Recipe: Tasty Keto Cauliflower “Mock Potato” Salad

Keto Cauliflower “Mock Potato” Salad. This Mock Potato Salad is Low Carb, Keto, gluten free, paleo and made with cauliflower and a tasty dressing that is as close to traditional potato salad as you can get! Cauliflower Salad While cauliflower might not be your first choice when you think of a real potato salad, in the low carb world, cauliflower is the veggie most likely to replace. Cauliflower mock potato salad has all the flavors of traditional potato salad but without all the carbs!

Keto Cauliflower “Mock Potato” Salad My husband was reluctantly surprised at the flavor of this dish. A really good "potato" salad is a must-have summertime dish! This creamy and zesty low-carb cauliflower no-potato salad will be your new go-to for sunny weather potlucks. You can cook Keto Cauliflower “Mock Potato” Salad using 12 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Keto Cauliflower “Mock Potato” Salad

  1. Prepare 4 cups of mashed cauliflower.
  2. You need 1/2 cup of chopped onion.
  3. It's 2 stalks of diced celery.
  4. You need 3 of large boiled eggs diced.
  5. It's 1/2 cup of diced dill pickles.
  6. It's 1/2 cup of sliced green olives.
  7. It's 2/3 cup of real mayonnaise.
  8. Prepare 1 tbsp of apple cider vinegar.
  9. It's 1/3 cup of yellow mustard.
  10. You need of Salt.
  11. Prepare of Pepper.
  12. You need 1 tsp of garlic powder.

My non-keto family members really enjoyed it as well. We all agree that it's super delicious and couldn't care less about the missing potatoes. This Loaded Cauliflower Mock Potato Salad is perfect for low-carb, Keto, or low-glycemic diets and it's a perfect way to use leftover hard-boiled eggs. It's definitely a once-in-a-while treat for the original South Beach Diet if you're following the restrictions on saturated fat.

Keto Cauliflower “Mock Potato” Salad step by step

  1. Steam or boil 1 to 1 1/2 heads of fresh cauliflower. Cool down. Rice it with food processor. Place in microwaveable dish and cook on high in microwave 8-10 minutes until soft. Cool.
  2. In a large mixing bowl add diced eggs, onions, celery, pickles, and olives. Stir to mix thoroughly..
  3. Add cauliflower to vegetables and egg mixture. Add mayonnaise, mustard, vinegar, and all spices to the bowl. Stir until mixed thoroughly. Chill at least 2 hours prior to serving. Enjoy..

Add cut cauliflower, then sprinkle with salt. Cover and bring to full boil again. Spread the cauliflower florets in a single layer across a rimmed baking sheet. In the end, I steamed the cauliflower until fork tender and then spread it on a cookie sheet to cool a bit as I worked on the rest of the keto recipe. I diced the rest of the veggies and mixed up my traditional potato salad dressing recipe; making sure to substitute a keto-friendly mayonnaise.

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