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

TOTAL TIME: 3 hr 35 min
Prep: 25 min
Inactive Prep: 3 hr
Cook: 10 min
 
YIELD: 10 servings
LEVEL: Easy

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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

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

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 11 reviews

  • on January 01, 2013

    Flag

    you really didn't know that it was califlower!!! I made it for a summer cook out and everyone thought it was potato salad. What a wonderful way to lower the carbs

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 12, 2012

    Flag

    Tastes just like my potato salad. All of the family wants the recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 28, 2012

    Flag

    I don't like Dijon so used yellow and didn't care for the rice vinegar so left out, but this recipe ROCKS! I am a starch lover, and this is a great not so Potato Salad, thanks ever so much.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.