Let’s be real — cauliflower doesn’t taste like potatoes. I can’t tell you how many cauliflower “mashed potatoes” recipes I’ve tried because I was promised that I wouldn’t be able to tell the difference between cauliflower mash and the real thing. Well, I can tell.
Instead of hoping for some mock-potato miracle, I learned that I really like the taste and texture of cauliflower when it’s cooked into a recipe (I still can’t stand it raw or even cooked on its own). This low-carb alternative to regular potato salad really hits the spot, and you get a huge servings for 1 SP! Plus, you can feel good about eating your veggies. I promise you, as a cauliflower skeptic myself, that this is absolutely delicious.
Cauliflower "Potato" Salad With Bacon
Servings: 7
Ingredients
- 1 large head cauliflower, cut into florets (about 1.5 lbs of florets)
- 1/3 cup light mayo
- 1/3 cup fat free, plain greek yogurt
- 1 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp celery seeds (or two ribs of celery, chopped)
- 5 slices center cut bacon, cooked and chopped
- 3 hard boiled eggs, chopped
- 1/2 of a small red onion, minced
- 1/4 cup parsley, chopped
Instructions
- Boil cauliflower in salted water until tender, about 6-8 minutes. Drain well.
- In a large bowl, whisk together your sauce: mayo, greek yogurt, vinegar, mustard, and spices.
- Fold in remaining ingredients, including cooked cauliflower. It will taste great immediately, but for best results, refrigerate for at least 30 minutes so all of the flavors can meld together.
Notes
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Serving size is ~ 3/4 cup.
WW Freestyle SmartPoints: 1 for 1/7 of the recipes (about 3/4 cup)
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