I Can't Believe It's Not Potato Salad

By Bettybug

Ingredients

• 1 large head cauliflower, chopped
• 2 celery stalks, diced
• 1 1/2 cups fat-free mayonnaise
• 6 hard-boiled egg whites, chilled and chopped
• 1/2 cup fat-free sour cream
• 3 tablespoons seasoned rice vinegar
• 3 tablespoons creamy Dijon mustard (recommended: Hellmann's Dijonnaise)
• 1/4 cup chopped chives
• 2 tablespoons chopped fresh dill
• 1/2 envelope dry ranch dressing/dip mix
• 2 tablespoons fat-free non-dairy liquid creamer .
• Salt
• 1 cup diced red onion
• 2 tablespoons chopped fresh parsley, plus more, for serving,optional
• Paprika, for serving, optional

Details

Servings 10
Preparation time 25mins
Cooking time 35mins

Preparation

Step 1

Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave until soft, 6 to 8 minutes. Once the bowl is cool enough to handle, drain any excess water, if needed.
Cook's Note: Alternatively, prepare cauliflower on the stove in a metal steamer pot.
Put 2 cups cauliflower in a blender or food processor and set the rest aside. Add the mayonnaise, sour cream, Dijon mustard, ranch dressing or dip mix, non-dairy creamer, and 1/4 teaspoon salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside.
To the bowl with the remaining chopped cauliflower, add the onion, celery, egg whites, chives, dill, 2 tablespoons parsley, and rice vinegar. Add the pureed mixture and lightly stir to coat.
Chill for several hours before serving. Garnish with paprika and additional parsley, if using. Mmmmm!

PER SERVING (2/3 cup): 97 calories, 1.25g fat, 729mg sodium, 17g carbs, 3g fiber, 8g sugars, 4.5g protein