Lowcarbezine!

Curried Cauliflower Salad

Long time readers will long ago have come to the conclusion that I'm kinky for cauliflower. I use it in so many recipes! There's a good reason for this: Cauliflower is a great stand-in for potatoes and rice, both, along with having its very own virtues. Plus it's always available, generally not too expensive, and very nutritious!

So here is yet another way to use cauliflower. I just polished off the leftovers of this for lunch, straight out of the mixing bowl!

Curried Cauliflower Salad

1 head cauliflower
8 scallions
3 hard-boiled eggs
1/2 cup mayonnaise
3 tablespoons spicy brown mustard or Dijon mustard
1 teaspoon curry powder
Salt and pepper

First trim the leaves and the tough part of the stem off of your cauliflower -- I don't bother coring it, though. Whack the whole thing into 1/2 inch chunks, put them in a microwaveable casserole with a lid, add a couple of tablespoons of water, cover, and microwave on "high" for 7 minutes.

While that's happening, slice your scallions, including the crisp part of the green. Peel your hard boiled eggs, and chop them into not-too-tiny pieces. And in a measuring cup or bowl, mix together the mayonnaise, mustard, and curry powder.

Okay, by now your microwave has gone "ding" -- check your cauliflower! It should be tender, but not mushy. If it's still crunchy, give it another couple of minutes. When it's done, drain your cauliflower well and dump it into a mixing bowl. Add the scallions and eggs, then the dressing and fold the whole thing together gently, using a rubber scraper.

I like this chilled, as a salad, but it's also good hot.

Makes 5-6 servings. Assuming 5 servings, each will have 4 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 3 grams. 6 grams of protein.

Variation: Top each serving with a tablespoon of chopped dry-roasted, salted peanuts. This adds both 1 gram of carbohydrate and 1 gram of fiber.

Posted by HoldTheToast at September 2, 2003 04:30 PM