Here is a great take on potato salad, only substituting the humble cauliflower - giving you a much-lower carb version. Does it taste like the original? Almost, not 100%. You can easily do this in any potato salad recipe, bear in mind you may need two heads of cauliflower to equal the amount of potatoes you normally have.
After making this a few times, here are a few tips: Cut the cauliflower up and leave in as large florets as possible. Cook in salted water until fork/knife tender. Remove and allow to cool. Then cut the florets into bite-size florets, leaving as little stalk as possible. This may be a mere visual presentation thing for me, yet have found cutting them into cubes less attractive and the effort is not that much more. Last, do not be concerned if the dressing seems like it will not be enough. Have come to discover that the cooked cauliflower adds additional moisture to the salad, unlike potatoes which draw in moisture and can leave it dry. So it would be my suggestion to half any of your traditional dressing recipe to start out with until you find what you like best.
1 head cauliflower (cooked and cut into bite-size florets)
1/2 red onion chopped
6 slices of cooked bacon
1 c. shredded cheddar cheese
2 hard boiled eggs, or 4 if you like them as I do
3.4 c. mayonnaise
1 tbsp. yellow mustard
1 tsp salt
1 tsp pepper
Mix all of the ingredients together, allow to rest for a few hours - serve and enjoy!
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