The Case for Cauliflower
Calling all potato salad lovers…we have a lower carb solution for you! Don’t freak out- the taste and texture are nearly identical (trust us!), with a secret ingredient. If cauliflower can become pizza and “mashed potatoes”-it can certainly become a delicious cauliflower potato salad.
Let us count the reasons why we’re crazy for cauliflower at the 131 Method.
- Low in carbs
- Neutral flavor (so it’s a great sub for potatoes)
- Loaded with vitamins and cancer-fighting antioxidants
- One medium head is only about 148 calories
- High in fiber
- Thickens recipes without needing cream
We all know a diet filled with carbs doesn’t serve us well. Traditional potato salad is usually full of white potatoes and mayonnaise (and not the good kind). The way we cook our cauliflower yields a very similar texture to potatoes, but without the extra carbohydrates. Plus, you get more fiber and free-radical fighters. Not bad for a cauliflower potato salad, huh!?
If you’re unsure about some of our cauli-recipes (yes… we have a hummus and candy recipes!) because it’s not your favorite vegetable, give it another shot. So much of the outcome depends on the cooking method. When you rice, saute, mash, broil or air-fry…the results are quite trans-formative! Handing someone a stalk of raw cauliflower could turn them off forever. But hand them a spoonful of our cauliflower potato salad, dressed with eggs, green onion and pickles, and they might love it enough to try it in other ways.
Give it a try at your next BBQ and let us know what you think in the comments below.
Cauliflower Potato SaladPrint Recipe
- 1 large head cauliflower
- 4 hard-boiled eggs
- ¼ cup Paleo mayonnaise
- 3 tablespoons Dijon mustard
- ¼ cup chopped dill pickles
- 2 celery stalks, chopped
- 1 green onion, chopped
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- Chop the cauliflower florets into bite-sized pieces and place inside a steamer basket. Bring about an inch of water to a boil in the bottom of a pot into which your steamer basket fits. Set the basket over the boiling water, cover, and steam until tender to the bite, about 5 minutes. Rinse with cold water to stop the cooking process, or set into an ice bath. Pat dry.
- Mash the eggs, mayonnaise and mustard in a large bowl. Fold in the cauliflower and remaining ingredients. Chill for at least 30 minutes before serving.
Calories: 223| Protein: 9g | Fat: 17g | Carbs: 8g | Fiber: 5g | Net Carbs: 3g