I Can't Believe It's Not Potato Salad!
- Preparing Time: 25 minutes
- Total Time: 3 hours and 35 minutes
- Served Person: 10
- salt
- 1 1/2 cups fat-free mayonnaise
- 1/2 cup fat-free sour cream
- 1/2 envelope dry ranch dressing/dip mix
- 2 tablespoons fat-free non-dairy liquid creamer
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons fresh dill chopped
- 1 cup red onion diced
- 1 large head cauliflower chopped
- 3 tablespoons creamy dijon mustard
- 2 stalks celery diced
- 6 hard-boiled egg whites chilled and chopped
- 1/4 cup chives chopped
- 2 tablespoons fresh parsley chopped , plus more, for serving, optional
- paprika for serving optional
- Carbohydrate 10.5096837521132 g
- Cholesterol 1.008 mg
- Fat 11.3482640094909 g
- Fiber 2.67022625845655 g
- Protein 2.736168250392 g
- Saturated Fat 1.58275835131756 g
- Serving Size 1 1 Serving (163g)
- Sodium 296.134662708976 mg
- Sugar 7.83945749365662 g
- Trans Fat 0.540276537928416 g
- Calories 152 calories
Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave until soft, 6 to 8 minutes. Once the bowl is cool enough to handle, drain any excess water, if needed. Cook's Note: Alternatively, prepare cauliflower on the stove in a metal steamer pot. Put 2 cups cauliflower in a blender or food processor and set the rest aside. Add the mayonnaise, sour cream, Dijon mustard, ranch dressing or dip mix, non-dairy creamer, and 1/4 teaspoon salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside. To the bowl with the remaining chopped cauliflower, add the onion, celery, egg whites, chives, dill, 2 tablespoons parsley, and rice vinegar. Add the pureed mixture and lightly stir to coat. Chill for several hours before serving. Garnish with paprika and additional parsley, if using. Mmmmm!
