Cauliflower Potato Salad - Modified Hungry Girl Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Head of cauliflower - broken up into pieces3 hard boiled eggs - need 3 egg whites, 1 yolk2 Tbsp of milk or creamer1 cup Plain Greek Yogurt or regular plain yogurt1/2 cup Fat Free Mayo 1/2 cup of low-fat ranch dressing - I used Trader Joe's (or half packet of ranch dressing)1 tbsp. Mustard, yellow or dijon 1/4 cup diced red onion 1.5 carrots - Or celery stalks, diced (I didn't have celery)3 tbsp. seasoned rice vinegar or white2 tbsp. chopped dill 2 tbsp. chopped parsley 1/4 tsp. salt Optional garnish: paprikaNote: Test your mixture before dumping in with the cauliflower. The original recipe asked for 3 Tbsp of dijon mustard, that was to much! I brought it down to two and it was strong, so I recommend 1 Tbsp, unless you really like your mustard. Also check for the creaminess you want. I had left over dressing. So the calories are a little less.This really does taste like potato salad, I'm impressed!Note: I would add celery, but I didn't have any, so I added carrots instead.
Boil your eggs - Place eggs in a pan, cover with cold water, bring to a boil and cover and simmer for 15 minutes. Run eggs under cold water to stop the cooking. This will give you yellow yolks.
In a microwave safe dish, add your cauliflower and some water for steaming. Microwave for 3 minutes. Mix and microwave for another 3 minutes until fork tender. You can also steam in a pan, or steam basket if you like. Drain and the run cauliflower under cold water. Dry the cauliflower with paper towels. You want it to be dried so your mixture sticks to it.
In a food processor at 2 cups of cauliflower and your milk. Blend until well combined. This will not be smooth.
Meanwhile, in a medium bowl, mix together the mayo, greek yogurt, Mustard and salt. Add to food processor and blend until well combined.
Chop the rest of the cauliflower into small half-inch pieces. Place these cauliflower pieces in a large bowl, and add the onion, and vinegar. Toss and let sit for 5 minutes. Pour the blender mixture over the vegetables and mix well. Add the chopped egg whites and 1 egg yolk, dill and parsley, and fold them in. Chill for several hours. If you like, sprinkle with paprika just before serving. HG says it tastes better the next day!
Serving Size: 10 - 2/3 cups
Number of Servings: 10
Recipe submitted by SparkPeople user SHELBSYD.
In a microwave safe dish, add your cauliflower and some water for steaming. Microwave for 3 minutes. Mix and microwave for another 3 minutes until fork tender. You can also steam in a pan, or steam basket if you like. Drain and the run cauliflower under cold water. Dry the cauliflower with paper towels. You want it to be dried so your mixture sticks to it.
In a food processor at 2 cups of cauliflower and your milk. Blend until well combined. This will not be smooth.
Meanwhile, in a medium bowl, mix together the mayo, greek yogurt, Mustard and salt. Add to food processor and blend until well combined.
Chop the rest of the cauliflower into small half-inch pieces. Place these cauliflower pieces in a large bowl, and add the onion, and vinegar. Toss and let sit for 5 minutes. Pour the blender mixture over the vegetables and mix well. Add the chopped egg whites and 1 egg yolk, dill and parsley, and fold them in. Chill for several hours. If you like, sprinkle with paprika just before serving. HG says it tastes better the next day!
Serving Size: 10 - 2/3 cups
Number of Servings: 10
Recipe submitted by SparkPeople user SHELBSYD.
Nutritional Info Amount Per Serving
- Calories: 73.7
- Total Fat: 1.5 g
- Cholesterol: 22.5 mg
- Sodium: 303.7 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 2.8 g
- Protein: 6.9 g
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