Welcome to our low-carb section! If you love potato salad but want to cut down on carbs, this cauliflower salad is the perfect alternative. It has all the flavors of traditional potato salad but with the low-carb benefits of cauliflower. Let’s get started!
Ingredients
- 1 head of cauliflower, steamed or boiled until tender and cut into bite-sized pieces
- 6 boiled eggs, peeled and separated (yolks mashed and whites chopped into small pieces)
- 1/3 cup Miracle Whip or mayonnaise (do not use light versions as they have more carbs)
- 3 tablespoons mustard
- 3 tablespoons pickle relish
- 1/8 cup chopped onion (uncooked; adjust to taste)
- Salt and pepper to taste
- Optional: Egg slices and parsley for garnish
Instructions
Step 1: Prepare the Cauliflower
- Cook Cauliflower: Steam or boil the cauliflower florets until tender but not mushy. This usually takes about 5-7 minutes. Drain and let cool completely.
Step 2: Prepare the Eggs
- Boil Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let sit for 10-12 minutes. Drain and cool in ice water.
- Peel and Separate Eggs: Peel the eggs. Separate the yolks into a bowl and mash them with a fork. Chop the egg whites into small bite-sized pieces.
Step 3: Mix the Salad
- Combine Ingredients: In a large bowl, combine the cooked cauliflower, chopped egg whites, and mashed egg yolks.
- Add Dressing: Add the Miracle Whip or mayonnaise, mustard, pickle relish, and chopped onion to the bowl. Mix until all ingredients are well combined.
- Season: Season with salt and pepper to taste. Mix again to ensure the seasoning is evenly distributed.
Step 4: Chill and Serve
- Chill: Cover the salad and refrigerate for at least 2 hours, preferably overnight, to let the flavors meld together.
- Garnish: Before serving, garnish with additional egg slices and chopped parsley if desired.
Cooking Notes and Tips
- Cauliflower Texture: Be careful not to overcook the cauliflower. It should be tender but still hold its shape.
- Onion Flavor: If you prefer a milder onion flavor, you can soak the chopped onion in cold water for 10 minutes before adding it to the salad.
- Adjusting Flavor: Feel free to adjust the amount of mustard and pickle relish to suit your taste preference.
Variations
Bacon Cauliflower Salad
Add 1/4 cup of cooked, crumbled bacon to the salad for an extra layer of flavor.
Spicy Cauliflower Salad
Add a dash of hot sauce or 1/4 teaspoon of cayenne pepper for a spicy kick.
Cheesy Cauliflower Salad
Mix in 1/2 cup of shredded cheddar cheese for a cheesy twist.
Herb Cauliflower Salad
Add 1-2 tablespoons of fresh chopped herbs such as dill, chives, or parsley for added freshness.
Frequently Asked Questions (FAQs)
Can I use frozen cauliflower?
Yes, you can use frozen cauliflower. Just make sure to cook it until tender and drain well before using it in the salad.
How long does this salad keep?
Store the salad in an airtight container in the refrigerator for up to 3 days.
Can I use Greek yogurt instead of mayonnaise?
Yes, you can substitute Greek yogurt for a tangier flavor, but keep in mind that the texture and taste will be different from the traditional version.
What can I serve with this salad?
This cauliflower salad is a great side dish for grilled meats, fish, or a low-carb main course.
How can I make this salad vegan?
Substitute the eggs with tofu scramble and use a vegan mayonnaise alternative.
This Low Carb Cauliflower “Potato” Salad is a delicious and healthy alternative to traditional potato salad. It’s perfect for anyone looking to reduce their carb intake without sacrificing flavor. Enjoy making and sharing this delightful salad with your family and friends!