While many people tolerate potatoes very well, they are a food that tends to increase inflammation in the body. For that reason, many people seek an alternative to potato-based dishes. This recipe is also useful if you are looking for a lower-carbohydrate option, or if you are simply looking to add more vegetables to your diet. It's as quick and easy as traditional potato salads and you can feel free to adjust the ingredients to suit your personal tastes.
-Add 1" of water to the bottom of a medium pot (with lid). Insert steamer basket and fill with chopped cauliflower. Cover.
-Steam cauliflower on the stove top over medium-high heat until slightly tender, about 10 minutes after water begins to simmer (overcooking will develop a stronger "cauliflower" smell, and a mushy texture).
-Drain cauliflower and rinse with cold water to cool immediately.
-Place in a large bowl
Add celery, onion, parsley, and egg.
-Stir in mayonnaise, dijon mustard, and sea salt (if desired).
Serve immediately or store in refrigerator.
Hi, I'm Shara Vickers, a Cape Breton-based Nutritional Health and Fitness Specialist. Please have a look around to find out more about my approach to health and the coaching and consulting services I offer to both local and long-distance clients.