I Can't Believe It's Not Potato Salad!
- Level: Easy
- Yield: 10 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 97
- Total Fat
- 1.25 grams
- Sodium
- 729 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 3 grams
- Protein
- 4.5 grams
- Sugar
- 8 grams
- Total: 3 hr 35 min
- Active: 25 min
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
- 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.