Faux-Tato Salad

By Silvia Veri, RD | Beaumont Health Weight Control Center | Royal Oak, MI

Cauliflower is a great substitute for potatoes. It is versatile and works in making many dishes like this lower in carbohydrates.

Servings: 6 | Prep Time: 10 | Cook Time: 15

Calories: 113 | Total Fat: 5g | Total Carbs: 9g | Protein: 5g

Ingredients:

1 head cauliflower with stem, chopped into 1-inch pieces

1 c. water

4 slices turkey bacon, diced

½ c. nonfat plain Greek yogurt

1 tbsp. lite mayonnaise

1 tbsp. olive oil

1 tbsp. white wine vinegar

1 tsp. honey

Instructions:

2 tsp. Dijon mustard

1 tbsp. fresh dill, chopped

¼ tsp. salt

1⁄8 tsp. ground black pepper

1 scallion (white and green parts), minced

1 stalk celery, diced

2 eggs, hard-boiled and chopped

Add the cauliflower and water to a large pot with a lid and steam until the cauliflower is very tender, 10-12 minutes. Drain, cool and dry the pieces well. While the cauliflower is cooking, add the turkey bacon to a nonstick skillet and sauté until crisp, 3-4 minutes. Drain on a paper towel and cool. In a medium mixing bowl, whisk together the yogurt, lite mayonnaise, olive oil, vinegar, honey, mustard, dill, salt and black pepper. Add the cooled cauliflower, chopped eggs and bacon to the dressing as well as the scallions and celery. Stir to incorporate. Best if refrigerated 1-2 hours before serving (or overnight), but may be eaten right away.