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
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