Un-potato salad works for people on low carb diets as well as those simply wanting a new lunch salad. This one is full of zippy flavors, due to the smoked mustard and bacon. Either small bits of red onion or green onion will work, and the addition of a few spoonfuls of sour cream really kicks up the richness. Who knew cauliflower potato salad could be so close to the “real thing”? Actually, who cares…this is good on its own.
Cauliflower “Potato” Salad
Yield: 10 servings, 4 ounces /3/4 cup each
231 calories, 2 g. net carbs, 6 grams protein, 21 g. fat
1 head cauliflower (about 21 ounces trimmed)
1 cup celery, chopped
1 cup green onions, chopped
1/2 cup crumbled bacon (optional)
1/4 cup capers (or diced dill pickles)
1 cup homemade mayonnaise
2 tablespoons grass-fed sour cream (optional)
2 tablespoons Grey Poupon mustard
Hickory smoke flavor, to taste (optional)
1 teaspoon salt
1/4 teaspoon cayenne pepper
2-4 hard boiled free-range eggs
Note: If you want to reduce the fat, simply leave out the mayo, bacon, and eggs, and use nonfat Greek yogurt instead.
Cut the cauliflower into bite-size pieces and place in a large bowl. Add 1 tablespoon water; cover and microwave on high about 6-7 minutes, stirring at the 3-minute mark. Let stand, covered, 5 minutes, then drain and return the cauliflower to the bowl. I recommend chilling the cauliflower until it’s at least lukewarm before adding the remaining ingredients. Stir in the celery, onions, bacon, and capers.
Mix all of the remaining ingredients except the eggs; pour over cauliflower and mix well. Peel and cut the eggs into large chunks. Gently stir into the salad to avoid breaking eggs. Chill well before serving.