* Low Carb * Weeknight Winner *
One
of my girlfriends came over today and we decided to create a mock potato salad
using cauliflower. Little did we realize this little endeavor would results in
a fabulous, healthy lunch we would be fighting over with our forks! I hope you
enjoy this recipe as much as we did!
Mock Potato
Salad with Sriracha and Bacon
Serves
4
1
head cauliflower, cut into florets
3
pieces bacon (preferably pepper bacon)
¾
cup mayonnaise or low-fat yogurt
1
Tbsp Sriracha
1
tsp sea salt
2
scallions, white and light green part only, finely chopped (optional)
Place
florets in a large pot of salted, boiling water for 5-10 minutes (until fork
tender). Drain and allow to cool slightly.
Meanwhile,
fry up the bacon until crispy and drain on a paper towel.
Mix
together the mayonnaise or yogurt and Sriracha in a bowl. Mash the eggs with a
fork and crumble the bacon.
Gently
toss the cooked cauliflower with the Sriracha mixture, eggs and salt. Top with
bacon and optional scallions. Serve on a bed of lettuce, if desired.
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