Food, warm weather, and good company.. what more could you ask for? Don’t miss out on summertime cookouts just for fear of breaking your clean-eating streak. Try this simple recipe swap to make sure you don’t miss out on the summertime fun.
Cauliflower Mock Potato Salad:
Cook time: 5 Min Prep time: 10 Min Serves: 8
Ingredients
1 head of cauliflower, cleaned and chopped coarsely
1/4 c water (to steam cauliflower)
3 boiled eggs, chopped
1 stalk(s) celery, sliced
1/2 small onion, chopped
2 to 3 green onions, sliced ( you can use the whites but if you do, eliminate the chopped onion)
1/2 c Greek yogurt
1 to 2 Tbsp yellow mustard
salt and pepper to taste
1/8 tsp dill weed (add’l to sprinkle on top)
Directions
- Place coarsely chopped cauliflower in a microwave safe dish; add 1/4 cup of water and cover dish. Microwave on high for 3 minutes. Remove from microwave and allow cauliflower to sit for about 5 minutes. Cauliflower will still be slightly crunchy. Drain off excess liquid. I put paper towels in a strainer and let the liquids drain for about 5 minutes.
- Add eggs, celery and onion; toss. Add Greek yogurt (about 1/2 cup) and a couple of tablespoons of mustard. Add seasoning to taste and stir to combine, if to dry add additional mayo. NOTE: I used about 1/8 tsp dill weed in the salad and then sprinkled a very small amount on top.