Low-carb, high-fat, moderate-protein. Lacto-ovo vegetarian. Adapted from http://www.thekitchenismyplayground.com/2015/08/cauliflower-mock-potato-salad-recipe.html.
Ingredients:
- 1 small or ½ large head of cauliflower, broken into florets
- 3 hard-cooked eggs*, peeled and chopped
- 3 T. mayonnaise
- 3 T. sour cream
- ¼ c. dill pickle relish
- 1 T. minced onion
- 1 t. dry mustard powder
- 1 t. sea salt
- ½ t. black pepper
Instructions:
- Steam-cook cauliflower over boiling water or in the microwave, about 3-5 minutes.
- Rinse with cold water to cool the cauliflower and halt further cooking. Cauliflower florets should be fork-tender but not mushy.
- Add remaining ingredients and mix together well.
- Let chill in refrigerator for at least 30 minutes to allow flavors to blend.
Servings: 8
Nutrition Information (per serving):
- Calories 94
- Carbohydrate 3 g
- Fat 8 g
- Fiber 1 g
- Protein 4 g
*To make eggs easy to peel, start with a pot of boiling water and add cold eggs right out of the refrigerator. When eggs are cooked, place into a colander and rinse with cool tap water. Then cover the eggs with ice cubes and let sit until the eggs are thoroughly chilled. They will peel easily.
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