Now it’s time to check out my side dish for #cookoutweek208 – low-carb cauliflower potato salad. I’m not a huge fan of potato salad, but my husband prefers it over macaroni salad (which I love!) I decided to swap out the potatoes for cauliflower and it was a great switch! It had the creaminess of potato salad and the dressing tied it all together. While I couldn’t fool my kids, the adults enjoyed it. I’ll definitely make it again!
1 head of cauliflower, cored and cut into bite sized pieces
3 Tbsp skim milk
1/4 cup plain, non-fat Greek yogurt
2 Tbsp white vinegar
1 Tbsp yellow mustard
1/4 tsp salt
fresh ground black pepper
4 hard-boiled eggs, minus 2 yolks, chopped
1/2 cup diced celery
2 green onions, thinly sliced
Steam the cauliflower florets until fork-tender, about 5 to 7 minutes. Transfer 1/2 cup of the cauliflower to a food processor and add 2 to 3 tablespoons of milk. Blend into a thick puree. This will give you the creamy and coated texture reminiscent of traditional potato salad.
Rinse the remaining cooked cauliflower under cold water and allow to drain. While the cauliflower is draining, whisk the yogurt, vinegar, mustard, salt and pepper in a large bowl. Gently folded in the cooled cauliflower florets, eggs, celery and green onions. Mix in the pureed cauliflower and season to taste. Refrigerate for at least 30 minutes to chill the salad and the flavors to combine.
Check out all the other recipes for today’s cookout!
An InLinkz Link-up
Be sure to visit Monday’s post to learn how to enter the Cookout Week giveaway!