If you have been following From Calculus to Cupcakes, you have read about my husband (and read his posts) and his diabetes. Well, he is not really a sugar eater, so that is good, but he is/was a big potato eater. Potatoes really are the food he has the most trouble resisting. So, last week when he was cooking ham in the slow cooker, I made this Mock Potato Salad out of cauliflower. Cauliflower is extremely versatile. You can make it take almost like anything. And, it is really easy to make it taste like potatoes. I promise you won’t even miss the potatoes in this salad. It is super yummy!
This recipe is just my regular potato salad recipe with cauliflower substituted for the potatoes. And, my potato salad was never actually a recipe with definite amounts until now, so this gave me a good reason to figure out just how much of every thing I put in it and write it down.
Mock Potato Salad aka Cauliflower Salad
- 1 head cauliflower, cut into bite sized pieces
- 4 eggs, boiled
- 1/2 cup mayonnaise (I used light.)
- 1 Tbsp. yellow mustard
- 1/3 cup dill pickle relish
- 1 clove garlic
- 3 scallions, sliced (I just use the green parts.)
- Boil cauliflower in water in a large pot until tender – about 20 minutes.
- Drain cauliflower and rinse in cold water until cool.
- Mash boiled eggs with the tines of a fork.
- Stir together cauliflower, eggs, and remaining ingredients.
- Serve immediately or refrigerate until serving.