Cauliflower "Potato" Salad

This recipe can be found on page 107 of the Whole Approach Recipes for Recovery book (see below photo)


1 head cauliflower, cut into florets
½ c. sliced scallions, including the firm green part
3 celery ribs, chopped fine, including some inner leaves
½ green bell pepper, chopped fine
¼ cup chopped parsley
1 – 2 small brine pickles, chopped, if desired
Salt and pepper to taste

2 t. Colman’s dry mustard
2 T. cider vinegar
1 c. mayonnaise
3 hard-cooked eggs, chopped
½ to 1 t. celery seeds, to taste
Paprika for garnish

( inspired by Fran McCullough’s  Low-Carb Cookbook)

Steam the cauliflower florets until tender but not soft. Set aside to cool
Put the scallions, celery, bell pepper, and parsley in a large salad bowl. Add salt and pepper.
Make the dressing: mix the mustard, vinegar, and mayonnaise together in a small bowl until smooth.

When the cauliflower is cool, chop into the size of potato cubes in a potato salad and add it to the vegetables and mix with enough dressing to just coat the vegetables (you may well have dressing left over for another use). Stir in the eggs and celery seeds and mix well. Sprinkle paprika on top and cover with plastic wrap. Let sit in the refrigerator for at least 2 hours for flavors to develop.

cauliflower potato salad


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