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
Total Time 36 min
Prep 30 min, Cook 6 min
Yield 8 servings (41 calories)

Cauliflower is so versatile it's becoming the go-to veggie twist for many traditional recipes for rice, potato and even meat dishes. You can make this potato salad swap recipe using the same kinds of dressing, spices, etc, that you'd use in regular potato salad. In fact, as potato salad recipes vary greatly, adjusting it to your own taste is important to the success of this dish. Be sure to get your potato salad to the right texture by thoroughly cooking the cauliflower. You may find steaming the cauliflower, as opposed to boiling, creates a better potato-like consistency.

Ingredients

  • 1 medium head​ cauliflower (about 4 cups/1 quart florets)
  • 2​ hard-boiled eggs
  • 1 medium stalk​ celery, minced (including leaves)
  • 1/2 cup chopped​ green pepper
  • 2​ green onions, chopped (green and white parts)
  • 1/2 cup plain fat-free Greek yogurt
  • 1 tablespoon prepared mustard (brown or yellow)
  • 1 teaspoon​ lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 to 2 drops hot sauce or a pinch of cayenne pepper (optional)
  • 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.)

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 overnight.

Makes 8 servings.

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