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.
| 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 |
Nutrition Facts
Recipe PDFIngredients
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.
What goes in Cauliflower Mock Potato Salad?
