Cauliflower "Potato" Salad

Cauliflower Potato Salad
A lot of people like this cauliflower "potato" salad even better than if it had actual potatoes.. Photo © Laura Dolson
  • Prep Time
    30 min
  • Cook Time
    6 min
  • Total Time
    36 min
  • Yield
    8 servings

You can make this recipe using the same kinds of dressing, spices, etc, that you'd use to make potato salad - in fact, adjusting it to your own taste is important to the success of this dish. My biggest tip, though, is if you really want it to have the consistency of potato salad, order some Carb Counters Instant Mashers. You don't have to use much, but it creates the starchy consistency of potato salad. The salad is still very good without it, though.

Carb Profile of Cauliflower, with more Low-Carb Cauliflower Recipes

Ingredients

  • 1 medium head cauliflower (about 4 cups/1 quart florets)
  • 2 hard-boiled eggs
  • 1 medium stalk celery, minced (including leaves)
  • ½ cup chopped green pepper
  • 2 green onions, chopped (green and white parts)
  • 3 tablespoons Carb Counters Instant Mashers (optional)
  • 1/3 cup mayonnaise
  • 1 tablespoon prepared mustard (brown or yellow)
  • 1 teaspoon lemon juice
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1-2 drops hot sauce or a pinch of cayenne pepper (optional)
  • 1-2 teaspoons worth sugar substitute
  • 2 tablespoons sugar-free pickle relish or dill relish, or chopped sugar-free pickle
  • Salt and pepper
  • Fresh herbs (optional, but good - see below for ideas)

Preparation

1) Break or chop the cauliflower into smallish florets of a similar size. If the pieces are too big, they're difficult to cook so that they have the right "bite" and flavor - the outside tends to overcook.

2) Microwave the florets in a covered container with a small amount of water, or steam them on the stove. I've never tried boiling, but cauliflower tends to hold on to water, so I'm a little skeptical.

You want them to be fork-tender (a fork slips in easily), but not overcooked (avoiding the stronger smell and flavor which develops with longer cooking).

3) Drain and put the cauliflower into a medium bowl. Chop the egg and add. Toss the cauliflower and egg with salt and pepper. I like quite a bit of pepper, and it does seem to take a surprising amount of salt, but this would be to taste (but you won't really know until you've got the dressing in there.) Sprinkle in the Carb Counter Instant Mashers if you're using them, and toss again.

4) Mix the ingredients for the dressing (mayo, lemon juice, spices, relish, etc.). Taste for the balance of flavors you like. Mix the chopped vegetables and the dressing into the cauliflower and egg mixture. Add chopped fresh herbs if you wish - chives, dill, or parsley work well, but I've even used mint for something different. Garnish with the herb, or sprinkle with paprika.

Chill.

Makes 8 servings.

Nutritional Information: Each serving has 3 grams of effective carbohydrate plus 1.5 grams of fiber, 3 grams of protein, and 99 calories.

Do you like this recipe?   Try my Low-Carb Broccoli Salad with Bacon

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