Springe to the recipe
With the same great taste as classic potato salad, each is deceived by this delicious carbohydrate application!
As soon as the weather warms up and the invitations for outdoor meetings roll in, I start long to long for the potato salad. It is a dish that is practically synonymous with picnic and grilling. However, the thing with the warmer months is that it is a season in which most people, trapped, try to eat easier. This is exactly why cauliflower is one of my favorite vegetables in spring and summer. It is such a great ingredient to lighten many dishes that are usually low-carbohydrates, such as rice, pizza crust, and they guess potato salad.
Since cauliflower has a similar color, a similar taste and a similar texture when cooking, it is the perfect carbohydrate substitute for this dish. Trust me when I say that nobody will miss the potatoes. This recipe contains all the same flavors as a normal potato -based salad, i.e. lively and creamy from Mayo, mustard and vinegar and a wonderfully crispy texture from the onions and celery. The addition of Dill Paste also gives a beautiful herbote, while peppers gave a slightly sweet and earthy undertone.
This recipe is quick and easy to whip before you put it in the fridge to cool for a few hours. It fits a variety of dishes so well, especially with a classic picnic price. You and your guests may even like it better than classic potato salad. So make sure that there is enough to have seconds!
Is this carbohydrate -low potato salad with cauliflower healthy?
Classic potato salad is a must at back yard meetings, but it is known for the fact that it is high in both carbohydrates And fat. By replacing the potato with cauliflower, it lowers the total carbohydrate number of the court. Cauliflower also contains fiber as well as many vitamins and minerals. However, remember that this dish is still based on mayonnaise and makes it fat.
If you want to make this recipe in paleo-friendly and/or compliant with Whole30, be sure to use an approved Mayo (usually produced with avocado oil) and also check whether the Dijon mustard does not contain any wine. This dish is already keto -friendly and gluten -free, but you can also make it vegan by leaving the eggs out and using a vegan mayonnaise.
Ramp up the taste with roasted cauliflower
This recipe provides to cook the cauliflower, similar to potatoes for normal potato salad. However, if you prefer, you can fry the cauliflower instead. Simply spread the cauliflower flowers over a parchment sheet, throw them with a tablespoon of olive oil, salt and pepper and roast them in a 400 ° f oven for a fork for the fork. By roasting the cauliflower, they caramelize the flowers and give them a slightly nutty, sweet taste and a beautiful crispy texture.
FAQs & tips
If you have leftovers, just put them in an airtight container and place them in the fridge for up to 4 days. I do not recommend freezing remains as a mayonnaise Can disassemble and separate after thawing, and the cauliflower is likely to become damp.
I suggest hacking the cauliflower into rather small, bite -sized flowers than letting them big because they are more similar to potatoes. Also ensure that you chop them into the same size to ensure that the cauliflower cooks evenly.
Although frozen cauliflower is definitely a comfortable option, I do not recommend using it in this recipe. Frozen cauliflower contains a lot of water and is probably mushy when thawing, which would negatively influence the texture of this court.
Operate suggestions
Since this salad tastes so similar to the real deal potato salad, it fits well with the same dishes that you would expect from a grill or picnic. I recommend serving it with cheeseburger sliders, baked beans, grilled corn on the cob and herb salad. For all vegetarian people, this salad would also be super tasty with burgers with black beans or Portobello mushrooms.
Recipe
Recipe for printing
Ingredients
- Sea salt
- 5 Cup Cauliflower cut in flowers
- 4 Egg
- 1/2 cup celery thinly cut
- 1/4 cup red onion rolled
For the dressing:
- 9 tablespoon mayonnaise
- 5 teaspoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 teaspoon Dill-in-paste
- 1/2 teaspoon paprika
- 2 teaspoon Sea salt
- prize From pepper
Instructions
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Bring a large saucepan with salted water to boil. After cooking, add the cauliflower, cover and let it boil for about 9-10 minutes until they are only forked.
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While the cauliflower boils, put the eggs in a medium pot and cover it with 2 inch water. Bring to a boil over high heat. As soon as you have cooking, switch off the stove and cover the pot. Let it sit for 12 minutes and then drain with cold water and cover.
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As soon as the cauliflower is cooked, drain and then spread the flowers over a large sheet of paper towel. Use more paper towel to carefully express excess water. Add the flowers into a large bowl.
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Peel and dice the cooked egg. Add the eggs with the cauliflower together with the celery and red onions into the bowl.
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Whisk all dressing ingredients in a medium -sized bowl and then add the dressing to the cauliflower mixture. To meet well.
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Cover and cool at least 2 hours to have the flavors developed.
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Try salt and pepper before serving.
Nutrition
Calories: 160Kcal | Carbohydrates: 4G | Protein: 4G | Fat: 14G | Saturated fat: 3G | Polyunes unsaturated fat: 8G | Monoons unsaturated fat: 4G | Transfett: 0.04G | Cholesterol: 88mg | Sodium: 771mg | Potassium: 253mg | Fiber: 2G | Sugar: 2G | Vitamin A: 223IU | Vitamin C: 31mg | Calcium: 34mg | Iron: 1mg