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❤Rachel
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Cauliflower “Potato” Salad
The funny thing about this salad is that it’s created as a healthier version of our typical potato potluck salads …..
BUT,
It doesn’t need to pretend at all!!! This salad has got its own thing going on altogether.
It’s actually SUPER GOOD!
Like, I actually prefer this over potato salad!
It’s not a compromise in any way (in my humble opinion) it’s a DELICIOUS salad creation that hits all the right taste buds while it just-so-happens to be low carb, lower calorie, and totally PACKED with nutrients!
Well, ok then…Bring on Summer!
Makes about 4-5 servings as a side dish
Makes about 4-5 servings as a side dishIngredients:
- 1 large head Cauliflower, cut into very small, bite-size florets
- 2 tsps sea salt
- 1/2 cup sweet yellow onion, very finely diced
- 1/2 cup celery, very finely diced
- 4 large eggs, hard-boiled, coarse chopped
- chives, or fresh parsley finely sliced for garnish
Dressing Ingredients:
(whisk together)
Dressing Ingredients:- 1/2 cup plain Greek yogurt, OR avocado mayo
- 1.5 Tbsps Dijon mustard
- 1 Tbsp apple cider vinegar
- 1 Tbsp raw honey, or pure maple syrup
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp white pepper
Instructions:
Boil a large stockpot of water with 2 teaspoons of salt. Add the cauliflower, and simmer until tender but firm (just about 3-4 minutes).
The trick here is to keep the cauliflower firm like a potato is prepared for potato salad. Not too soft, not too hard. Just right.
Drain very well. We want ZERO water in the salad. Allow to cool for a few minutes.
Drain very well. We want ZERO water in the salad. Allow to cool for a few minutes.Meanwhile, whisk together the yogurt, apple cider vinegar, honey, Dijon mustard, garlic powder, paprika, sea salt, and pepper, until smooth. Taste test, adjust as needed.
In a large bowl gently stir the cauliflower, onion, celery, and egg together with the dressing. Gently toss, then sprinkle with chives or parsley. Stays good refrigerated for about 48 hours. Enjoy and remember to tag me @CleanFoodCrush in your creations!
In a large bowl gently stir the cauliflower, onion, celery, and egg together with the dressing. Gently toss, then sprinkle with chives or parsley. Stays good refrigerated for about 48 hours.
Enjoy and remember to tag me @CleanFoodCrush in your creations!❤Rachel
Ingredients
- 1 large head Cauliflower, cut into very small, bite-size florets
- 2 tsps sea salt
- 1/2 cup sweet yellow onion, very finely diced
- 1/2 cup celery, very finely diced
- 4 large eggs, hard boiled, coarse chopped
- chives, or fresh parsley finely sliced for garnish
Dressing Ingredients:
(whisk together)
- 1/2 cup plain Greek yogurt, OR avocado mayo
- 1.5 Tbsps Dijon mustard
- 1 Tbsp apple cider vinegar
- 1 Tbsp raw honey, or pure maple syrup
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp white pepper
Instructions
- Boil a large stockpot of water with 2 teaspoons of salt. Add the cauliflower, and simmer until tender but firm (just about 3-4 minutes). The trick here is to keep the cauliflower firm, like a potato is prepared for potato salad. Not too soft, not too hard. Just right.
- Drain very well. We want ZERO water in the salad.
- Allow to cool for a few minutes.
- Meanwhile, whisk together the yogurt, apple cider vinegar, honey, Dijon mustard, garlic powder, paprika, sea salt, and pepper, until smooth.
- Taste test, adjust as needed.
- In a large bowl gently stir the cauliflower, onion, celery, and egg together with the dressing. Gently toss, then sprinkle with chives or parsley.
- Stays good refrigerated for about 48 hours.
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