Cauliflower Mock Potato Salad

Cauliflower Mock Potato Salad

Cauliflower Mock Potato Salad

I love potato salad, but it doesn't love me!  However, recently I made some Lacto-Fermented Summer Squash with Basil and Garlic, (recipe from an outside source), only I used zucchini, not yellow squash.  When I tasted the finished product, I was amazed.  They really did taste like pickles to me.  I haven't been able to eat store-bought pickles for quite some time now.  One of the things I really love to do with pickles is make potato salad, so, of course, what was the next thing I did?  I made Cauliflower Mock Potato Salad!

This mock potato salad, has all sorts of benefits that a regular potato salad doesn't have, though.  The dressing is made from yogurt and home made lacto-fermented zucchini "pickles," which adds a rich probiotic punch to this simple salad.  

Cauliflower Mock Potato Salad
Makes about 2 servings

Cut approximately 3 cauliflower florets into bite sized pieces, making about 1 cup total.  Bring a couple of cups of water to a boil with about 1/4 teaspoon Real Sea Salt.  Add the cut up cauliflower, and cook it about 2 minutes.  When it is done, the pieces will float.  Drain and rinse them with cold water until they are no longer hot.  This prevents them from cooking any further.  Set the cooked cauliflower aside to drain.

In a soup sized bowl, combine:

1/4 cup plain yogurt (SCD yogurt)
1/4 teaspoon Homemade Adobo Seasoning

Add:
1 stalk celery, 1/2" dice
6 pieces of Lacto-Fermented Summer Squash with Basil and Garlic (made with zucchini), 1/2" dice, totaling about 1/4 cup pieces
The cooked, cooled cauliflower from above

Stir the ingredients together.  Add additional yogurt and Adobo, if necessary, to taste.

Additional optional ingredients could include:  Natural olives, a diced hard-cooked egg, bacon bits (SCD legal), or even a cup of cut-up cooked chicken to make it a main dish.  Additional herbs and seasonings could include 1/4 teaspoon of dill, parsley, celery seed or basil, if tolerated.

Enjoy!

Davis Bacon Cauliflower Salad -- a delicious low carb potato salad alternative

Davis Bacon Cauliflower Salad

Our dear friends, the Davis', came over for dinner tonight.  I made this salad to have with dinner, so it bears their name.  When I was making dinner preparations, I had thought about making a potato salad; but really wanted to do something more in line with my low carb eating plan.  This mock potato salad  uses cauliflower, uncured bacon, cheese, olives and artichoke hearts to make a very decadent feeling, yet simple low carb salad.


Davis Bacon Cauliflower Salad
makes 4 to 6 servings

Cut up 1/2 of a 12 ounce package uncured bacon into 1/2" pieces.  Cook it in a small frying pan over medium heat until it is browned, about 5 minutes.  Remove the bacon from the heat and drain it on a paper towel.  Set it aside.

Bring about 8 cups of water to a boil.  Meanwhile, cut 1/2 head of cauliflower into bite-sized pieces, (about 1/2" to 3/4" pieces.)  When the water is boiling, add the cauliflower and cook it for about 4 minutes, or until it is tender.  Drain the cauliflower and, to stop it from cooking any further, run cold water over it, stirring it gently, until it is completely cooled.  Allow the cauliflower to drain thoroughly.

In a bowl combine well:

The cauliflower pieces
The cooked bacon bits
1/2 cup olives, cut into halves
6 to 8 artichoke heart pieces, (about 1/2 jar), each cut in half length-wise
3/4 cup shredded cheese (I used Mexican Style, but Italian, cheddar or Jack would all be fine)
1/2 cup ranch salad dressing
1 teaspoon dried onion
1/2 teaspoon lemon pepper
1/2 teaspoon chives
1/4 teaspoon dill weed

Add additional ranch if needed to coat all of the salad ingredients.  Chill any leftovers, if there are any :)

Enjoy!