LOW-CARB CAULIFLOWER MOCK POTATO SALAD
Need to cut a few carbs? This low-carb cauliflower salad substitutes cauliflower bites for potatoes. All the flavors you love in potato salad are here, minus a few carbs, plus more fiber! Garnish with additional crumbled bacon and fresh parsley if desired.
Provided by Bibi
Categories Salad Vegetable Salad Recipes Cauliflower
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
- Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
- Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 6.3 g, Cholesterol 63.4 mg, Fat 23.3 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 2000.7 mg, Sugar 3.2 g
MOCK " POTATO/CAULIFLOWER " SALAD
Make and share this Mock " Potato/Cauliflower " Salad recipe from Food.com.
Provided by heartbeat
Categories Cauliflower
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Break cauliflower into bite-size florets, and microwave 3 minutes til crisp-tender. Shock in cold water, changing frequently, until cool. Blot with paper towels til completely dried.
- Chop boiled eggs. Crumble bacon. Add all vegetables, garlic, eggs, and bacon to large mixing bowl.
- Stir together sour cream, mayonnaise, and buttermilk til smooth. Pour over vegetable mixture and toss well.
- Chill at least 2 hours. Keeps 3-4 days in fridge.
Nutrition Facts : Calories 67.9, Fat 4.2, SaturatedFat 1.4, Cholesterol 58.4, Sodium 124.1, Carbohydrate 4.4, Fiber 1, Sugar 2.1, Protein 3.4
CAULIFLOWER MOCK "POTATO" SALAD
The taste of traditional potato salad that is as good (or better!) than the original without the carbs.
Provided by Lise P.
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Bring a pot of salted water to a boil over high heat. Add cleaned, chopped cauliflower; cover and cook for 5 minutes. Drain and rinse under cold water to cool. Place in fridge to further cool while completing step two.
- Combine all remaining ingredients except eggs.
- Add cooled cauliflower & chopped egg to bowl, fold gently to coat all the pieces. Chill for at least 30 minutes to allow flavors to blend.
- When ready to serve garnish with a sprinkle of additional paprika if desired.
Nutrition Facts : Calories 105.2, Fat 3.6, SaturatedFat 1, Cholesterol 93.2, Sodium 868.3, Carbohydrate 14.2, Fiber 4, Sugar 3.3, Protein 6.5
MOCK POTATO/CAULIFLOWER SALAD
Make and share this Mock Potato/Cauliflower Salad recipe from Food.com.
Provided by ROSAMARIA
Categories < 30 Mins
Time 28m
Yield 1 quart, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Steam Cauliflower approximately 8 minute.
- until tender not soft.
- meanwhile seperate yokes from whites.
- In a medium bowl:.
- Add egg yokes mashed, chopped green pepper.
- celery, onion and rest of the ingredients.
- stir until well blended.
- When the Cauliflower is cooled to handle
- cut into bite size pieces and add to mixture.
- I used 1/2 of the Cauliflower.
- You can use your own discretion as to the amount to add.
Nutrition Facts : Calories 637.5, Fat 46.6, SaturatedFat 8, Cholesterol 310.4, Sodium 2181.5, Carbohydrate 45.5, Fiber 5.4, Sugar 17.1, Protein 13.1
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