Cauliflower "Potato" Salad
5.0g
Net Carbs
3.0g
Protein
7.2g
Fat
3.1g
Fiber
100
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 fluid ounce Fresh Lemon Juice
- 1/8 teaspoon Black Pepper
- 1/2 teaspoon Salt
- 1 tablespoon Parsley, fresh
- 1 head large (6-7" diameter) Green Cauliflower
- 1 teaspoon Sucralose Based Sweetener (Sugar Substitute)
- 3 medium (4-1/8" long) Scallions or Spring Onions
- 4 tablespoons Real Mayonnaise
- 1/2 teaspoon Ground Mustard
- 1 Jalapeno Pepper
Directions:
- Cook cauliflower in a large pot of boiling salted water 10 minutes, until tender.
- Drain and rinse under cold water; pat dry.
- In a large mixing bowl, mix mayonnaise, lemon juice, sugar substitute, and mustard.
- Add cauliflower, diced green onion and finely diced jalapeno pepper.
- Mix well until vegetables are evenly coated with dressing.
- Add salt and pepper to taste. Chill 30 minutes for flavors to blend. Top with freshly minced parsley before serving. Each serving is about 1 cup.
