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It’s barbecue season. What better accompaniment to grilled favorites than cauliflower mock ‘potato’ salad. Cauliflower is a great substitute for potatoes in your potato salad recipe.
Cauliflower is mild in flavor, low in carbs, rich in fiber and a decent amount of Vitamin C, Vitamin K and potassium. Add in some chopped onion, celery and bell pepper and a dressing of light Miracle whip and mustard and you have a great salad to pair with grilled chicken, seafood, hotdogs and hamburgers. Oh, and it is wonderful as a side with a deli sandwich.
This recipe is easy to customize with your own favorite add-ins and it can be tossed together quickly.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Cauliflower florets – I used a medium sized head.
- Chopped onion
- Chopped celery
- Chopped bell pepper – I used a yellow bell pepper.
- Black pepper
- Salt
- Light Miracle Whip
- Yellow mustard
Making the Cauliflower Salad
- Microwave the cauliflower florets until they are fork tender and let cool.
- Chop the onion, bell pepper and celery.
- Place the cauliflower florets, onion, celery and bell pepper into a bowl.
- Add light Miracle Whip, yellow mustard, black pepper and salt to the bowl.
- Using a wooden spoon gently mix all the components together until they are evenly coated with the light Miracle Whip and mustard. Taste and add more salt and/or mustard if needed. While I like my cauliflower lightly coated with the light Miracle Whip, I don’t like it swimming in it. You can add more if you wish and count the extra point(s).
- Transfer the cauliflower mock potato salad to a lidded bowl and place in the refrigerator to chill.
- Serve as a side dish when ready.
Serving Ideas
- Cauliflower mock potato salad is a great side dish to serve with grilled hotdogs, hamburgers, chicken and other grilled meats.
- It pairs well with fish or crab cakes.
- Deli sandwiches or pulled pork or chicken sandwiches and cauliflower mock potato salad is a winner.
WW 0 pt per 1/2 c, 1 pt per 3/4 c, 2 pt for the entire recipe
Servings: 6
Calories: 28kcal
Equipment
- Cutting board
- Chef knife
Ingredients
- 12 oz cauliflower florets (medium head)
- ¼ c chopped onion
- ¼ c chopped celery
- 2 tbsp chopped bell pepper, I used a yellow one.
- 3 tbsp light Miracle Whip
- 1 tbsp yellow mustard (or a good squirt)
- 2 pinches black pepper
- ½ tsp salt
Instructions
- Put the cauliflower florets in a microwave safe casserole and microwave on high for 2½ to 3 min until the florets are fork tender. Set aside to cool.
- Chop the onion, celery and bell pepper. I used a yellow pepper.
- Put the cauliflower florets, chopped onion, celery and bell pepper into a bowl.
- Add the light Miracle Whip, mustard and black pepper. Add ¼ tsp of the salt.
- Mix all the ingredients together. You are looking for the chopped onion, celery and bell pepper to be evenly distributed among the cauliflower florets and for the Miracle Whip and mustard to evenly coat all of the vegetables.
- Taste the salad. If it needs more salt then add the other ¼ tsp of salt. If you think it needs more mustard then add another squirt. Stir in any additions if you made them. I like my cauliflower lightly coated with the Miracle Whip and mustard. I don't like my salad swimming in the dressing. If you prefer more Miracle Whip, then add another tbsp and add an extra point to the total recipe.
- Transfer the mock potato salad to a lidded bowl and place in the refrigerator to chill for a couple of hours before serving.
- When ready, serve the salad. Refrigerate left overs.
Notes
Nutrition info at the very bottom of the recipe card is for 1/6 of the recipe or 1/2 c serving.
WW points for 1/4 of the recipe or 3/4 c is 1 pt (0.5 pt rounds up). Nutrition info for 3/4 c is below.
cal 42 kcal | fat 1.4 g | sat fat 0 g | carb 7.1 g | fiber 2 g | tot. sugar 2.3 g | protein 1.8 g | sodium 467 mg
Nutrition
Calories: 28kcal | Carbohydrates: 4.7g | Protein: 1.8g | Fat: 0.9g | Sodium: 310mg | Fiber: 1.3g | Sugar: 1.5g
Tried this recipe?Let us know how it was!
