Oh, the plethora of recipes that can be found, scrolling through one’s News Feed on Facebook. One in particular caught my eye so I thought I’d try it. Cauliflower salad! It’s a low-carb variation on potato salad or macaroni salad, great for anyone watching their weight and it seems to be diabetic-friendly.
I used most of the ingredients of the original recipe. The only variation I made is that I used diced zucchini instead of the pickle relish it called for, since I don’t like pickle relish:
1 head of cauliflower (I used about 2/3 of a large head, but 1 medium-to-large sized head will do nicely)
6 hard-boiled eggs
1/3 cup approximately of Miracle Whip or mayonnaise (don’t use light, it has more carbs) – I used Hellmann’s REAL Mayo because I don’t care for Miracle Whip.
3 tbsp of mustard
1 cup of diced zucchini (instead of 3 tbs of pickle relish)
1/8 cup of chopped onion uncooked, can use more if you prefer (I used half of a medium-sized Vidalia onion)
Salt and pepper to taste
First, hard-boil the eggs, let them cool and peel them before you prepare your veggies.
^^^Second, prepare the cauliflower and zucchini. I chose to use a steamer in the microwave instead of boiling the vegetables, so I cut the cauliflower into bite-sized pieces and the zucchini into smaller pieces. I put some water in the bottom of the steamer, put the lid on top and steamed them first for 5 minutes. Then checked for doneness, then steamed them some more for about 2-1/2 minutes. You can steam (or boil) them for however long you want, depending if you like your finished salad soft or slightly chewy. Cook them less if you want to up the crunch factor.
^^^While the veggies are steaming, prepare the rest of the ingredients. Cut the eggs in half, then separate the yolks into a bowl, as you’ll need them to incorporate into the dressing. Cut up the whites into small pieces to add to the salad near the end of preparation. Dice the onion into tiny pieces.
Then, prepare the dressing. Mash up the egg yolks in the bowl with a fork, until they’re almost powdery. Then add the mayonnaise and mustard to the egg yolks, and mix until thoroughly incorporated and creamy smooth. Add salt and pepper to taste, then mix some more. Since this is a basic filling for deviled eggs, here is where you could also add paprika if you wanted.
^^^I find these collapsible measuring cups a godsend in the kitchen. This one was great for measuring and mixing up the mustard with the mayo before adding it to the eggs.
After the cauliflower and zucchini finish steaming (or boiling, if you used that method), let them cool and make sure they’re well drained. (If you had boiled them before you cut them up, now is the time to cut them into bite-sized pieces.) Then transfer them to a large mixing bowl or, if you have a steam-and-serve style Tupperware steamer with a lid like the one I used, make sure the bottom of the steamer is dry and put the drained cooked veggies in it. Then add the cut-up egg whites and diced onions to the cooked cauliflower and zucchini. Toss all the veggies to mix, then add the dressing:
Stir the whole shebang to mix it all up, then put a lid on it. Now it’s ready to chill overnight in the fridge.
^^^Ta-DAAAAA! The finished product. A small plate of this makes a great lunch by itself, or spoon some out as a side dish to a dinner entree. Since I’ve never frozen potato or macaroni salad, I don’t know how well this salad will freeze…I’m guessing it’ll freeze well, since cauliflower and zucchini don’t tend to get mealy after they’ve been frozen and thawed. If you do make it and later freeze and use it, please let me know. It keeps well in the refrigerator, but it’s so GOOD that it might not last long enough to spoil, lol!
SOME ADDITIONAL IDEAS:
1. Some people like a little diced raw celery in cold salads to give it a bit of crunch. Add some at the same time you add the diced onions and cut egg whites.
2. The recipe calls for 6 hard-boiled eggs. Boil 8 instead, and use the extra 2 to slice up thinly as garnish on top of the finished salad, and sprinkle a bit of paprika on top. Then chill overnight. This makes a great presentation at parties or if you’re bringing a dish to a BBQ or pot-luck dinner. Also, it’s a dish that dieting party-goers who are watching their carbs or are diabetics can eat, an ideal alternative to all those crackers, chips and other carb/fat-laden commercially produced munchies prevalent at most gatherings.
3. Don’t think you’d like the dressing because you’re not a fan of deviled eggs? Substitute a dressing you do like, or get creative and make your own. Ranch dressing would be great for this, and that’s probably what I’ll use next time I make it!
4. If you want to add meat toward the end before you mix it all up and stick it in the fridge, try bacon bits or diced grilled chicken. Or cut-up leftover turkey breast. Any cooked lean meat will work, and….DID SOMEONE SAY *BACON*??? ;)