Cauliflower and egg salads
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Lately people started to switch potatoes with cauliflowers. I saw how people make “potato” mash from cauliflower, and then I saw “potato” salads with cauliflower. We like cauliflower, so why not to give it a try. I made them for lunch and you know – it was really nice to get message from my hubby “Thank you, it was really delicious”. So I opened my lunch box and tasted them – I really enjoyed them. The main thing – don’t over boil cauliflower, it should be a little bit crispy. And if you don’t like mayonnaise, you can use sour cream or natural yoghurt – I tried with them when I was out of mayo. Just you will need to add more seasonings, and maybe add a few drops of lemon juice or vinegar.
Cauliflower and egg salads
Time needed:
Yields: 2 servings
Calories: 233 kcal / 1 serving
Ingredients:
1 cup = 237 ml
- 2 2/3 cups boiled cauliflower, chopped
- 3 onion greens, chopped
- 1/4 cup celery stalk, diced (I didn’t use, but if you like it you should try)
- 2 hard boiled eggs, chopped
- 4 tbsps. light mayonnaise or sour cream
- 1/2 tbsp. mustard
- 1/4 tsp. salt
- pinch black papper
- dill
Directions:
- First of all need to boil cauliflower. Devide it into small florets or even chop it. Put it in a pot, pour water and put on a heat. When it starts to boil, let simmer for 1-2 minutes and then sieve it. Put hot cauliflower in a pot with very cold water and let cool. Sieve cauliflower again and let dry on a paper towel.
- In a salad bowl add cauliflower, eggs, celery, onion greens. Slightly mix.
- Then add to the salad bowl mayonnaise, mustard, salt and peppers. Mix again.
- Sprinkle with dills or onion greens and put salads in a refrigerator for an hour or more.
- Enjoy your cold cauliflower and egg salads!
Source: Escape from Obesity
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