Cauliflower ‘Potato’ Salad
Here is a salad that brings the texture and flavor of potato salad – complete with pickles but omits potatoes entirely!
Makes
Serving size
Ingredients
12 ounces cauliflower florets, bite-sized, blanched for 1 minute
4 large eggs, hard-boiled and coarsely chopped
½ small (35 grams) onion, minced
2 ounces red bell pepper, diced
8 (42 grams) cornichon pickles, sliced thinly (used Trader Joe’s® for nutrient analysis)
½ tablespoon lemon juice, fresh squeezed
3 tablespoons mayonnaise
2 tablespoons Greek yogurt
⅓ cup fresh dill, minced
1 teaspoon smoked paprika, to serve
Instructions
- Combine the blanched cauliflower florets, chopped eggs, onion, bell pepper, and cornichons in a medium mixing bowl. Mix ingredients thoroughly.
- Add the lemon juice, mayonnaise, and yogurt. Mix to coat all the vegetables and eggs with the moist ingredients.
- Add the dill and mix thoroughly once more.
- Serve each portion with a sprinkle of smoked paprika.
Cooking Tip
Cook the eggs a day in advance and then this recipe will be very quick to assemble.
Recipe Contributed by FamilyCook Productions
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