Try this I Can't Believe It's Not Potato Salad! recipe, or contribute your own.
Suggest a better descriptionPlace cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave until soft, 6 to 8 minutes. Once the bowl is cool enough to handle, drain any excess water, if needed.
Cook's Note: Alternatively, prepare cauliflower on the stove in a metal steamer pot.
Put 2 cups cauliflower in a blender or food processor and set the rest aside. Add the mayonnaise, sour cream, Dijon mustard, ranch dressing or dip mix, non-dairy creamer, and 1/4 teaspoon salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside.
To the bowl with the remaining chopped cauliflower, add the onion, celery, egg whites, chives, dill, 2 tablespoons parsley, and rice vinegar. Add the pureed mixture and lightly stir to coat.
Chill for several hours before serving. Garnish with paprika and additional parsley, if using. Mmmmm!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 152 | ||
Calories from Fat: 102 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 1mg | 0 % | |
Sodium 296.1mg | 10 % | |
Potassium 361.6mg | 10 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 7.8g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 152
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