I love nothing more than BBQs, farmer’s markets and family picnics. This season, why not try to keep things low in carbs while still enjoying the flavors you love?
This recipe is for Low-Carb Cauliflower “Potato” Salad, which tastes a lot like good old potato salad but is made with cauliflower instead of potatoes. Using cauliflower as the star of the show keeps the salad really low in carbs while you still get all the flavors of traditional potato salad. This one will help you avoid spiking your blood sugars and lets you fill up on veggies.
Low-Carb Cauliflower “Potato” Salad
1 medium head of cauliflower (about 2lbs), cored and leaves removed and florets and stems cleaned and cut into bite-size pieces
1 green bell pepper, chopped
1 red bell pepper, chopped
2 ribs of celery, chopped
2 hard-boiled eggs, shelled and chopped
½ small onion, chopped
¾ c. light mayonnaise (we used Hellmann’s)
¼ teaspoon of celery salt
Sea salt and black pepper to taste
Sprinkle of cayenne pepper (careful, a little goes a long way–it’s spicy!)
Boil water in a medium size stockpot. Once boiling, add cauliflower florets and stems. Boil until they are fork tender, this will take approx 8 – 10 minutes. Be careful not to overcook so you don’t end up with mashed cauliflower. Drain and rinse with cold water and drain again and set aside. In a large mixing bowl, combine the green and red bell peppers, celery, hard-boiled eggs, and mayonnaise. Add the cauliflower, celery and salt and pepper to taste and mix well. Sprinkle the top with a light dash of cayenne pepper for color and a little spice, if desired. Cover and chill for two hours. I like to sneak a bowl right away!
This salad is fantastic alongside some grilled chicken or a bunless burger for a delicious low-carb meal.
Yield: Approximately 8 servings.
Nutritional Info Per Serving: Calories: 94, Fat: 7g, Carbohydrates: 7g, Fiber: 2.5g, Protein: 3g