The Love Affair Continues.
Since my blood sugar battle of last year, I’ve become really interested in how I might have my “carb-y” treats and yet still maintain a healthy lifestyle. On that quest, I’ve come to a new obsession. I’m sure my regular readers can already guess which ingredient I may name next. Okay. I give. I’m rolling over without any resistance and I’m not even going to make you guess. The ingredient?
Humble cruciferous veggie, often seen in partnership with carrots or broccoli or in soup, cauliflower is fast becoming a viable, tasty substitute for everything from pizza crust to potatoes. And I’ve posted a number of recipes here on BWG to that end.
Your cauliflower ordeal is not over.
I have yet (another, successful) cauliflower/starch substitute recipe to share with you, dear readers. Are you ready? Ready or not, here it comes:
Whaaaat? Yes, I’ve heard just that reaction this past Memorial Day weekend as I served up some Un-Potato Salad at our otherwise traditional barbecue to the Hubby. The reaction? (Yes, I’m chuckling to myself…) “Wow! You’d never know this wasn’t potato salad!”
Hehe. Low-carb, gluten-free chef strikes again.
Don’t get me wrong. This mostly German-extract girl LOVES her potatoes. Boiled, mashed, baked, fried, chipped, potatoes have been a staple of mine for my whole life. When I die, I hope Heaven has (at least) three things (besides Jesus): french fires, potato chips, and croissants. But. Back to the blood sugar thing. Potatoes freak my pancreas out. They don’t love me back. And it isn’t just me, there are a whole lot of other people out there with the same problem. Some of them have taken radical action to (do the American thing and) get what they want without the consequences, and have developed recipes from alternative vegetables like cauliflower. My sister so kindly shared one of those, which I’ve adapted to my own tastes and named “Un-Potato Salad”. Here we go:
The Gluten Free Lady’s Un-Potato Salad
1 Large head of cauliflower, or two small ones
6 boiled eggs
1/2 c (or to taste) mayonnaise
4 TBS (or to taste) yellow mustard
1/4-1/2 cup chopped dill pickle (or to taste)
1/2 cup finely chopped onion
Salt & pepper to taste
Steam cauliflower until very tender and break down into small, bite size pieces. Let cool. Hard-boil eggs. Remove cooked yolks and smash in a bowl. Chop whites and mix in with cooked yolks. Chop pickle, onion, and add to bowl with eggs and cauliflower. Add mayo and mustard, salt and pepper, to taste. Stir and refrigerate for four hours before serving.
And there you have it. Un-Potato Salad. Try, adjust to your own tastes, and enjoy!
Cauliflower, who KNEW, right?!?!?
As always, thanks for your time and attention, dear readers. I welcome any feedback or variations you might like to share.
Remember: All you need is Love!