Ward Alper, THE Decadent Diabetic
Are you tired of using substitutes for something you really want to eat? So many times you see a recipe for Diabetics that is a substitute for the “real” thing. Mashed cauliflower started out that way but has now become this wonderful side dish that is so good on its own that the original intention of “fake” mashed potatoes has been wiped from my mind. It is the same thing with this cauliflower salad. The cauliflower has a subtle taste that adds more to the salad than an “old” potato ever could.
This is my base recipe. If you like chopped egg or pickles add them in. After all, you need to make it your own.
Have a look on my website: www.thedecadentdiabetic.com for the warm Alsatian (German/ French) version, pictured, using bacon and vinegar to flavor the salad. Either way, enjoy, be happy be Decadent!
Serving size about 1 cup
10 G. net carbohydrates
Note: This recipes only gets better the next day
Because no two cauliflowers are the same size, and some people like their salads wetter some like it drier these recipes are in proportions to ¼ cup of mayonnaise rather than in exact measurements. Make this your own by playing with the proportions.
Mayonnaise based sauce:
For each ¼ cup of mayonnaise:
1 Tsp. Dijon mustard
½ tsp. apple cider vinegar
1-2 stalks of celery, chopped
½ red pepper, chopped
1 Tsp. Fresh dill, chopped (can use ½ tsp. dried) *
2 Tsp. Fresh Parsley, chopped
Salt and pepper to taste
1 small shallot thinly sliced OR 2-3 scallions, sliced
*if you really HATE dill, leave it out. It gives the most amazing zing to this dish.
How to prepare this recipe:
Bring a pot of salted water to a boil (I add a tsp. sweetener to the water)
Mix all of the sauce ingredients together in a bowl
Cut Cauliflower into florets (about a ¾ inch flower)
Boil cauliflower for 3 minutes and drain. Add to sauce. Stir and allow to cool before refrigerating