GOOD EATS
Old faves,
new twist
CAULIFLOWER “POTATO” SALAD Prep: 10 minutes | Cook: 7 minutes | Servings: 6 1 large head cauliflower 1/2 teaspoon pepper 1 teaspoon salt 1/2 cup celery, finely diced 2/3 cup mayonnaise 3 tablespoons red onion, finely diced 3 tablespoons dill pickle juice 1/2 cup dill pickles, finely diced 2 tablespoons yellow mustard 2 hard-boiled eggs, diced 1/2 teaspoon garlic powder chives, paprika, or sliced eggs 1/4 teaspoon celery seed for garnish 1/4 teaspoon paprika 11/2 teaspoons salt Cut cauliflower into 1/2-inch pieces. Fill a pot with 1 inch of water and 1 teaspoon salt. Place on stove and bring to a rolling boil. Add cauliflower and lower heat; cover and simmer 5 to 7 minutes, until fork tender. Strain and rinse with cold water. In a large bowl, whisk together mayonnaise, pickle juice, mustard, garlic powder, celery seed, paprika, salt, and pepper. Stir the cauliflower, celery, onion, dill pickles, and diced egg in with the dressing. Garnish with hard-boiled eggs, additional paprika, or chives. Chill until ready to serve.
Change just an ingredient or two for a reimagined look at some old favorites.
Per serving: 152 calories, 105 grams fat (2 grams saturated fat), 12 grams total carbohydrates, 2.5 grams fiber, 4 grams protein.
FEBRUARY 2020 • OHIO COOPERATIVE LIVING 15