Almost like Mom used to make . . .
Roasted Cauliflower “Faux Potato” Salad
Some of my best memories growing up in Alabama were of summertime cookouts! I remember heading down to the “valley” to visit our grandparents, aunts, uncles and cousins on the 4th of July and we always had the best celebrations. There were hotdogs and hamburgers on the grill and my mom always made a big, huge bowl of Southern Potato Salad and of course my grandmother had a big bowl of Ambrosia Salad (a southern fruit salad).
Since my weight-loss surgery in 2004, I had to alter a few of these delicacies that I remember from holiday gatherings so I could still experience the nostalgia from those precious family gatherings and satisfy my palate.
I experimented a lot with cauliflower over the past year making pizza crusts, cauliflower rice and even cauliflower mac and cheese and the texture of the cauliflower really stands up for those dishes so I thought I would try if for potato salad. The eggs and mayo in this dish really take me back to those “good ol days” – I hope you enjoy it too!
Ingredients
- 1 head of cauliflower, trimmed and cut into florets (about 2 pounds)
- 1 tablespoon minced garlic
- ¼ cup olive oil
- 2 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon dried parsley
- 6 hard-boiled eggs, chopped
- ½ cup chopped green onions
- ¼ cup sweet relish or chopped sweet pickles
- ½ cup chopped celery
- 1 tablespoon spicy mustard
- 1 cup mayonnaise (I prefer Duke’s)
For the roasted cauliflower:
Step 1 - Preheat an oven to 450 degrees.
Step 2 – Mix cauliflower florets, minced garlic and parsley in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture and season with the salt and pepper. Toss and spread evenly over a banking pan (line with foil).
Step 3 – Roast in preheated oven for about 15 minutes, turn the cauliflower and continue roasting for about 10 minutes. Cauliflower will be soft and have a little brown on the florets.
Step 4 – Remove from oven and allow to cool.
Step 5 – In a large mixing bowl, toss in chopped eggs, chopped green onions, sweet relish, chopped celery, spicy mustard and mayonnaise.
Step 6 – Once cauliflower has cooled toss with ingredients in mixing bowl and sprinkle with paprika.
This can be eaten warm or cold.
Nutrition Information
Servings: 6. Calories: 321. Fat 26g; Protein 7.2g; Total Carbohydrate 17.3g; Net Carbohydrate 15.6g; Cholesterol 174mg; Fiber 1.7g; Sodium 1041 mg
Guest Blogger Bio
Denise Roden is a successful Roux-en Y Gastric Bypass patient since 2004. Denise is committed to providing quality education & coaching services to the bariatric community. She is credentialed as a Bariatric Support Group Leader, a Success Habits Trainer, a Back On Track Trainer, and a Bariatric Health Coach. You can find her on Facebook at
Bariatric Center for Success or Twitter and Instagram
@BariatricDC.
