Cut back on carbs and calories, but not taste, with this recipe for Cauliflower Potato Salad that I developed for Green Giant using their Riced Cauliflower.
It’s so simple to make, uses just a few ingredients that you probably have on hand. And using Green Giant Riced Cauliflower is a real timesaver. Just microwave the Riced Cauliflower for about five minutes, cool and drain, then toss with classic potato salad ingredients. It’s a perfect lightened up summer side dish that pairs well with whatever you’re grilling for dinner.
Cauliflower “Potato” Salad
Prep Time
15 mins
Course:
Side Dish
Servings: 4
Ingredients
- 1/4 cup mayonnaise
- 1 tablespoon olive oil
- 1 teaspoon cider vinegar
- 1 12 oz. package Green Giant® Riced Veggies Cauliflower , cooked, drained and cooled
- 1 stalk celery , chopped
- ¼ cup chopped red onion
- 2 tablespoons chopped fresh parsley
Instructions
-
Combine mayonnaise, olive oil and vinegar in large bowl.
-
Stir Green Giant® Riced Veggies Cauliflower, celery, red onion and parsley.
-
Season to taste with salt and pepper.
Recipe Notes
- To quickly cool the riced cauliflower, place in a colander and run under cool water. Drain well before using.
- To make this Whole 30 compliant use a Whole 30 compliant mayonnaise.
- If you want to add a little more flavor, I sometimes add a teaspoon or two of Dijon mustard, a sprinkle of garlic powder and/or a about 1/2 teaspoon of Penzey's Justice spice blend.
