You’ve heard of potato salad. It is a beloved side dish for both lunch and dinner. But have you ever heard of cauliflower potato salad? Well, as it happens, cauliflower is an amazing healthier alternative to potatoes. Although both vegetables are low in fat, cauliflower is richer in a variety of vitamins and minerals. Cauliflower is also a great source of fibre, vitamin C, and vitamin K. Plus, it contains many antioxidants. Overall, this recipe is one of the most simple and delicious ways to incorporate more cauliflower into your diet.
Ingredients:
1 head of cauliflower (cut in bite-size pieces)
3 hard-boiled eggs - diced
1 onion - diced
vegetables of your choice (ex. carrots, celery)
½ cup of mayonnaise
4 slices of bacon, cooked and crumbled into tiny pieces (optional)
Salt and pepper to taste.
Directions:
Pour the cauliflower into a large pot of salted boiling water.
Boil for 8 minutes then drain and run cold water on it. You want the cauliflower to be tender enough that you can poke a fork through easily without the cauliflower falling apart.
Let the cauliflower drain and cool completely at room temperature.
Mix all ingredients together in a large bowl.
Add more salt and pepper and mayonnaise if desired.
Refrigerate before serving for at least 2 hours.
The salad can remain refrigerated and covered for up to 2 days.
Serves: 4
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