Gluten-Free "Potato" Cauliflower Salad

Name: Gluten-Free "Potato" Cauliflower Salad
Prep time: 35 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 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

Save Recipe

Prep 35 min
Total 1 hr 10 min
Ingredients 8
Servings 8

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

If you crave the flavors of traditional potato salad, try this modern version with nutrient-dense, lower-carb cauliflower as a stand-in for the potatoes.

by Qué Rica Vida Cocina

Updated Sep 20, 2016

Save
Share
Keep Screen On

Ingredients

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

Directions

1

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).
2

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.
3

In large bowl, mix vinegar, mustard and salt. Beat in mayonnaise with whisk. Add red onion and celery; stir. Add cauliflower; stir to coat.
4

Refrigerate 30 minutes; top with crumbled bacon just before serving.

Expert Tips

tip 1
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.
tip 2
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.
tip 3
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

100 Calories, 7g Total Fat, 3g Protein, 6g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 100

Calories from Fat: 60

Total Fat: 7g; 11%

Saturated Fat: 1 1/2g; 7%

Trans Fat: 0g

Cholesterol: 10mg; 3%

Sodium: 320mg; 14%

Potassium: 280mg; 8%

Total Carbohydrate: 6g; 2%

Dietary Fiber: 2g; 7%

Sugars: 3g

Protein: 3g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 30%; 30%

Calcium: 2%; 2%

Iron: 2%; 2%

Exchanges:

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;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

If you crave the flavors of traditional potato salad, try this modern version with nutrient-dense, lower-carb cauliflower as a stand-in for the potatoes.