Roasted Cauliflower Salad

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I think the one food I miss the most since starting this low-carb lifestyle is…

:::drumroll:::

POTATOES.

I love potatoes so much, and it’s not really that I crave them, but I do miss them. A lot.

If you are a fellow potato lover, don’t worry, I will never try to convince you that cauliflower tastes like potatoes. It doesn’t. Ever. If anyone ever says, “mashed cauliflower tastes just like mashed potatoes,” it is a lie. It may not be an intentional lie, but I’d venture to say this person just really doesn’t understand our love affair with potatoes. No, mashed cauliflower tastes like mashed cauliflower.

That said, I will tell you that cauliflower can be a pretty awesome replacement for some starchy dishes–whether it’s something made with potatoes, rice, or even pasta. It will never taste exactly like the original dish, but sometimes can come awfully close. Once I tried a Chinese fried cauli-rice recipe that tasted so much like real Chinese fried rice, my husband said he would have believed it was rice had I not told him it was cauliflower! It was that good. And neither my husband nor I are cauliflower fans. The secret seems to be having a lot of delicious, strong flavors that take over the taste of the cauliflower.

So today, my low-carbing friends, I am sharing with you a recipe for roasted cauliflower salad, for those of you who may miss eating potato salad. I know I do! (I miss all things potato.)

This is so good, and has so many flavors you would expect in potato salad that it might trick you into thinking you actually are having potato salad, or at least something very similar. Roasting the cauliflower makes all the difference! I can’t describe to you how much better roasted cauliflower tastes than plain boiled,  or even sauteed cauliflower. Please, take the time to roast the cauliflower because it is worth it. And it’s really easy, too–all you have to do is throw it in the oven!

This roasted cauliflower salad actually satisfied my longing for a nice big bowl of real potato salad! (And such a nice thing about low-carbing–it really fills you up. One bowl and I was done, compared to about 3 or 4 bowls I probably would have eaten of actual potato salad! Haha!)

Low-Carb Roasted Cauliflower Salad

INGREDIENTS:

  • 1 large head cauliflower (about 2 lbs.)
  • 4 tablespoons extra-virgin olive oil
  • 5 green onions, sliced
  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tablespoon Dijon mustard
  • 4 slices bacon, cooked crisp and crumbled
  • 2 eggs, hard-boiled and chopped
  • 1 teaspoon Kosher salt
  • 1 teaspoon fresh-ground pepper
  • 1/4 teaspoon red pepper flakes

DIRECTIONS:

  1. Heat oven to 425F. Cut thick stalks off cauliflower and discard; break or cut remaining flowerets into smaller, bite-size pieces.
  2. Pour 1 tablespoon olive oil onto cookie sheet and spread around evenly with a spatula. Place cauliflower in a single layer on cookie sheet and drizzle with remaining olive oil. Roast (uncovered) in oven for 25-30 minutes, until nicely browned and tender.caul
  3. While cauliflower roasts, boil eggs: Place eggs in a medium-sized pan and fill pan with water, coming about 1 inch above tops of eggs. Cover and place on medium-high heat. When water begins to boil, remove from heat. Do not remove lid! Allow eggs to sit in covered pot for 15 minutes. After 15 minutes, drain water and immediately fill pan with cool water and ice. When eggs have cooled down for a few minutes, peel and chop.
  4. Fry bacon until crisp; set aside on paper towels to drain. Crumble when cool enough to handle.
  5. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, sliced green onions, crumbled bacon, salt, pepper, and red pepper flakes.caul2
  6. Add roasted cauliflower to mayonnaise mixture. Stir to coat. Gently fold in chopped eggs.caul6
  7. Serve warm immediately, or chill for a few hours and serve cold! Either way, it is delicious, and a pretty darn good alternative to high-carb potato salad!

Yield: 8-10 servings, about 5-6 net carbs per serving. If chilled, give it a good stir before serving. Enjoy!

caulsalad5

Roasted Cauliflower Salad
Serves 8
If you miss potato salad on your low-carb diet, make this roasted cauliflower salad, and you won't be disappointed! You might even think you're cheating! In fact, this salad is so good, you'll want to make it even if you're not low-carbing.
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Ingredients
  1. 1 large head cauliflower (about 2 lbs.)
  2. 4 tablespoons extra-virgin olive oil
  3. 5 green onions, sliced
  4. 2/3 cup mayonnaise
  5. 1/3 cup sour cream
  6. 1 tablespoon Dijon mustard
  7. 4 slices bacon, cooked crisp and crumbled
  8. 2 eggs, hard-boiled and chopped
  9. 1 teaspoon Kosher salt
  10. 1 teaspoon fresh-ground pepper
  11. 1/4 teaspoon red pepper flakes
Instructions
  1. Heat oven to 425F. Cut thick stalks off cauliflower and discard; break or cut remaining flowerets into smaller, bite-size pieces.
  2. Pour 1 tablespoon olive oil onto cookie sheet and spread around evenly with a spatula. Place cauliflower in a single layer on cookie sheet and drizzle with remaining olive oil. Roast (uncovered) in oven for 25-30 minutes, until nicely browned and tender.
  3. While cauliflower roasts, boil eggs: Place eggs in a medium-sized pan and fill pan with water, coming about 1 inch above tops of eggs. Cover and place on medium-high heat. When water begins to boil, remove from heat. Do not remove lid! Allow eggs to sit in covered pot for 15 minutes. After 15 minutes, drain water and immediately fill pan with cool water and ice. When eggs have cooled down for a few minutes, peel and chop.
  4. Fry bacon until crisp; set aside on paper towels to drain. Crumble when cool enough to handle.
  5. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, sliced green onions, crumbled bacon, salt, pepper, and red pepper flakes.
  6. Add roasted cauliflower to mayonnaise mixture. Stir to coat. Gently fold in chopped eggs.
  7. Serve warm immediately, or chill for a few hours and serve cold! Either way, it is delicious, and a pretty darn good alternative to high-carb potato salad!
Notes
  1. Yield: 8-10 servings, at about 5-6 net carbs each.
STILL AT HOME MOM http://www.stillathomemom.com/

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