Low-Carb Cauliflower Salad

After suffering from a heart attack and being diagnosed with type 2 diabetes, one viewer Anne decided it was time to change up her diet. If you're craving potato salad but want to enjoy it without all the carbs, this cauliflower salad recipe is a perfect choice. Heart-healthy and diabetes-friendly, this dish tastes just as good as the original comfort food, but you can enjoy it without any of the guilt.

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2 heads of fresh cauliflower, cut into florets
1 bottle of Italian dressing, full-fat version
3 tbsp red onions, finely diced
2 stalks of celery, roughly diced
16 oz mayonnaise
16 oz sour cream
salt and pepper, to taste
1 tsp celery seed
1 large handful dill, chopped
1 tsp Dijon mustard, or to taste (optional)
5 hard-boiled eggs, diced or roughly chopped (optional)
small bunch scallions, cut small

1. Pour bottle of Italian dressing into a large pot. Add cut up cauliflower – add water to cover. Bring to boil and lower heat to simmer until cauliflower is fork tender.

 

2. Scoop out cauliflower with a slotted spoon – this will help keep the seasoning on the cauliflower, which helps add extra flavor to the finished salad.

 

3. Cut scallions and celery, and grate or dice small amount of red onion.

 

4. Mix equal parts of mayonnaise and sour cream (for 2 heads of cauliflower use 16 oz each). Add salt/pepper, celery seed, and fresh chopped dill (generous handful) to mix.

 

5. Add mixture to cooled cauliflower – there will be extra dressing. It will keep in the fridge for about a week to use for another small batch of cauliflower salad, or with any other veggie.

 

*Optional: Add diced hard-boiled eggs and mustard for extra flavor.

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