Okay guys, I know I’ve been getting a little carried away with the cauliflower lately, but I think you will be able to agree that this Cauliflower Faux Potato Salad is about as close as you can get to potato less salad that tastes just as good.I know you’re probably thinking this can’t taste like traditional potato salad that we were all used to eating when growing up. But it really does have a lot of the same flavors without all the carbs. So if you are trying to cut back on some of those carbs this is a good one to make.
I still make the standard potato salad too, with Potatoes so if you’re looking for a version of that just check out Spring Potato Salad. Maybe make both of these for your next gathering and see which one turns out to be the favorite.At least when making this one you don’t have to peel all those potatoes and it doesn’t take near as long to make. The cauliflower cooks a lot faster than potatoes so you can move on with the rest of dinner or cookout.
I’ve been trying to make a lot more things with cauliflower since too many carbs can just sometimes make you crash. So you will probably be seeing a lot more recipes with cauliflower on the blog than not. What are some of your favorite ways to eat cauliflower? You can just comment in the comment section below.
Anyway, I hope this Wednesday has been a great one for you and that the rest of your week goes well. I’m feeling pretty good that I finally was able to start getting some of my flowers planted on the back deck. It’s just starting to feel a lot more like Spring time. Yeah!!!
I hope you enjoy this Cauliflower Faux Potato Salad at you’re next gathering.
- 1 small/medium cauliflower broken into florets
- ½ red onion finely diced
- 2 cloves garlic finely diced
- 1 stalk celery finely diced
- 1 cup mayo
- 1 tbsp. Dijon mustard
- ½ tbsp. apple cider vinegar
- ½ tsp. garlic powder
- ½ tsp. dill weed
- ¼ tsp. paprika
- salt & pepper to taste
- Bring large pot of lightly salted water to a boil.
- Carefully add cauliflower florets and reduce to medium high.
- Cook about 6-8 minutes till cauliflower is fork tender. You don't want the cauliflower too mushy.
- Remove from heat and drain well.
- Meanwhile In large bowl add onion, garlic, and celery. Add the well drained cauliflower to this and combine.
- In a separate mixing bowl combine remaining ingredients and then pour over cauliflower mixture.
- Top with additional paprika or dill weed as desired.