07-25-2024, 04:20 PM
You'll never fool anyone that it's potato, but for folks on a low carb diet it's one way to have "potato" salad again. Let's see, no potato salad or this "potato" salad... Hmmm? It's actually pretty decent. Would Kohl Rabi or Jerusalem artichoke work? IDK.
CAULIFLOWER POTATO SALAD (KETO & HEALTHY)
This easy cauliflower potato salad tastes like regular potato salad, except it's keto, gluten-free, and just healthy. Make it in 15 minutes!
INGREDIENTS
1 head Cauliflower (cut into small florets)
2/3 cup Mayonnaise
1 tbsp Apple cider vinegar
1 tbsp Dijon mustard
1/2 tsp Garlic powder
1/2 tsp Paprika
1/2 tsp Sea salt
1/4 tsp Black pepper
1/3 cup Onion (finely diced)
1/3 cup Celery (sliced thinly or diced) (or fennel)
2 large Eggs (hard boiled, chopped)
Chives (optional, for garnish)
INSTRUCTIONS
Cook the cauliflower on the stove or in the microwave.
Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well and let cool. Note: expect this to take longer, more like 10 minutes or more. You want the veg' to be soft and not crunchy. But that might depend on the size of the pieces.
Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons (30 mL) of water. Microwave on high for 10 minutes, stirring halfway through. Drain well and let cool.
Meanwhile, in a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
In a large bowl, combine the cauliflower, diced onion, sliced celery, and diced egg.
Pour the dressing over the salad and mix well.
If you have time, refrigerate the cauliflower potato salad for at least 1 hour to let the flavors develop. (This is optional.) If desired, garnish with chives and additional paprika.
Notes:
MY RECIPE TIPS
>Cut the florets small. Smaller florets will more closely resemble potatoes. Plus, I like that they cook faster.
>Cook the cauliflower until very soft. I’m all for crisp-tender for many of my cauliflower recipes, but for this particular recipe, extra softness will give your cauliflower potato salad a texture that’s closer to potatoes. Don’t stop cooking too early!
>Fold or toss the salad rather than stirring. Since I recommend very soft cauliflower, I find that it can get a bit mushy if I stir it.
>If you have time, refrigerate for an hour. This is not required, but will let the flavors develop more. I often like to make this salad ahead anyway.
>Change it up with dill pickles or bacon! If you like these flavors in potato salads, you’ll like them in this cauliflower potato salad, too. Just mince the pickles finely, or crumble oven baked bacon and add to your taste.
CAULIFLOWER POTATO SALAD (KETO & HEALTHY)
This easy cauliflower potato salad tastes like regular potato salad, except it's keto, gluten-free, and just healthy. Make it in 15 minutes!
INGREDIENTS
1 head Cauliflower (cut into small florets)
2/3 cup Mayonnaise
1 tbsp Apple cider vinegar
1 tbsp Dijon mustard
1/2 tsp Garlic powder
1/2 tsp Paprika
1/2 tsp Sea salt
1/4 tsp Black pepper
1/3 cup Onion (finely diced)
1/3 cup Celery (sliced thinly or diced) (or fennel)
2 large Eggs (hard boiled, chopped)
Chives (optional, for garnish)
INSTRUCTIONS
Cook the cauliflower on the stove or in the microwave.
Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well and let cool. Note: expect this to take longer, more like 10 minutes or more. You want the veg' to be soft and not crunchy. But that might depend on the size of the pieces.
Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons (30 mL) of water. Microwave on high for 10 minutes, stirring halfway through. Drain well and let cool.
Meanwhile, in a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
In a large bowl, combine the cauliflower, diced onion, sliced celery, and diced egg.
Pour the dressing over the salad and mix well.
If you have time, refrigerate the cauliflower potato salad for at least 1 hour to let the flavors develop. (This is optional.) If desired, garnish with chives and additional paprika.
Notes:
MY RECIPE TIPS
>Cut the florets small. Smaller florets will more closely resemble potatoes. Plus, I like that they cook faster.
>Cook the cauliflower until very soft. I’m all for crisp-tender for many of my cauliflower recipes, but for this particular recipe, extra softness will give your cauliflower potato salad a texture that’s closer to potatoes. Don’t stop cooking too early!
>Fold or toss the salad rather than stirring. Since I recommend very soft cauliflower, I find that it can get a bit mushy if I stir it.
>If you have time, refrigerate for an hour. This is not required, but will let the flavors develop more. I often like to make this salad ahead anyway.
>Change it up with dill pickles or bacon! If you like these flavors in potato salads, you’ll like them in this cauliflower potato salad, too. Just mince the pickles finely, or crumble oven baked bacon and add to your taste.
