3 scallions (green onions), white and green parts, chopped
1/4 cup finely diced celery
1 hard boiled egg, chopped
3 Tbsp light mayonnaise
1/2 Tbsp yellow mustard
1/4 tsp salt
1/8 tsp black pepper
sprinkle of dill
Instructions
If you are starting with a head of fresh cauliflower, you can quarter it and steam it for about 15 minutes, or until the cauliflower is tender. Texture is key here; you want it to be about the same texture as cooked potatoes would be for potato salad. Not too firm, and definitely NOT mushy. Use a fork to test it as it cooks. As soon as it is tender, remove from the heat and rinse in cold water for several minutes until the cauliflower is all cold. Then set on paper towels to drain, and pat dry if necessary. You don't want it to be wet when you add ingredients.
Chop the cauliflower into small bites (like potatoes in potato salad). Place in a bowl with the scallions, celery, and eggs. Gently toss together. Then add the mayo, mustard, salt and pepper; fold together gently with a spatula until well combined. Sprinkle a little dill over the top. Cover and chill for at least an hour.
This recipe makes two very large ( 1 1/2 cup) servings or four smaller 3/4 cup servings.
One large serving (half the recipe) contains-
140 calories
11 g carbs
9 g fat
7 g protein
So, 1/4 recipe (3/4 cup) has 70 calories, 5.5 g carbs, 4.5 g fat, 3.5 g protein
Serving
Suggestions
1/2 recipe yields 1 full Green (3 veg servings), 1/6 Lean, and under 2 1/2 condiments.
Originally Submitted
9/27/2011
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