cauliflower potato salad

Cauliflower “potato salad”

AuthorMariska GordonCategoryDifficultyBeginner

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.

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients
 1 large head of cauliflower chopped into 1/2 inch pieces
 salt and pepper to taste
 ½ cup light/reduced fat mayonnaise
 1 tsp apple cider vinegar
 1 tsp yellow mustard
 1.50 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)

Instructions
1

Steam cauliflower until tender (about 8 minutes). Be careful to not overcook the cauliflower. Drain the cauliflower and set it aside.

2

Combine the mayonnaise, apple cider vinegar, mustard, dill, pinch of salt, and pepper to taste.

3

Chop the eggs into cubes and add to the bowl with the cauliflower.

4

Add the pickle, celery, and red onion to the mayo mixture and mix together.

5

Combine the mayo mixture with the cauliflower and egg. Toss gently to evenly coat. Garnish with a sprinkle of paprika and voila!

Did you try out this recipe? If so, take a photo and tag us on Instagram @copemanclinic!

Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 133
% Daily Value *
Total Fat 6.7g11%
Saturated Fat 1.6g8%
Sodium 317mg14%
Total Carbohydrate 13.4g5%
Dietary Fiber 4.8g20%
Sugars 5.2g
Protein 7.4g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

Ingredients
 1 large head of cauliflower chopped into 1/2 inch pieces
 salt and pepper to taste
 ½ cup light/reduced fat mayonnaise
 1 tsp apple cider vinegar
 1 tsp yellow mustard
 1.50 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)

Directions

Instructions
1

Steam cauliflower until tender (about 8 minutes). Be careful to not overcook the cauliflower. Drain the cauliflower and set it aside.

2

Combine the mayonnaise, apple cider vinegar, mustard, dill, pinch of salt, and pepper to taste.

3

Chop the eggs into cubes and add to the bowl with the cauliflower.

4

Add the pickle, celery, and red onion to the mayo mixture and mix together.

5

Combine the mayo mixture with the cauliflower and egg. Toss gently to evenly coat. Garnish with a sprinkle of paprika and voila!

Cauliflower “potato salad”

Adapted from SkinnyTaste