Great recipe for barbecue get-togethers in the summer months! Goes great with burgers. For a more flavorful salad, roast or sauté the cauliflower. This recipe is on pages 363-364 of the original Trim Healthy Mama book and on 231 of the Trim Healthy Mama Cookbook. Cauli “Potato” Salad is a family serve recipe that feeds 6 to 8 people.
Cauli Potato Salad (S)
Description
Great recipe for barbecue get-togethers in the summer months! Goes great with burgers. For a more flavorful salad, roast or sauté the cauliflower. This recipe is on pages 363-364 of the original Trim Healthy Mama book and on 231 of the Trim Healthy Mama Cookbook. Cauli "Potato" Salad is a family serve recipe that feeds 6 to 8 people.
6 Servings
Ingredients
Instructions
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Lightly steam 2 bags frozen cauliflower or 2 fresh heads of cauliflower (do not let cauliflower get mushy).
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Boil 5 eggs and peel off shells. Dice eggs and place in bowl.
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Transfer cooked cauliflower to bowl and cut any big pieces to resemble the size of diced potatoes.
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Add 1/2 of a finely diced onion and optional diced pickle.
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Add Creole seasoning, or sea salt, and black pepper.
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Add enough mayonnaise (and/or optional Greek yogurt) to coat everything well. Mix all ingredients together without mashing too much.
Note
"Don’t be put off by the word “cauli” here. This really is fantastic."
This recipe was "featured" in the Trim Healthy Living EZine~ Edition 18!
