Nutrition Education and Outreach

Cauliflower Potato Salad

July 14, 2017

Ingredients:

Head of cauliflower, florets only
3 Tbsp. milk
1/3 cup plain Greek yogurt
2 Tbsp. white vinegar
1 Tbsp. yellow mustard
1 tsp. celery seeds
4 hard boiled eggs
1/2 cup diced celery
2 green onions, diced
Black pepper to taste

Directions:

  1. Bring water to a boil to steam the cauliflower florets for 5-7 minutes, should be fork-tender.
  2. Transfer 1/2 cup of cauliflower to high speed food processor with milk. Blend to thick puree.
  3. In a large bowl, whisk yogurt, vinegar, mustard, celery seeds, and pepper.
  4. Fold in the cooled/drained cauliflower, eggs, celery, and green onions.
  5. Fold in the pureed cauliflower and black pepper.

 

Recipe credit: Cabarrus Health Alliance

 

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