Low Carb Cauliflower Mock Potato Salad Recipes
CAULIFLOWER POTATO SALAD RECIPE (LOW CARB PALEO POTATO SALAD)
Steps:
- Cook the cauliflower on the stove or in the microwave.Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well.Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons (30 mL) of water. Microwave on high for 10 minutes, stirring halfway through. Drain well.
- Meanwhile, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
- Stir the cauliflower, onion, celery, and egg together with the dressing. If desired, garnish with chives and additional paprika.
Nutrition Facts : Calories 250 kcal, Carbohydrate 11 g, Protein 6 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 102 mg, Sodium 493 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 16 g, ServingSize 1 serving
LOW CARB CAULIFLOWER MOCK POTATO SALAD
Provided by Brenda | Sugar-Free Mom
Time 15m
Number Of Ingredients 13
Steps:
- Steam the cauliflower until fork tender, about 10 minutes. Cool to room temperature for 20-30 minutes.
- Whisk the next 9 ingredients together, taste and adjust salt if needed.
- Stir the dressing in the bowl with the cauliflower then add in the onion, eggs and scallions.
- Chill for 30 minutes or until ready to serve.
Nutrition Facts : ServingSize 4 ounces, Calories 227 kcal, Carbohydrate 7 g, Protein 5 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 89 mg, Sodium 518 mg, Fiber 2 g, Sugar 2 g
LOW-CARB CAULIFLOWER MOCK POTATO SALAD
Need to cut a few carbs? This low-carb cauliflower salad substitutes cauliflower bites for potatoes. All the flavors you love in potato salad are here, minus a few carbs, plus more fiber! Garnish with additional crumbled bacon and fresh parsley if desired.
Provided by Bibi
Categories Salad Vegetable Salad Recipes Cauliflower
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
- Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
- Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 6.3 g, Cholesterol 63.4 mg, Fat 23.3 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 2000.7 mg, Sugar 3.2 g
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- Bring a large pot of salted water to a boil. Once boiling, add the cauliflower, cover and cook until just fork tender, about 9-10 minutes.
- While the cauliflower cooks, place the eggs in a medium pot and cover with 2 inches of water. Bring to a boil on high heat. Once boiling, turn off the stove, and cover the pot, but leave the pot on the burner. Let sit for 12 minutes. Then, drain and cover with cold water.
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