Loaded with more nutrients than I can remember, cauliflower is an often forgotten superfood that is incredibly adaptable in recipes, taking on the flavors of other ingredients. The fair cousin of broccoli, cauliflower provides vitamin c, fiber, potassium, folate, vitamin B6 and even omega-3 fatty acids. Most importantly, though, it doesn’t taste offensive like some veggies can (I’m looking at you, Brussels sprouts).

For this faux potato salad, we are basically just swapping out potatoes for low-carb, ultra-healthy cauliflower, which is not only improving the nutritional value of the dish but also improving my disposition greatly. Why, you ask? Well friends, scalding my fingers to peel and dice boiled whole potatoes does not make me a happy person. In fact, that harrowing task could easily become a punishment for an unruly teenager.

The beauty of this salad is that all you have to do is steam fresh cauliflower florets for about seven minutes and you have the base for this mock potato salad. Chopped celery, green onions, and hard boiled eggs round out the salad along with a classic dressing of mayonnaise, vinegar, and mustard.

The result is a light yet creamy salad with all the classic flavors of potato salad but with the slight crunch of cauliflower. If your idea of potato salad involves pickle relish then you best move on. Just kidding, throw that in too if you’d like. This recipe, as with most salads, is extremely flexible. If you’d prefer a lower fat option, sub in up to half of the mayonnaise with plain greek yogurt. Use more or less eggs depending on your taste. Onion? You got it! Add about one half of a small onion, diced.

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CAULIFLOWER POTATO SALAD

Author: Katelyn Masters
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 minutes
Yield: 6 servings 1x

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Description

This mock potato salad uses nutrient dense cauliflower as a healthier alternative to potatoes.

Scale

Ingredients

1 head cauliflower, cored and cut into bite sized pieces
2 tablespoons milk
3/4 – 1 cup mayonnaise (can sub in half of the mayo with greek yogurt)
2 tablespoons apple cider vinegar
1 tablespoon prepared yellow or dijon mustard
1 teaspoon celery seeds
1/2 teaspoon salt
1/2 teaspoon paprika
black pepper to taste
4 eggs, hard boiled, peeled, and diced
1/2 cup diced celery
1/4 cup green onions, thinly sliced

Instructions

In a large pot fitted with a steam basket, bring a few inches of water to a boil. Add cauliflower, cover, and steam for 5 to 7 minutes, or until cauliflower is easily pierced with a fork.
Remove 1/2 cup of steamed cauliflower and place in a food processor or blender. Add up to 2 tablespoons of milk (just enough to loosen the cauliflower). This will add a creamy potato-like texture to the salad. Puree cauliflower and set aside.
Rinse the remainder of the cauliflower under cold water in a colander and then transfer to a baking sheet lined with a clean towel to dry for a few minutes.
Meanwhile, in a large bowl, mix together the mayonnaise (and yogurt if using), apple cider vinegar, mustard, celery seeds, salt, paprika, and pepper.
Fold in the cooled and dry cauliflower, eggs, celery, and green onions.
Add cauliflower puree.
Refrigerate for several hours or overnight. As with classic potato salad, the flavors improve the longer you allow to rest in the fridge.

Keywords: cauliflower potato salad