Low-Carb and Easy Recipes

We have been finding ways to change our carb-loaded diet. One trick we like is substituting cauliflower in place of potatoes in several recipes.

With our new RecTeq pellet smoker in constant use, we are eating some phenomenal smoked meats and always looking to round out the meal with a healthy vegetable choice that also says “outdoor meal.”

Comfort Food

I have always loved my Mama’s potato salad. She doesn’t use a recipe (any more) but she makes it so often she really doesn’t need one. The nostalgic taste of just the right blend of ingredients has me going back for seconds every time.

But when Mama isn’t here to make the potato salad, I am happy figuring out substitutes like this cauliflower salad.

Some love for cauliflower

We tend to be stuck in our old, carb-loaded ways and refer to cauliflower dishes as “fake potato xx” or “fake rice xx.” However, I am beginning to embrace the cauliflower life, so instead of calling this dish “fake potato salad” I find that simply calling it Cauliflower Salad is sufficient.

When I first found this recipe, I told Tony that I thought it was like kartoffelsalat, the German potato salad. German potato salad is served warmish, or at room temperature, and has bacon. That’s where the similarity kicked in. And that’s where it ended.

Kartoffelsalat is dressed with vinegar and a bit of roux. This Cauliflower Salad has a dairy-based dressing and cheese, so it is unlike any other potato salad I am familiar with.

This salad can be served cold, or at room temperature. This makes it a terrific offering for potlucks, because it doesn’t need to be held to a specific temperature. Still, of course, it is dairy-based, so don’t let it sit out all day!

StressLess Recipes for Stressless Camping

This is a great make-ahead recipe and therefore it’s now on my permanent camping-food menu. Either make the whole salad, or pre-mix the dressing and pre-cook the cauliflower, then mix together when ready to serve (set the dressing out for a bit before trying to mix them together).

We find cauliflower to be just a bit sweeter than potatoes when mashed. That slight sweetness combined with the bacon and the tangy dressing is so delicious, I still find myself wanting to go back for seconds!

Ingredients

3.5 lbs Cauliflower (about two heads)

1 lb Bacon; cooked and crumbled

8 ounces Cream Cheese

1 cup Mayonnaise

1/2 cup Sour Cream

1/3 cup Milk

1 tsp Onion Powder

2 TBSP Ranch Dressing Powder

Salt & Pepper To taste

1/3 cup Romano Cheese, grated

3-4 Green onions, diced

The Cooking Part

• Cut the cauliflower into florets

• Boil or steam cauliflower florets until just tender, with a little crunch

• Fry the bacon and crumble it into small pieces

The Dressing Part

• Beat together in a large bowl until smooth:

Cream cheese, sour cream, mayo and milk

• Add in the ranch powder, onion powder, salt and pepper

The Salad Part

• Stir the grated Romano Cheese into the dressing

• Stir in Bacon and Cauliflower

The Serving Part

• Garnish with green onions

• Serve room temperature

The Tip Part

We like our cauliflower more on the al dente side, rather than mushy. So cook only until slightly tender.