Faux Potato Salad

Anyone remember the mashed cauliflower incident?   (It's worth revisiting that blog post just for a laugh.)  I only wish that I had captured the kids faces in pictures when they realized that I had served them mashed cauliflower instead of mashed potatoes.  My kids STILL remind me of how cruel of a joke that was to play on them.  I may never live that down.   It's been almost a year and a half since I pulled the cauliflower prank on my family - I think it's time to pull another cauliflower/potato swap - don't you?

I found a recipe for faux potato salad in my Cooking Light magazine.  My first thought was that it sounded delicious.  I was curious about how a potato-less salad would taste and I knew that my family would get a kick out of another sneaky cauliflower dish.

Faux Potato Salad
1 head medium cauliflower, broken into florets
1 carrot, sliced
2 hard cooked eggs, chopped
4 green onions, chopped
1 celery rib, sliced
1/4 pitted green olived, halved
1/4 cup chopped dill pickle
1/4 cup fat-free mayonnaise
1 Tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Bring 1 quart of water to a boil.  Add cauliflower and cook for 5 minutes.  Drain.  Pat dry with paper towels.

Add carrot, eggs, green onions, celery, olives and pickle.

In a small bowl, combine mayonnaise, mustard, salt and pepper. 




Add to cauliflower and toss to coat.

 
So it didn't take long for my family to realize that the bowl of potato salad that I put on the table, didn't actually have any potatoes in it.  I recently forgot to put the chicken in a pot of chicken soup so they naturally assumed that I had just forgotten to add the potatoes to the salad.  It took more than a little convincing to get them to understand WHY I had intentionally left out the main ingredient in the potato salad.  Once they tried it, the review were mixed.  Ben and I thought it was delicious.  Yes, even Ben thought the potato-less potato salad was a hit.  My daughter tasted a bite but it was obvious from her face that she wasn't a big fan. My son didn't want to have anything to do with my cauliflower salad.  (Still upset about the previous incident I suspect.)

At only 61 calories and 2 grams of fat per serving, I can enjoy this faux potato salad without guilt.

Ciao!



Faux Potato Salad
1 head medium cauliflower, broken into florets
1 carrot, sliced
2 hard cooked eggs, chopped
4 green onions, chopped
1 celery rib, sliced
1/4 pitted green olived, halved
1/4 cup chopped dill pickle
1/4 cup fat-free mayonnaise
1 Tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Bring 1 quart of water to a boil.  Add cauliflower and cook for 5 minutes.  Drain.  Pat dry with paper towels.  Add carrot, eggs, green onions, celery, olives and pickle.  In a small bowl, combine mayonnaise, mustard, salt and pepper.  Add to cauliflower and toss to coat.