July 29, 2016

Cauliflower Mock 'Potato' Salad Recipe

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Looking for a lower-carb option for your beloved potato salad?  This Cauliflower Mock 'Potato' Salad recipe is for you!
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Cauliflower Mock 'Potato' Salad

Raise your hand if you love potato salad!  Mmmmm, hmmmmm ... I'm right there with all of you who shot your hand straight up as fast as it would possibly move.

Now ... raise your hand if sometimes you just don't want all the carbs that come along with  that scrumptious potato salad!  Yes, my hand is right up there, too.

Fortunately, if you'd like a lower-carb option for your beloved potato salad, this Cauliflower Mock 'Potato' Salad recipe works as a great alternative.

I have a tendency to totally crash if I eat a lot of carbs early in and throughout the day.  My energy gets low, my get-up-and-go is gone, and I just feel all-around lethargic.  So I do truly try to be mindful of my carbs, relegating the majority of my carb eating to dinner time.

That's why I love this Cauliflower Mock 'Potato' Salad recipe ... with the use of cauliflower instead of potatoes as the base, it's a much lower-carb option I feel better about enjoying any time of the day.

Cauliflower Mock 'Potato' Salad

Now, I know some of you are probably thinking "No way ~ there's no way a mock potato salad made with cauliflower can possibly be good."

Oh, rest assured ~ it is  good!

In terms of flavor, the Cauliflower Mock 'Potato' Salad recipe is pretty dead-on for a match with classic egg-and-mustard potato salad.  As a side alongside that perfectly grilled hot dog?  Perfect.

And the look?

Cauliflower Mock 'Potato' Salad sure doesn't look mock!  Looks like actual-potato potato salad for sure, don't you think?

Cauliflower Mock 'Potato' Salad

The one place this recipe isn't quite as close to regular potato salad is in texture.

Truth be told, the only way to truly get that soft-and-creamy-potato texture when you bite into potato salad is to ... well ... use potatoes.  I do very much enjoy this salad's texture.  The cauliflower is indeed soft, but it's just not as tender-creamy as potatoes, to be 100% honest with you.

So if you'd like to enjoy a lower-carb version of potato salad ... or are {like me} a lover of cauliflower ... this Cauliflower Mock 'Potato' Salad recipe is for you.  It's the perfect not-potato potato salad to go along with that perfectly grilled summer dog.

Cauliflower Mock 'Potato' Salad
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Cauliflower Mock 'Potato' Salad Recipe
(Printable recipe)
Ingredients
  • 1 large head cauliflower, cut into small bite-sized pieces
  • 3 hard-boiled eggs, chopped
  • 3 T. mayonnaise
  • 3 T. sour cream
  • 1/4 c. sweet pickle relish
  • 1 T. finely chopped onion {Vidalia onion, if available}
  • 1 T. mustard
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
Directions
  1. Bring a pot of salted water to a boil over high heat. Add chopped cauliflower; cover and cook for 5 minutes. Drain and rinse under cold water to cool and stop the cooking process.
  2. Combine cauliflower and all remaining ingredients. Chill for at least 30 minutes to allow flavors to blend.
  3. When ready to serve, taste and adjust salt and pepper as desired.

Enjoy!




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Please enjoy these other delicious salads from The Kitchen is My Playground ...




Green Bean, Walnut & Feta Salad

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11 comments:

  1. Wow cauliflower has recently become my favorite veggie- there's so many thing you can do with it!!! I'm vegan, so I would pass on the eggs, but I think otherwise this could be made dairy-free. I can see my mom really enjoying this. Thanks for the inspiration!

    ReplyDelete
    Replies
    1. Cauliflower certainly is a very versatile vegetable! I love it, too. And love using it in different ways. Thanks so much for stopping by! Enjoy.

      Delete
  2. So I made this this morning with a couple of changes. I don't care for sweet relish, but had no dill relish, so I chopped up about 10 dill pickle slices. I added about 1 teaspoon of capers, grated (instead of chopping) a little onion and 2 slices of cooked bacon crumbles. I lightly seasoned and roasted the chopped cauliflower for about 20-30 minutes. I added a little cajun seasoning, dill and parsley to the dressing mixture. I have already ate quite a bit at room temperature. I'm trying to wait and try it out once chilled. YUMMY!!! Thanks!

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  3. I love cauliflower!!! This looks super yum!

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  4. Am I missing it? I cannot find the nutritional info for this recipe. How "low-carb" is it? What is the carb count per serving size?

    ReplyDelete
    Replies
    1. I am not a nutritionist, and therefore do not publish nutritional info on my site.

      Delete
  5. YUMMY! Thanks so much for sharing at AMAZE ME MONDAY!
    Blessings,
    Cindy

    ReplyDelete
  6. YUMMY! Thanks so much for sharing at AMAZE ME MONDAY!
    Blessings,
    Cindy

    ReplyDelete
  7. Congratulations!
    Your recipe is featured on Full Plate Thursday. Hope you enjoy your new Red Plate and have a great week!
    Miz Helen

    ReplyDelete

I love your comments. I read and appreciate each and every one. Thank you so much for visiting The Kitchen is My Playground! {NOTE: Captcha word verification is on to turn away the 'spambots' ... I apologize for the commenting inconvenience!}

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