Cauliflower Mock Potato Salad

Salads | Side Dishes | No Added Sugars | Vegetarian

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

Cauliflower Mock Potato Salad
4
Servings
50 minutes
Total Time
$0.65
Cost per serving
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

Measuring cup

Large pot OR large bowl (for cooking cauliflower on stove vs. in microwave)

Strainer

Medium bowl

Measuring spoons

Small bowl

Utensils:

Knife

Ingredients

1 ½ cups cauliflower

2 hard boiled eggs, peeled and chopped

½ cup 2% plain Greek yogurt

2 teaspoons Dijon mustard

Dash of pepper

2 dill pickle spears, chopped

Instructions

1. Before you begin, wash your hands, surfaces, utensils, and vegetables.

2. 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.

OR

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.

2. Drain cauliflower and add to a medium bowl. Add eggs and pickles to bowl.

3. In a small bowl combine yogurt, mustard, salt and pepper. Add to the cauliflower mixture and toss to coat.

4. Refrigerate for at least 30 minutes before serving.

Ingredients

What goes in Cauliflower Mock Potato Salad?

Yogurt
Yogurt
Cauliflower
Cauliflower
Eggs
Eggs
Dijon Mustard
Dijon Mustard

Nutritional Information
(Per Serving)

CALORIES
80
TOTAL FAT
4g
SODIUM
260mg
TOTAL CARBS
4g
PROTEIN
7g
See complete nutrition facts >>
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