This little gem is one of those recipes that's freely available all over the web. This is my rendition of it based on what I do with a potato salad. Take some time to check out others' recipes--search for "cauliflower potato salad," or "low-carb potato salad." Play with it, and give it your own signature.
Okay, ready for that summer cookout?
Faux-Tato Salad
(The measurements here are for the batch I made today. Adjust as you see fit depending on how much you're making.)
1-16 ounce bag frozen cauliflower, or one head
cooked—chopped small
3 boiled eggs, chopped
1/4 cup Black olives to taste, chopped small
1/4 cup Pickles to taste, chopped small
1/4 cup Onion to taste, chopped finely
2/3 cup Ranch dressing
1 Tbsp. Mustard
Other spices to taste
Prep your cauliflower.
If you’re using frozen, cook according to package directions. With fresh, cut up into florets and steam until fairly soft, but not mushy. Allow to
cool in a colander or sieve to drain well.
Meanwhile, cut up eggs, onion, olives, and
pickles. I have to take a moment and mention how much I love my mini-food processor. I really wanted a food processor, but didn't want a huge one. I got this small one at our local big box and absolutely love it. Less than $10 has made me happy on a very consistent basis.
Chop cauliflower well, but not too finely. I use my kitchen shears and do it in the bowl.
Chop cauliflower well, but not too finely. I use my kitchen shears and do it in the bowl.
Throw in the eggs and vegetables and mix well.
Add in mayonnaise, a squeeze of mustard, and a dash of pickle juice. Stir in and taste, adding salt, pepper, garlic, or other spices as desired. Chill and enjoy.
This assumes the recipe as made above serves six. If you're counting carbs, don't forget to deduct the fiber count from the total carbs to get your net carbs.
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