From the Kitchen of…Domenica Marchetti, Cooking Light Contributor
For Domenica, it isn’t Thanksgiving without her mother’s cauliflower with cured olives and capers. She updated the dish for a vibrant side salad.
Make this salad a day ahead if you want the flavors to absorb into the cauliflower a little more. Just hold off on adding the cheese until right before serving.
I love potato salad…but I hate all those carbs…so I made a low carb potato salad / with cauliflower instead …. It was SOOOO good
1 head of cauliflower steamed or boiled until tender in bite size pieces
6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend
together.
1/3 cup (appx) miracle whip or mayonnaise (dont use light it has more carbs)
3 tbs of mustard
3 tbs of pickle relish
1/8 cup of chopped onion (uncooked) can use more if you prefer
salt/pepper to taste
mix all together and you can garnish with egg slices and parsley
chill over night ( 1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37!!)
☆ Thank you all for passing my things around and sharing ☆