I Can't Believe It's Not Potato Salad!

Total Time:
3 hr 35 min
25 min
3 hr
10 min

10 servings

  • 1 large head cauliflower, chopped
  • 1 1/2 cups fat-free mayonnaise
  • 1/2 cup fat-free sour cream
  • 3 tablespoons creamy Dijon mustard (recommended: Best Foods/Hellmann's Dijonnaise)
  • 1/2 envelope dry ranch dressing/dip mix
  • 2 tablespoons fat-free non-dairy liquid creamer
  • Salt
  • 1 cup diced red onion
  • 2 celery stalks, diced
  • 6 hard-boiled egg whites, chilled and chopped
  • 3 tablespoons seasoned rice vinegar
  • 1/4 cup chopped chives
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley, plus more, for serving, optional
  • Paprika, for serving, optional
  • Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave until soft, 6 to 8 minutes. Once the bowl is cool enough to handle, drain any excess water, if needed.

  • Cook's Note: Alternatively, prepare cauliflower on the stove in a metal steamer pot.

  • Put 2 cups cauliflower in a blender or food processor and set the rest aside. Add the mayonnaise, sour cream, Dijon mustard, ranch dressing or dip mix, non-dairy creamer, and 1/4 teaspoon salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside.

  • To the bowl with the remaining chopped cauliflower, add the onion, celery, egg whites, chives, dill, 2 tablespoons parsley, and rice vinegar. Add the pureed mixture and lightly stir to coat.

  • Chill for several hours before serving. Garnish with paprika and additional parsley, if using. Mmmmm!

  • PER SERVING (2/3 cup): 97 calories, 1.25g fat, 729mg sodium, 17g carbs, 3g fiber, 8g sugars, 4.5g protein

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