Cauliflower is a virtuous replacement for potatoes. When flavored properly, this tastes like the real thing. In this recipe, the cauliflower is cooked in the microwave for convenience. You can cook it on the stove, but make sure not to overcook. You want the florets to still hold shape and not get mushy.
Ingredients:
- 3 hard-boiled eggs
- 2 pickles (or 6 mini dill)
- 8 ounces cauliflower
Dressing:
- 2 oz. Greek Yogurt, 0%
- 1 teaspoon spicy brown mustard
- 1 teaspoon chopped dill (or 1 frozen cube)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons juice from pickle jar
Directions:
In a microwave-safe bowl, cover cauliflower with water and microwave on high for ten minutes.
Chop eggs and pickles. In a small bowl, mix all dressing ingredients.
When cauliflower is cooked, drain water and chop into tiny bits. Mix dressing with all ingredients. Refrigerate leftovers.
Yields: 16 ounces of salad, five portions of ½ cup each, at 6 grams protein, 68 calories
