I LOVE summertime! I love cookouts & grilling out so much. There is just something about it that makes me so happy! I love being able to bring healthy side options to a BBQ! And this 4th of July is no different. I love potato salad as much as the next person, but I don’t love how “heavy” and carby it is. Especially because it’s one of those things I want to eat a lot of! I have been tweaking this recipe for a while now, & I think I’ve finally perfected it thanks to the cauliflower crumbles (Green Giant Fresh brand; fresh–not frozen). I have taken it to a couple of family events & EVERYONE, even people who don’t typically eat very healthy, loved it too!! That makes me so happy! This recipe is for everyone…even the kiddos! If you love potato salad….give this a try & let me know what you think! ENJOY!
CAULIFLOWER “POTATO” SALAD:
1 bag of Green Giant Fresh Cauliflower Crumbles (or 1 head of fresh cauliflower, “riced” or cut into small pieces)
4 hard boiled eggs, diced
1/2 red onion, diced
4 dill pickle spears (any kind works)
3 stalks of celery, diced
3/4 cup paleo mayo
Salt & Pepper (to taste)
1 tablespoon Tessemae’s roasted garlic marinade (I LOVE this & it gives it an extra kick!)
1 tablespoon mustard (I never use this because I don’t like mustard, but for those of you that do…it will only make it better)
1) Steam cauliflower for 1-2 minutes in the microwave. If you are using the Green Giant Fresh crumbles, you can steam them right in the bag for the 1-2 minutes. It is important to make sure they do NOT get mushy. Only cook them until fork tender.
2) Mix all ingredients in a bowl, putting the paleo mayo in last. Mix until everything is covered evenly. Use S&P to taste.
3) Chill for at least 1 hour before serving!