One of the hardest parts of summer, at least for me, is trying to avoid all the various “salads” at BBQs. Macaroni salad, potato salad, coleslaw - all carb loaded and/or high in fat. Well there's an easier way to avoid your guilty pleasure with this smart alternative, cauliflower ‘potato’ salad. Low-carb and much lower in fat. Perfect for bringing to the next BBQ you attend :) image Ingredients:
  • 1 head cauliflower, cored and cut into bite sized pieces
  • 3 tablespoons almond milk
  • 1/3 cup plain, daiya dairy-free yogurt
  • 2 tablespoons white vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon celery seeds
  • ¼ teaspoon salt
  • black pepper, to taste
  • 8 hard-boiled egg whites only, all diced
  • ½ cup diced celery
  • 2 green onions, thinly sliced
  Instructions: Bring about 2-3 inches of water to a boil in a large pot and place a steam basket with the cauliflower florets over it. The steam from the water will cook the cauliflower in about 5-7 minutes. Cook until fork-tender. Transfer about ½ cup of the cauliflower to a high-speed blender or food processor with 2-3 tablespoons of almond milk. You just need enough milk to loosen the cauliflower up. Blend into a thick puree, then set aside. Transfer the remainder of the hot cauliflower to a colander and run cold water over it to halt the cooking. Set aside to let the water drain. In a large mixing bowl, whisk together the yogurt, vinegar, mustard, celery seeds, salt, and pepper. Gently fold in the cooled and drained cauliflower florets, egg whites, celery, and green onions. Next, fold in the pureed cauliflower, and season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving, so the salad gets cold and the flavors meld.