Lc/lf Cauliflower Salad-annette's Recipe

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LC/LF Cauliflower Salad-Annette's

Annette W.


Living a new lifestyle, I'm trying to come up with recipes that will allow me to still enjoy the foods I love without all the calories, carbs and fat. I LOVE potato salad but can't have the carbs so I replaced them with cauliflower and you can't even tell a difference. It's got the same great flavor minus the fat, carbs and calories. It was even better the third and fourth day.

Recipe and photo are my own.

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20 Min


10 Min





heads cauliflower
hard boiled eggs, chopped
1/2 c
celery stalks, chopped
1/2 c
green onions, chopped
1/2 c
red bell pepper, chopped
1/4 c
sweet gherkins, chopped


1 c
fat free miracle whip
2 Tbsp
3 tsp
dijon mustard
2 tsp
celery seed
1 tsp
apple cider vinegar
salt and pepper

Directions Step-By-Step

Put about 1 1/2 inches of water in the bottom of a stock pot and place a steamer basket inside then cover with a lid. Bring water to a boil.
Place cauliflower in steamer basket and steam for 8-10 minutes with the lid on until it is cooked crisp tender. You don't want it to be crunchy, but you don't want it mushy either. It should hold it's shape well. Check it at about 8 minutes. If using only 1 head of cauliflower, check at 5 minutes.
Pour cauliflower into colander and let cool while prepping veggies. You can boil your eggs at this time as well. Place them in a pan, cover them with cold water. Bring to a boil then shut off the burner and let them stand for 10 minutes before running under cold water to cool.
Once cauliflower has cooled, place in a large bowl along with eggs, peppers, onions, celery, and sweet gherkins.
Combine all the ingredients of dressing and stir to combine. Pour over veggies and stir gently to coat well. Cover and place in refrigerator for several hours or over night before serving.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian