Cauliflower “Potato” Salad without potato

A Perfect recipe for a warm weather picnic

Cauliflower has quite an impressive nutrition profile. Mainly, it is low in sugar and sodium, and packed with antioxidants.

It is high in fiber and B vitamins and makes a great substitute for potato in this traditional picnic favorite.

 1 head cauliflower, cut in florets
 2 tbsp lemon juice
 1 tbsp fresh dill, finely chopped
 2 tbsp red onion, finely chopped [swap for shallots for a milder taste]
 4 baby dill pickles, chopped
 4 tbsp plain greek yogurt, 2%
 1 tbsp extra virgin olive oil
 2 tsp dijon mustard
 1 tbsp apple cider vinegar
 1 tbsp fresh chives, chopped
 pepper
 red pepper flakes [optional], to taste
Swaps and Additions:
 Add cherry tomatoes, halved, for sweetness and a great source of Vitamin A,C,E
 Add 1/2 chopped bell pepper, yellow or red, for crunch and added fiber
 Swap dill for freshly chopped parsley
 Top with paprika
 Add 1-2 hard boiled egg, chopped, as a source of lean protein

1

Cut the cauliflower into florets, place the florets in a steamer, and steam them for 7 to 8 minutes, until the cauliflower is softened but still retains some texture.

2

Remove the cauliflower and allow it to cool completely.

3

In a separate bowl, combine together the yogurt, lemon, mustard, fresh dill, chives, vinegar, oil and red onion.

4

Add that mixture to the cauliflower and mix everything thoroughly.

5

Add the remaining ingredients to the bowl. Gently mix everything together. Top with additional herbs if desired.

6

Serve your cauliflower "potato" salad preferably chilled