Cauliflower ‘Potato’ Salad
Cauliflower ‘Potato’ Salad is a refreshing twist on the classic dish, offering a delightful crunch and creamy texture without the carbs. Perfect for summer picnics or family gatherings, this light yet filling salad features vibrant veggies and a zesty yogurt dressing that will impress your guests and leave them asking for more. Embrace a healthier alternative that doesn’t skimp on flavor!
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Steaming
- Cuisine: American
Ingredients
Scale
- 1 medium head of cauliflower (about 4 cups, chopped)
- 1 cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 1/4 cup fresh chives, chopped
- 1/2 cup celery, diced
- 1/2 cup red bell pepper, diced
- Salt and pepper to taste
Instructions
- Wash the cauliflower thoroughly and cut it into bite-sized florets.
- Steam cauliflower florets in boiling water for about 5-7 minutes until tender but still crunchy.
- In a bowl, mix Greek yogurt, Dijon mustard, salt, and pepper until smooth.
- Once cooled, combine steamed cauliflower with diced celery, red bell pepper, chives, and dressing in a large bowl.
- Chill in the refrigerator for at least one hour to enhance flavors.
- Serve cold and garnish with extra chives if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 5g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
Keywords: - For added flavor, consider mixing in crispy bacon bits or diced pickles. - Fresh herbs like dill can elevate the dish even further. - This salad can be made vegan by using plant-based yogurt.