Cauliflower 'Potato' Salad

5
(1 ratings)
Prep
Time
Total Time
Number Of
Ingredients
7
Servings8

A low carb alternative to a traditional potato salad recipe; steamed cauliflower combined with greek yogurt, spicy mustard and fresh dill

Ingredients
  • 4 cups fresh cauliflower florets
  • 3/4 cup Alexia® Parmesan Peas
  • 2 hard-cooked egg, peeled, chopped
  • 1/3 cup finely chopped celery
  • 1/2 cup plain 2% Greek-style yogurt
  • 2 teaspoons Gulden's® Spicy Brown Mustard
  • 1/2 teaspoon fresh chopped dill weed
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
 
Directions
  1. Place cauliflower in large microwave-safe bowl; cover. Microwave on HIGH 3 minutes. Add peas; cover and microwave 2 minutes more or until cauliflower is tender and peas are thawed. Cool slightly. Add eggs and celery to bowl.
  2. Stir together remaining ingredients in small bowl. Add to vegetable mixture; stir gently until blended. Serve immediately or refrigerate before serving.
Cook's Tips

If Alexia® Parmesan Peas are unavailable in your area, substitute 3/4 cup frozen Alexia® Organic Green Peas and 1/4 cup grated Parmesan cheese. Proceed with recipe as directed.

Cook's Tips

If Alexia® Parmesan Peas are unavailable in your area, substitute 3/4 cup frozen Alexia® Organic Green Peas and 1/4 cup grated Parmesan cheese. Proceed with recipe as directed.

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Nutrition Information
Calories: 58 View complete nutrition information
Reviews (1)

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Overall Rating

Virginia Nikolai July 01, 2016

Wow! This had wonderful flavor and was easy to prepare.