Atkins Cauliflower Potato Salad Food

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ATKINS CAULIFLOWER POTATO SALAD



Atkins Cauliflower Potato Salad image

I had heard about cauliflower being used as a substitute for potatoes , but had never tried it. I came across it on the low carb cooking, was liked by all.

Provided by DotM7037

Categories     Cauliflower

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 head cauliflower (broken into small florets)
1/2 cup mayonnaise
2 tablespoons lemon juice
2 packets sugar substitute
1/2 teaspoon dried mustard
3 green onions
1 finely chopped jalapeno peppers or 2 tablespoons chopped green bell peppers
salt and pepper

Steps:

  • Cook cauliflower in a large pot of boiling water 10 minsutes or until tender.
  • Drain and rinse with cold water.
  • In a large mixing bowl, mix mayonnaise, lemon juice, sugar substitute and mustard.
  • Add cauliflower, green onions and pepper.
  • Mix well until vegetables are evenly coated with dressing.
  • Add salt and pepper to taste.
  • Chill 30 mins.

CREAMY CAULIFLOWER "POTATO" SALAD



Creamy Cauliflower

You won't miss the potatoes in this light and tangy take on potato salad, which gains crunch from celery and a little kick from horseradish.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 side servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
1 pound cauliflower florets (from about 1 small head cauliflower)
2 tablespoons sour cream
2 tablespoons prepared horseradish
2 tablespoons mayonnaise
2 tablespoons chopped fresh chives
1 tablespoon cider vinegar
2 stalks celery, chopped into 1/4-inch pieces

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook until the cauliflower is soft and releases easily when pierced with a knife, about 8 minutes. Drain in a colander and spread out on a baking sheet. Pat the cauliflower dry with a clean kitchen towel or a paper towel, then set aside and let cool to room temperature, about 30 minutes.
  • Meanwhile, whisk together the sour cream, horseradish, mayonnaise, chives, cider vinegar, celery, 1 1/2 teaspoons salt and 1 teaspoon pepper in a medium bowl.
  • Fold the cauliflower into the dressing and season with more salt and pepper to taste. Serve immediately.

LOW-CARB CAULIFLOWER MOCK POTATO SALAD



Low-Carb Cauliflower Mock Potato Salad image

Need to cut a few carbs? This low-carb cauliflower salad substitutes cauliflower bites for potatoes. All the flavors you love in potato salad are here, minus a few carbs, plus more fiber! Garnish with additional crumbled bacon and fresh parsley if desired.

Provided by Bibi

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 55m

Yield 8

Number Of Ingredients 12

4 quarts water
2 tablespoons salt
1 head cauliflower, cut into bite-sized pieces
1 cup mayonnaise
½ cup thinly sliced celery
3 slices cooked bacon, crumbled
4 tablespoons minced onion
3 tablespoons minced sweet pickles
1 teaspoon spicy mustard, or to taste
⅛ teaspoon ground turmeric
2 hard-boiled eggs, diced
salt and ground black pepper to taste

Steps:

  • Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
  • Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
  • Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 6.3 g, Cholesterol 63.4 mg, Fat 23.3 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 2000.7 mg, Sugar 3.2 g

MOCK " POTATO/CAULIFLOWER " SALAD



Mock

Make and share this Mock " Potato/Cauliflower " Salad recipe from Food.com.

Provided by heartbeat

Categories     Cauliflower

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

3 cups cauliflower
2 stalks celery, chopped
3 hard-boiled eggs
4 green onions, chopped
3 slices bacon, microwaved crisp
1 garlic clove, minced
1/2 cup nonfat sour cream
1/4 cup fat-free mayonnaise
1/4 cup fat-free buttermilk

Steps:

  • Break cauliflower into bite-size florets, and microwave 3 minutes til crisp-tender. Shock in cold water, changing frequently, until cool. Blot with paper towels til completely dried.
  • Chop boiled eggs. Crumble bacon. Add all vegetables, garlic, eggs, and bacon to large mixing bowl.
  • Stir together sour cream, mayonnaise, and buttermilk til smooth. Pour over vegetable mixture and toss well.
  • Chill at least 2 hours. Keeps 3-4 days in fridge.

Nutrition Facts : Calories 67.9, Fat 4.2, SaturatedFat 1.4, Cholesterol 58.4, Sodium 124.1, Carbohydrate 4.4, Fiber 1, Sugar 2.1, Protein 3.4

MOCK MASHED POTATOES/CAULIFLOWER ATKINS STYLE



Mock Mashed Potatoes/Cauliflower Atkins Style image

Low carb mock mashed that dh likes best. This is not an exact recipe. He just said best I ever made so I am trying to back track and guess about what exactly I did.

Provided by CJJohnson

Categories     Cauliflower

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 head cauliflower
4 tablespoons butter
4 ounces parmesan cheese
1/2 cup mayonnaise
1 teaspoon horseradish
1 teaspoon rosemary
1/4 teaspoon garlic powder
1 teaspoon salt
1 teaspoon chicken bouillon

Steps:

  • Microwave cauliflower and butter in covered microwave dish for 5-10 minutes, until very soft. (Do not add water and do not drain after cooking)
  • Grate Cheese.
  • Add bullion,garlic, rosemary and horseradish.
  • Use stick blender to combine and mash.
  • If you need to wrap up other things before serving set to the side at this point.
  • Right before serving reheat in microwave, blend again with stick blender.
  • Add mayonnaise to taste.

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