Monday, June 11, 2012

Cauliflower salad

If you remember, I went gaga over the whole cauliflower replacing potatos phenomenon recently when I tried the twice baked cauliflower and realized I could get a carb fix without actual carbs! If you still haven't tried that recipe, we're fighting.

Ok, we're done. Anyway, Mallory (who made the above recipe for me one night I went over for dinner) sent me the recipe to try this cauliflower salad instead of potato salad for my next get together. She said this was even better than the twice baked cauliflower, so of course I was pumped to give it a go. It really was easier than normal potato salad I've made from scratch and I loved the taste of it! I don't think most of the guys thought it qualified as a full replacement for actual potato salad, but luckily they all liked cauliflower anyway so it was enjoyed by all on Memorial day weekend. If you're trying to go carb-free, or even just cut down on carbs like me, this is a good one to try...

1 large head cauliflower, chopped
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tbsp. Hellmann's/Best Foods Dijonnaise
1/2 envelope dry ranch dressing/dip mix
2 tbsp. fat-free non-dairy liquid creamer
1/4 tsp. salt
6 hard-boiled egg whites, chilled and chopped
2 celery stalks, diced
1 cup diced red onion
1/4 cup chopped chives
3 tbsp. seasoned rice vinegar
2 tbsp. chopped dill
2 tbsp. chopped parsley, plus more, for optional garnish
Optional garnish: paprika

Place cauliflower in a large microwave-safe bowl with 1/3 cup water. Cover and microwave until soft, 6 - 8 minutes. Once the bowl is cool enough to handle, drain any excess water.

Put 2 cups of the cauliflower in a blender or food processor. (Set aside the bowl of remaining cauliflower.) To the blender, add mayo, sour cream, Dijonnaise, dressing/dip mix, creamer, and salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside. To the bowl with the remaining chopped cauliflower, add all remaining ingredients. Add pureed mixture from the blender and lightly stir to coat.

Refrigerate for several hours before serving. Garnish with paprika and additional parsley, if you like. Mmmmm!

PER SERVING (2/3 cup): 97 calories, 1.25g fat, 729mg sodium, 17g carbs, 3g fiber, 8g sugars, 4.5g protein -- PointsPlus® value 2*

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