I think it’s finally time for me to buy some cauliflower. I prefer broccoli but I saw a recipe for potato salad and for the first time I thought “I could substitute cauliflower in that recipe and I bet it would be good!” So, here we go!
- 1 large head of cauliflower, cut into bite sized pieces *
- 3 or more eggs. boiled, peeled, and chopped (I’ve always loved eggy potato salad)
- 1-ish cup of mayonnaise (I don’t add a lot of mayo … I hate soup-like potato salads)
- 2 Tablespoon (or more) pickle juice (Claussen has a new “Hot and Spicy Pickle” that is fantastic but spicy)
- 2 Tablespoon grainy mustard (my favorite)
- 1/2 of a red onion, diced (the finer the dice, the farther the onion will go without adding too many carbohydrates)
- 6 slices of bacon, cooked and crumbled **
- 2 – 3 Roma tomatoes, seeded and diced
- 1 cup parsley, trimmed and chopped
- Salt and pepper, to taste
To prevent watery salad, throw the cauliflower in a baking dish or on a rimmed baking sheet and roast in the oven until done (I like mine slightly firm … you could do this while you are cooking the bacon ~ see note below). Otherwise, you could boil or steam.
Once cool, mix the cauliflower with all other ingredients. For best results, chill about an hour before serving.
* – With broccoli and cauliflower, I cut the florets off and cut the stalk too. When you get to a tough area, peel it with a vegetable peeler. Less waste!
** – I bake my bacon on wire racks on a rimmed baking sheet @ 425 degrees F until cooked to my liking because the fatty sections just melt in your mouth and the meat NEVER becomes hard.
UPDATE: I have added this to “My Fitness Pal”. The name of the recipe is “MAKJ BLT Cauliflower Salad”.
I figure there’s at least 10 servings (or more) but here’s the breakdown:
Calories: 217, Carbohydrates:4, Fat: 20, Protein: 4, Fiber: 1 (Net carbs: 3)