Raise your hand in the event that you cherish potato serving of mixed greens! Mmmmm, gee ... I'm directly there with every one of you who shot your hand straight up as quick as it would perhaps move.
Presently ... raise your hand if now and then you simply don't need all the carbs that join that flavorful potato plate of mixed greens! Truly, my hand is straight up there, as well.
Luckily, in the event that you'd like a lower-carb choice for your darling potato serving of mixed greens, this Cauliflower Mock 'Potato' Salad formula functions as an extraordinary option.
I tend to thoroughly crash on the off chance that I eat a great deal of carbs right on time in and for the duration of the day. My vitality gets low, my get-up-and-go is gone, and I simply feel all-around dormant. So I do really attempt to be aware of my carbs, consigning most of my carb having to supper time.
Also try our recipe : SKINNY BAKED CAULIFLOWER TOTS
- 1 large head cauliflower, cut into small bite-sized pieces
- 3 hard-boiled eggs, chopped
- 3 T. mayonnaise
- 3 T. sour cream
- 1/4 c. sweet pickle relish
- 1 T. finely chopped onion {Vidalia onion, if available}
- 1 T. mustard
- 1 tsp. salt
- 1/4 tsp. ground black pepper
Directions :
- Bring a pot of salted water to a boil over high heat. Add chopped cauliflower; cover and cook for 5 minutes. Drain in a large colander and rinse under cold water to cool and stop the cooking process.
- Combine cauliflower and all remaining ingredients. Chill for at least 30 minutes to allow flavors to blend.
- When ready to serve, taste and adjust salt and pepper as desired.
Source : bit.ly/2I03DDE
Read more our recipe : How To Make Cauliflower Rice
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