Recipe Found on Live Better America
1
medium head cauliflower (2 lb), separated into florets
1
tablespoon cider vinegar
2
teaspoons Dijon mustard
1/4
teaspoon salt
1/2
cup reduced-fat mayonnaise
1/2
cup diced red onion, rinsed under cold water and drained
1/2
cup diced celery
4
slices gluten-free bacon, cooked and crumbled
- Heat 4-quart or larger saucepan two-thirds full of water to boiling over medium-high heat. Prepare an ice bath (ice and water mixture in large bowl).
- Meanwhile, remove florets from cauliflower, and cut into 1-inch pieces (about 5 cups of florets). Add cauliflower to boiling water; boil 4 to 6 minutes or until tender when pierced with paring knife. Drain, then transfer to ice bath 2 minutes. Drain; pat dry with paper towel. Place in single layer on cooling rack or paper towel to dry.
- In large bowl, mix vinegar, mustard and salt. Beat in mayonnaise with whisk. Add red onion and celery; stir. Add cauliflower; stir to coat.
- Refrigerate 30 minutes; top with crumbled bacon just before serving.
Makes 8 servings (3/4 cup each)
Mix it up and make it your own by using the same technique with different potato salad ingredients. Go mayo-free, like German potato salad, or even mash the cauliflower for a delightfully "creamy" version.
This salad gains flavor as it sits. Allowing the cauliflower to marinate in the dressing allows the flavors to meld and improve, making this a great do-ahead dish.
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Nutrition Information:
1 Serving (1 Serving)- Calories 100
- (Calories from Fat 60),
- Total Fat 7g
- (Saturated Fat 1 1/2g,
- Trans Fat 0g),
- Cholesterol 10mg;
- Sodium 320mg;
- Total Carbohydrate 6g
- (Dietary Fiber 2g,
- Sugars 3g),
- Protein 3g;
- 0 Starch;
- 0 Fruit;
- 0 Other Carbohydrate;
- 0 Skim Milk;
- 0 Low-Fat Milk;
- 0 Milk;
- 1 Vegetable;
- 0 Very Lean Meat;
- 0 Lean Meat;
- 0 High-Fat Meat;
- 1 1/2 Fat;
- 1/2;