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.
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
Equipment & Utensils
- Cutting board
- Large pot or bowl for cooking cauliflower on stove or in the microwave
- Colander
- Medium bowl
- Small bowl
- Knife
- Measuring cups and spoons
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.
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.
- 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.
Nutrition Facts
Serving Size
3/4 cup
Per serving
Amount
Calories
80
Total Fat
4g
Sodium
260mg
Total Carbohydrate
4g
Protein
7g
