My potato salad is famous (or perhaps infamous, not sure which…) and I’ll make it for any occasion; BBQ’s, birthdays, bar mitzvah’s… but (confession session) sometimes I crave a lighter dish.
Enter this delicious “faux-tato” salad made with steamed cauliflower florets - it’s so so tasty, but far lower in carbs. It’s got everything you want for a great picnic salad except all the starch. Go ahead, give it a try!
1 large head cauliflower, cut into florets
1/2 cup bacon bits (about 6 rashers of bacon)
1/2 c. sour cream
1/4 c. mayonnaise
1 tspn stone-ground mustard
1 tbsp. dill pickle brine (vinegar or lemon juice work too!)
Salt and Pepper
1 1/2 c. cheddar cheese, shredded
1/4 c. chives, chopped small
Add cauliflower florets to about 1” of boiling water in large pot or pan. Cover and allow to steam until tender - about 5 minutes. Remove from heat, drain, and cool. Set aside.
Cook bacon rashers until crispy, turning to crisp each side. Drain on paper towels then break or chop into bits.
Mix together, sour cream, mayonnaise, mustard, pickle brine (or vinegar or lemon juice) in a large bowl. Add the steamed and cooled cauliflower florets and gently stir to coat. Season with salt and pepper, then fold in bacon, cheddar, and chives. Serve warm or at room temperature.
Of course, like most of my recipes, they’re more suggestion than anything else. If you have a particular way you like to dress your potato salad, give it a try only use the cauliflower florets instead of starchy ‘taters.
I’m always interested in what you think - so tell me if you try this, any adjustments you might make to it, and most importantly, what was the cause of your gathering and celebration?! I’m nosy that way!