A few week’s back in the thick of my cauliflower obsession, my friend Crystal mentioned a dish that I had to try. She had stopped in at Whole Foods for a quick lunch and ran across a no-potato potato salad. Of course, the magic ingredient was my beloved cauliflower, replacing the starchy potato that we are all used to in potato salads.
Immediately, I was intrigued. I went to two different Whole Foods locally trying to find it, to try it, and to find a way to recreate it. Unfortunately, I wasn’t able to find it at my local stores. So, I did what any foodie girl does… I pulled up Pinterest to see what I could find.
I’ve never really eaten much potato salad, except for one ranchy loaded potato salad that my sister-in-law made a few years back. Most potato salads have too much mayonnaise, too many calories, and undesirable ingredients in them for me.
As you can imagine, when I made this recipe, it only contains my favorites… and it is made light so there’s no guilt associated with eating it. I’ve since made it three times, if that is any indication of how much I love this stuff.
No Potato Cauliflower Salad
Based upon Elana’s Pantry
1/2 head cauliflower, roasted
1 stalk celery, diced
1/2 small onion, finely chopped (about 2-3 Tablespoons)
1/2 Tbsp. parsley, finely chopped
1 Tbsp. light mayonnaise
1/2 Tbsp. dijon mustard – I used Sun Valley Mustard
1 tsp. garlic, minced
1/4 tsp. sea salt
1. Roast your cauliflower, following these instructions. Allow to cool completely, preferably in the fridge overnight. Note: I’ve been roasting my cauliflower with just a spritz of cooking spray, as opposed to the olive oil in the original recipe lightening it up additionally.
2. Chop cauliflower into bite-sized pieces. Add to a medium bowl.
3. Dice your veggies next, and add them to the bowl as well. Toss in extra veggies, if you’d like. Note: I used this handy contraption, which I love for recipes like this. In moments, I have uniform dice to add to the dish. Love it!
4. Stir in mayonnaise, mustard, garlic, and salt in a small bowl until combined.
5. Add to the veggie bowl and stir to combine well.
6. Serve and enjoy!
Per 1 cup serving:
CAL 58; CARB 9g; FAT 1g; SAT FAT 0g; PROT 4g; FIB 4g; SUG 4g
WW Points+: 1; WW Smart Points: 2