre (g)||4.8||Sodium (mg)||317|