Name: I Can't Believe It's Not Potato Salad!
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT3H35M0.000S
Yield: 10 servings
Ingredients: 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

Directions

Watch how to make this recipe.

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.
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!

Cook’s Note

Alternatively, prepare cauliflower on the stove in a metal steamer pot.

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

Ingredients

Directions

Cook’s Note

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages