Joseph
There are two types of people in this world, those who like potato salad and those who really like it. I’m sure there are people who don’t, and that’s totally okay too. But if you do the low-carb thing, you’ll likely avoid potato salad or keep it for cheat days. Or maybe you just don’t like the texture of baby potatoes? Then this is the recipe for you. It’s super easy to make, loaded with flavor and sure to be fun to crowd at any outdoor event.
Check out the full recipe below
Nutritional information
Cauliflower “potato salad”
yields: 4 classes | Serving Size: About half a cup
Calories: 220 | protein: 11 grams | Fat: 16g | Net carp: 2 grams
Total carbohydrates: 8 grams | sugar: 2 grams
Preparation time: 10 minutes | Cooking time / cooling time: 8-10 minutes (cooked) / 30 minutes (cold) Total time: 50-55 minutes
Ingredients
Cauliflower “potato salad”
- The head of cauliflower, chopped into small pieces
- 2 boiled eggs, chopped
- 2 green onions
- 1/2 cup chopped celery
- 1/3 cup mayonnaise
- 2 tablespoons of Dijon mustard
- 1 sachet of Quest Ranch Tortilla Style Protein Chips, mashed into fine crumbs
- Salt and pepper to taste
method
- Boil the cauliflower chunks until softened for 8-10 minutes, then drain and let them cool.
- Place chilled cauliflower, celery, onions and boiled eggs in a mixing bowl and stir a little.
- In another bowl, mix mayonnaise, mustard, and Quest slices with salt and pepper – then add to a mixing bowl with vegetables.
- Throw in gently until everything is evenly coated
- Cover, chill until ready to work.
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