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
, 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