(the surprise is NO potatoes)
Warning! This is a “bachelor” recipe. The amounts are estimated. This recipe depends totally on your taste buds.
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1 head Cauliflower
4 (or 5) hard boiled eggs (if you use more cauliflower, you needn’t add more eggs, if you want. 6 is usually the maximum when we’ve made this recipe, we just like lots of eggs in it when it’s in small batches)
¼ (or less) cup apple cider vinegar
2 – 4 Tablespoons yellow mustard
1 tablespoon Celtic Sea Salt
1 medium sweet onion (we like the red onion for the anthocyanins)
¼ cup powdered coconut milk (OPTIONAL – adds 4 grams of carbs to the recipe)
1 red, yellow, orange, or green pepper (we prefer the first three, the sweet peppers)
2-3 stalks celery (chopped up)
First I should tell you that this recipe is so easy to make you really can’t screw it up. That’s why there are so many options. You really cannot mess this one up. Just add something and taste.
But it is time intensive, because you have to steam each head of cauliflower separately (most of the time because few people have a steamer that can hold more than one head), break up into small pieces, and then blend them up in a blender.
And I use a potato masher to press the cauliflower down into the blender, but be careful. You don’t want to get near those blades.
The results are fabulous. Regular potato salad, according to the UDSA’s web site, has 358 calories per cup. This recipe has right around 50 calories per cup. It’s tasty, healthy, and light.
Boil the eggs for ten minutes. Break up the cauliflower (or steam them whole) and steam for 15 minutes. You want them very soft. If you have a large enough steamer, go ahead and steam as much as you can. Chop all your veggies while the eggs and cauliflower are on the stove.
Blend the cauliflower (in batches) along with the eggs and coconut milk powder.
In a large bowl, add to the blended ingredients the apple cider vinegar, mustard, and salt. NO MAYO is needed for this recipe. Just try it first. However, if you want, sure go ahead and add some of our super mayo.
If you want to keep the veggies really crisp, and you are making this salad to be served the next day, you can chop them up right before serving. Otherwise, add in the veggies and enjoy.
About the Ingredients
The phytochemicals in cauliflower detoxify carcinogenic chemicals in your body, and stop cancer cells dead in their tracks. They are also high in fiber; you get six grams of dietary fiber per cup. The eggs, if from organic free range chickens, contain your omega-3s. Eggs are just the perfect food. Onions stimulate your immune system and increase your metabolism. Celery contains a chemical that helps fight stubborn body fat, and the peppers contain lycopene and lots of vitamin C. If you are on a diet and you need to cheat, this is the perfect food.
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