Cauliflower “Potato” Salad with Pickled Celery

You probably don’t want to bring this to a picnic or bring it instead of potato salad if someone specifically asked for potato because you know….people are haters. Try to convert people at your own risk. I learned my lesson a few Thanksgivings ago when I tried to bring cauliflower mash instead of mashed potatoes I thought I was going to be banished from my own family! I will post my cauliflower mash recipe soon though, I promise! I prefer cauliflower salad to regular potato salad and not because it’s healthier or because I can’t eat potatoes but I just generally like and prefer the taste of it. I like it warm the best….right when the cauliflower pieces come out of the oven and you coat them in the delicious dressing…..yes…..that is life.

I have a lot of friends and family that cannot or will not eat potatoes and so I decided to get creative and make a cauliflower version but spice it up some with some pickled celery pieces. Low carb potato salad….can you believe it?! Now, I roast my cauliflower because I believe it is the only way to get the real true delicious flavor out of cauliflower and we aren’t making raw cauliflower salad because I hate raw cauliflower but Kyle loves it  and almost ate half my head of cauliflower!

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Roasted Cauliflower

Ingredients – 2 servings

1 head of cauliflower – chopped into 1 inch pieces – toss with olive oil and roast at 400 degrees for 25 minutes
1/4 Cup GOOD mayonnaise or yogurt/sour cream
2 TBSP fresh or dried dill
1 Celery Stalk
1/4 Cup White Vinegar
Red Chili Flakes
1/4 Lemon Zest
2 Hard Boiled Eggs
1/4 Red Onion Diced
Pickle or Relish
Garlic Powder
S&P
1 Jalapeno
*Traditional potato salad uses mustard but I wasn’t feeling it for the cauliflower – go ahead and use if you’d like*

How To

First – get your cauliflower roasting because it takes what feels like forever and a day.
Second- Celery Pickle – Personally, I would let these sit overnight but if you’re in a rush a half hour will do the trick. I diced my celery heart and a small piece of jalapeno and mixed them with the 1/4 cup of white wine vinegar and some salt. Set aside. I didn’t use the jalapeno IN the salad(would be tasty though) but it infused the vinegar/celery with some nice spice.

Third – mix the rest of your ingredients together with the mayonnaise and let it chill in the fridge until the cauliflower is ready. I thin out my dressing with a bit of the infused wine vinegar.

Finally – when the cauliflower is cooked and still WARM toss everything together! I like my cauliflower to still have a bite to it but the way you like it is how you should make it. You could also try this recipe with raw cauliflower and I’d only suggest letting the dressing and cauliflower sit overnight with one another to create a really good marinade. Your dressing, cauliflower, and the pickled celery pieces (not WITH the vinegar – add that a little at a time). Now, I like eating this warm but it is also delicious cold! I served this with some chicken wings that I baked rather than fried. HealthiER than potato salad….I wouldn’t call this meal the epitome of health haha. I hope you try this!

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Spanish Cauliflower Rice

I love real rice. I am not a rice hater, BUT it doesn’t make me feel the best a few hours after consuming, and you know the world is currently OBSESSED with cauliflower rice. I thought, well what the hell let’s try it and it worked! This recipe was so so so easy, flavorful, and you can eat more because it’s just veggies not rice! I am planning on making many different varieties so be on the lookout – this is only the beginning!!

Cauliflower rice is stupid expensive in the store – read below to learn how to make it all on your own!

Ingredients

1 Head of Cauliflower
2 TBSP Kerrygold Butter
1 TBSP Olive Oil
6 Roma Tomatoes (use the variety you prefer and cube them)
1/2 Jalapeno – diced
1/2 White onion – diced
3 Cloves of garlic – diced
3 TBSP Taco seasoning (I make my own which is: cumin, garlic, oregano, paprika, chili powder, red pepper flakes, and onion powder)
S&P

How To

Cut your cauliflower into large pieces. I had to make this in two batches even though I have a fairly large processor. Pulse the cauliflower in the processor until it is a rice like consistency.

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On medium heat saute your onions, jalapenos, tomatoes, and seasoning with the butter and olive oil. I only cook everything for about 5 minutes, but this part is totally up to you. THEN I bump the heat to high and throw down the riced cauliflower, stir it around or about 3-4 minutes and pull OFF the heat! Cauliflower rice does not take long at all and you still want that nice “rice bite” as I call it. Enjoy!