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!