Recipe by Julesong
This recipe is based on my mom's wonderful potato salad. I made it because I was missing potato salad and I figured that substituting cauliflower would work pretty well... and it does! Without the potato it's perfect for folks who are diabetic or working on lower carb menus, but even those who aren't watching carbs enjoy it. Very tasty! Go to www followyourheart com for more information on Vegenaise.
Top Review by Garden Gate Kate
Tastes just like potato salad without the carbs! Instead of fresh onion, I steamed dried minced onion flakes with the cauliflower to soften their texture. Because my mom always whips the potatoes for her potato salad, I pureed the cauliflower and then stirred in the chopped additions. It's impossible to tell that the creamy smooth cauliflower is not potatoes. I used sweet pickle relish instead of dill pickles and yellow mustard instead of Dijon for personal preference. Also, I added 1 stalk of celery and half a green bell pepper to amp up the freshness factor. Because my cauliflower was naturally moist, I only needed to add 5 tablespoons of low fat mayonnaise to make perfectly Creamy Cauliflower Salad. Thank you, Julesong, for a dream come true...a delicious low-carb "potato" salad!
- 1 head cauliflower
- 1 onions, finely chopped or 29.58-44.37 ml dried onion flakes (I prefer the dried minced)
- 29.58 ml chopped dill pickles or 29.58 ml dill pickle relish
- 3 hard-boiled eggs, chopped (or equiv amount of chopped extra firm tofu, for vegetarian recipe)
- 2.46-4.92 ml Dijon mustard, to taste
- 4.92 ml salt, to taste
- 1.23 ml black pepper
- 1.23 ml garlic powder
- 1.23 ml curry powder, i love it (optional)
- finely chopped celery (optional)
- 177.44 ml mayonnaise (Best Foods or Helmann's) or 177.44 ml vegan mayonnaise (for vegetarian recipe, or a little more, depending on texture after mixing)
- chopped hard-boiled egg, for garnish
- paprika, for garnish
- dill weed, for garnish
Directions See How It's Made
- Break the cauliflower up into florets, then steam it for 10-20 minutes- how firm you prefer the cauliflower is up to you (after having made this the first time, I've decided to leave it firmer for next time; the taste of very soft cauliflower in the salad is wonderful, but the texture was a little mushy).
- Mix together all ingredients except the cauliflower.
- When cauliflower is done, while still warm fold it into the mayo mixture- it makes it taste better to combine while warm.
- Put into serving container and garnish.
- Refrigerate for at least three hours before serving- the longer the better- the flavor is even better then next day!
- Notes from Julie: I use the dried minced onion because I like the texture, and omit the celery; some people might prefer sweet pickles and/or Miracle Whip, but eew, not me.
- Also, if you haven't had the chance to try Vegenaise, do so (even if you're not vegetarian); it tastes just like Best Foods and at a fraction of the calories and fat (20% lower in fat), and because it contains no dairy or egg product you don't have to worry about it going bad while sitting out at a picnic or potluck.