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Ingredients
- For the Dressing:
- 1 large Head of cauliflower
- 4 Egg whites (hardboiled)
- 1/4 cup Green onion, finely chopped
- 1/2 cup Grape tomatoes, chopped
- 1/4 cup Black olives, chopped
- 3 Pieces center cut bacon, prepared and crumbled
- 1/2 cup Plain lowfat Greek yogurt
- 2 tbs Light mayonaise
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 tbs Dry ranch seasoning (or to taste)
- Optional:
- 1-2 pkts Stevia (or sweetner of choice to taste)
- 1/4 cup Reduced fat shredded cheddar cheese
Details
Servings 6
Adapted from dashingdish.com
Preparation
Step 1
1 Wash and dry cauliflower and chop into small/medium pieces.
2 Wash and chop the green onions (starting at the white ends), celery, and tomatos. Prepare bacon and crumble.
3 In a medium/large pot, bring water to a boil. place cauliflower florets in boiling water, and bring heat down to medium high. Cook cauliflower, stirring once or twice to make sure cauliflower gets evenly cooked. Let cauliflower cook for about 5-8 minutes, or until just tender, but not too soft so it is not falling apart. (You want a texture of a firm baked potato.) Strain cauliflower in a colander and rinse with very cold water for 1-2 minutes to stop cooking process.
4 Meanwhile, to hard boil the eggs, bring water in a small pot to a boil. Add eggs to the water and cook for 12 minutes. Using a stainer or spoon, remove eggs from the water and run eggs under cold water, to stop the cooking process. Tap each egg a few times to crack its shell, then start peeling, rinsing the eggs under to wash away any bits of shell. Remove the yolk from the eggs and chop the egg whites into chunks, (about the same size as the tomatos in this recipe).
5 Place cauliflower in a large bowl and add onions, celery, tomatos, bacon and olives.
6 To make the dressing, combine greek yogurt, mayonaise, salt, pepper, sweetener, and dry ranch seasoning in a small bowl. Whisk until everything is well combined. Add dressing to the cauliflower mixture.
7 Add egg whites last, (and cheddar if using), and toss to combine everything. Place ‘potato’ salad in the fridge in a covered container and serve chilled.
This 'potato' salad can be made days in advance! In fact, it tastes better if it sits overnight in the fridge!
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