Thursday, September 5, 2013

Fauxpotato Salad

(adpted from Dana Carpender’s Every Calorie Counts Cookbook)

1/2 head cauliflower (4 - 6 cups prepared raw cauliflower)
1/2 c mayo
1-1/2 T cider vinegar
1/2 t salt
1/2 t sugar or equivalent sweetener
1/2 t pepper
1 c diced celery
1 c chopped onion
2 hard boiled eggs, peeled and chopped

Trim the very bottom of the cauliflower stem and cut off the leaves. Chop the rest (including the stem) into roughly 1/2" pieces - about the size you'd cut potatoes if you were making potato salad. Put the cauliflower in a microwaveable dish, add a couple of tablespoons of water, and cover. (Don't have a cover for your dish? Most dishes these days are microwaveable. I just use one of my Corelle plates as a cover.) Nuke on high for about 10 minutes. It should be tender but not mushy. When it's done, uncover it so it doesn't continue to cook. Cool slightly, then drain thoroughly.

Combine the mayo, vinegar, salt, splenda and pepper in a small bowl.

Combine the cooled and drained cauliflower, celery and onion in a big mixing bowl. Add the dressing and stir well. Make sure everything is coated with the dressing. Gently fold in the chopped eggs. Chill until serving time.

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