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Cauliflower Mock Potato Salad

Cauliflower, cooking’s greatest chameleon, lets you keep all the flavor but none of the carbs of your fav side dish.

Servings

50 minutes

Total Time

$0.65

Cost per serving *

Temperature:	Medium-high heat
Serving size:	3/4 cup
Prep time:	10 minutes
Cook time:	10 minutes + 30 minutes of chill time
Total time:	50 minutes
Equipment:	Cutting board Large pot or bowl for cooking cauliflower on stove or in the microwave Colander Medium bowl Small bowl
Utensils:	Knife Measuring cups and spoons

* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.

Nutrition Facts

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Ingredients

1 1/2 cups cauliflower (about 1/2 of a small head)

2 hard boiled eggs, peeled and chopped

1/2 cup plain Greek low-fat yogurt

2 teaspoons Dijon mustard

1 dash black pepper

2 dill pickle spears, chopped

Instructions

Before you begin, wash your hands, surfaces, utensils, and vegetables.
Chop cauliflower into bite-size pieces and cook:
On the stove: Add cauliflower to boiling water and cook for 5 minutes or until a piece can be pierced easily with a fork.

In the microwave: Add cauliflower to large bowl with two teaspoons of water and microwave on high for 5 minutes. Stir and cook for an additional 5 minutes.
Drain cauliflower and add to a medium bowl. Add eggs and pickles to bowl.
In a small bowl, combine yogurt, mustard, salt, and black pepper. Add to the cauliflower mixture and toss to combine.
Refrigerate for at least 30 minutes before serving.

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Ingredients