Sunday, May 23, 2010

No Guilt Low Carb Potato Salad






















     


You know how they say, " Fifty is the new Forty" , well for those looking for fabulous taste with fewer calories, cauliflower can be the new potato.

The first South Beach Diet Book had a recipe for making mashed potatoes by substituting cauliflower instead of potatoes. I think everyone was surprised and delighted with how good the recipe tasted.The same substitution can be made for making potato salad.

You can probably use your favorite recipe and just substitute steamed cauliflower florets for potato or try my recipe listed below. In addition, cauliflower is really healthy. It is low calorie, low fat and packed with antioxidants that help boost the immune system.  It is a great vegetable to include in your diet.

The picture didn't come out to good and then we gobbled it up- sorry I didn't take better photos

This is a perfect Thanksgiving side dish if you are trying to keep the carbs low. It tastes so much like potato salad that no one will complain.

Low on carbs , not on flavor

Judee Algazi
Prep Time: 
Cook Time: 
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Mock Potato Salad using Cauliflower

Ingredients

1 large cauliflower, cut into bite size florets
2 scallions diced
3 ribs of celery diced very small
1/2 cup parsley chopped fine
3 hard boiled eggs, chopped
1 tsp. celery seed
1/4 tsp. turmeric ( optional)
salt and pepper to taste
1 cup mayonnaise ( or low fat mayonnaise or vegan mayonaise)

Directions

Steam cauliflower florets until almost soft.
Toss steamed cauliflower  in celery seed and set aside to cool.
Mix together the scallions, celery, parsley salt and pepper in a large bowl.
Wait for cauliflower to cool and then add to the chopped vegetables and mix.
Stir in mayonnaise and mix well.
Chill in refrigerator for about 2-3 hours so flavors can mingle.

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