Faux Potato Salad

“I don’t even butter my bread.  I consider that cooking.”  Katherine Cebrian

If you ever embark on a lo-carb eating program (notice how I skillfully avoided the word, diet) you’ll probably eat a lot of cauliflower.  That’s because cauliflower is such a namby pamby vegetable without a lot of pizzaz on its own.  Therefore, you can use it in dozens of faux dishes.  In its virgin state, you really have to work with cauliflower in order to give it any personality.  Think cheese sauce or baking it in order to give it that nice brown crust.

However, if you do a little research on the virtues of cauliflower, you’ll be able to read about the debate between raw cauliflower versus cooked cauliflower advocates.  Doesn’t that make you want to slam some coffee to keep yourself awake?  Anyway, I did hang in there long enough to learn about the great vitamin C content of cauliflower.  If you need to know more than that you’re on your own.

But what I was seeking was a good lo-carb recipe for potato salad.  Obviously, there wasn’t going to be any potatoes in this puppy.  Enter mamby pamby cauliflower.  And I even remembered to take a picture!

faux-pot-salad

Are you as excited as I am?  This is an actual picture of the Faux Potato Salad that I made, also known as Cauliflower With Stuff.

INGREDIENTS:

1 small to medium head of cauliflower

1/2 cup diced celery

1/2 cup diced red onion

4 hard boiled eggs, chopped into large pieces

minced parsley, if you’re going to take a picture

DRESSING:

1/2 cup mayo – I used the One Minute Mayo that I made

1 T sour cream

1 t Splenda

1 T apple cider vinegar

1/2 t salt

some pepper

DISTRUCTIONS:

Cut the cauliflower into bite sized pieces.  Cook or microwave the cauliflower until it’s somewhere between crunchy and mushy.  Cool the cauliflower to at least lukewarm.  I did this by draining it well, spreading it out on a large plate, and placing it into the fridge while I made the dressing.

To make the dressing you simply whip all the dressing ingredients together.  Mix this with the lukewarm cauliflower, onion, and celery.  Gently fold in the egg pieces.  Chill.  Not you, the salad.

I served this, with full disclosure, to my husband who always tells the truth except when he’s talking about how much he’s spent on his hobby.  He said it looked and tasted like potato salad.  He liked it!  I asked him if there was anything I could add to make it better.  “Chocolate sauce,” he said.  Aren’t they cute at that age.

Loveya – The Grandma

 

 

salads Veggies

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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