Chilly. Crunchy. Creamy. And good for you, too.
If you're not watching carbs, you can still enjoy this recipe by replacing the cauliflower with baby reds and baby Yukon gold potatoes. Those varieties have thin skins, which means you won't have to peel them, and the different colors look pretty on the plate. Now let's start cooking...
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
A Note from Cleo
There are some tricks to getting the best results when using cauliflower to create a mock potato salad. In this recipe, I share what I've learned with you.
Does it taste exactly like the real thing? No. But it's close. And if you or your loved ones are looking for a creamy, crunchy, low-carb side or salad for a summer meal, this one is definitely worth a try. May you...
Eat with joy and in good health!
~ Cleo
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Cleo Coyle's Tips for making...
Low-Carb Cauliflower "No Potato" Salad
Makes 8 to 10 servings
Ingredients:
1 large head of cauliflower, cut into small pieces
2 eggs, hard-boiled and chopped
3 stalks celery, chopped
3 tablespoons chives or green onion, chopped (if you like the taste of onion, try adding chopped red onion, as well)
1 to 2 teaspoons yellow or Dijon mustard (more or less, to your taste)
1/3 to 1/2 cup mayonnaise (more if needed)
1/8 teaspoon table salt or 1/4 teaspoon coarsely ground sea salt or pink salt
1/8 teaspoon white pepper or freshly ground black pepper
1 - 2 tablespoons dill relish or finely chopped dill pickle (While I don't add relish to my regular potato salad, I find relish works very well in my cauliflower "no potato" salad, bringing crunchy, bright, and tangy notes.)
Paprika or a peppery spice blend for garnish
Directions:
COOK BUT DO NOT OVERCOOK - Do not boil your bite-sized cauliflower, which will make the veg too mushy. Instead, steam your cauliflower pieces in a steamer basket just until fork tender. Or use a microwave. Be sure to stop the cooking process before you smell the cauliflower cooking—this means you’ve cooked it too long and your cauliflower will have a stronger veggie taste. If done right, and you don’t cook it too long, your mock potato salad will taste close to real potato salad. As it cooks, test it frequently with a fork to prevent overcooking.
COLD SHOCK - Immediately shock the cauliflower in a bowl of ice water to stop the cooking and prevent it from becoming mushy. Drain well, and...
DRY OUT - The biggest issue with using cauliflower in place of potatoes is the texture. If the cauliflower is mushy OR if you fail to dry it out after cooking, you will not have the texture needed for a decent mock potato salad. That's why you must drain the cooked cauliflower very well and dry it out. Set the cooked cauliflower in a colander over a bowl and place it uncovered in the refrigerator for around 4 hours (or overnight). This is something I do for regular potato salad, as well. It’s an incredibly easy step that uses the arid environment of the fridge to help dry out your cauliflower (or potatoes) and create the best texture for the salad.
TOSS - Toss the chilled, refrigerator-dried cauliflower with the chopped hard boiled eggs, celery, and chives or green onion (and chopped red onion if using). In a separate small bowl blend the mayonnaise, mustard, salt, pepper, and (if using) dill relish or finely chopped dill pickle. Toss the cauliflower mix with the mayo dressing. Taste and add more mayo, salt, and/or pepper to your liking. If desired, garnish with paprika or a peppery spice blend.
CHILL - Chill very well before serving. Once again, I suggest keeping the salad uncovered in the fridge to prevent the cauliflower from becoming mushy. Chilling is another key to helping the cauliflower remain in its potato disguise. Be sure to serve the salad cold.
2 eggs, hard-boiled and chopped
3 stalks celery, chopped
3 tablespoons chives or green onion, chopped (if you like the taste of onion, try adding chopped red onion, as well)
1 to 2 teaspoons yellow or Dijon mustard (more or less, to your taste)
1/3 to 1/2 cup mayonnaise (more if needed)
1/8 teaspoon table salt or 1/4 teaspoon coarsely ground sea salt or pink salt
1/8 teaspoon white pepper or freshly ground black pepper
1 - 2 tablespoons dill relish or finely chopped dill pickle (While I don't add relish to my regular potato salad, I find relish works very well in my cauliflower "no potato" salad, bringing crunchy, bright, and tangy notes.)
Paprika or a peppery spice blend for garnish
-----------------------------------------------------------
Directions:
COOK BUT DO NOT OVERCOOK - Do not boil your bite-sized cauliflower, which will make the veg too mushy. Instead, steam your cauliflower pieces in a steamer basket just until fork tender. Or use a microwave. Be sure to stop the cooking process before you smell the cauliflower cooking—this means you’ve cooked it too long and your cauliflower will have a stronger veggie taste. If done right, and you don’t cook it too long, your mock potato salad will taste close to real potato salad. As it cooks, test it frequently with a fork to prevent overcooking.
COLD SHOCK - Immediately shock the cauliflower in a bowl of ice water to stop the cooking and prevent it from becoming mushy. Drain well, and...
DRY OUT - The biggest issue with using cauliflower in place of potatoes is the texture. If the cauliflower is mushy OR if you fail to dry it out after cooking, you will not have the texture needed for a decent mock potato salad. That's why you must drain the cooked cauliflower very well and dry it out. Set the cooked cauliflower in a colander over a bowl and place it uncovered in the refrigerator for around 4 hours (or overnight). This is something I do for regular potato salad, as well. It’s an incredibly easy step that uses the arid environment of the fridge to help dry out your cauliflower (or potatoes) and create the best texture for the salad.
TOSS - Toss the chilled, refrigerator-dried cauliflower with the chopped hard boiled eggs, celery, and chives or green onion (and chopped red onion if using). In a separate small bowl blend the mayonnaise, mustard, salt, pepper, and (if using) dill relish or finely chopped dill pickle. Toss the cauliflower mix with the mayo dressing. Taste and add more mayo, salt, and/or pepper to your liking. If desired, garnish with paprika or a peppery spice blend.
CHILL - Chill very well before serving. Once again, I suggest keeping the salad uncovered in the fridge to prevent the cauliflower from becoming mushy. Chilling is another key to helping the cauliflower remain in its potato disguise. Be sure to serve the salad cold.
