Cauliflower "Potato" Salad


Atkins Cauliflower "Potato" Salad
3.4g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

2.8g

Protein

7g

Fat

3.1g

Fiber

92.7cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

×

INGREDIENTS

  • 0 1/2 tsp GROUND MUSTARD Topco Associates, Inc.
  • 1 Tbsp Parsley, fresh
  • 4 tbsp REAL MAYONNAISE Unilever Bestfoods North America
  • 0 1/8 tsp BLACK PEPPER Finlay Extracts & Ingredients USA, Inc.
  • 3 medium (4-1/8" long) Scallions or Spring Onions
  • 1 fl oz Fresh Lemon Juice
  • 1 teaspoon Sucralose Based Sweetener (Sugar Substitute)
  • 0 1/2 tsp SALT Morton Salt, Inc.
  • 1 head, large (6-7" dia) GREEN CAULIFLOWER Steinbeck Country Produce
  • 1 pepper JALAPENO PEPPERS Lauri Jo's Southern Style Canning

DIRECTIONS

  1. Cook cauliflower in a large pot of boiling salted water 10 minutes, until tender.
  2. Drain and rinse under cold water; pat dry.
  3. In a large mixing bowl, mix mayonnaise, lemon juice, sugar substitute, and mustard.
  4. Add cauliflower, diced green onion and finely diced jalapeno pepper.
  5. Mix well until vegetables are evenly coated with dressing.
  6. Add salt and pepper to taste. Chill 30 minutes for flavors to blend.  Top with freshly minced parsley before serving.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.