Try this Cauliflower Salad instead of potato salad. Combine blanched florets of cauliflower, cool to room temperature, add diced apple, dill and a zesty mustard dressing.

cauliflower saladPrep Time: 20 min
Chill Time: 1 to 2 hrs
Ready In: 2 hrs 20 min

Servings: 10

1 medium Cauliflower (about 2 lbs), cut in 1-inch florets
2 Gala or Fuji Apples, peeled, cored and cut in 3/4-inch pieces
½ cup finely-chopped Scallions, green and white parts
¼ cup finely-chopped Red Onion
4 tsp Dijon-style Mustard
1 tbsp Lemon Juice
½ tsp Salt
1 tbsp Extra-virgin Olive Oil
Freshly Ground Black Pepper
1/3 cup chopped Fresh Dill

Cook the cauliflower in a large pot of boiling water until tender-crisp, about 5 minutes. Meanwhile, set a bowl of ice water in the sink. Drain the cauliflower in a colander, then immediately plunge it into the ice water. Chill it completely, drain well, then blot with paper towels to remove excess water. There will be about 6 cups cooked cauliflower.
Place the florets in a large bowl. Add the apple, scallions and onion. In a small bowl, whisk together the mustard, lemon juice and salt. Whisk in the oil. Pour the dressing over the cauliflower and toss well to evenly distribute it. Season to taste with pepper. Mix in the dill. Cover and refrigerate the salad 1 to 2 hours before serving. This salad keeps well in the refrigerator up to 2 days. Check and adjust the seasoning before serving.

Tips & Notes
These days, many cookbooks recommend eating a variety of fruits and vegetables in a rainbow of colors. Some actually present their recipes grouped by color, based on a main ingredient, such as yellow for corn chowder.
This is not your grandmother’s cooking.
During your grandmother’s time, white foods were strictly taboo. Grandma knew that for artists, color theory defined white as the absence of color. She insisted that in food, white also meant a lack of nutritional value. Overlooking the goodness of chicken breast, halibut and other white fish, she fastened on the nutrition deficiencies in white bread and white rice, which do, admittedly, provide many fewer health benefits than whole-grain bread and rice.
She also scorned mashed potatoes. Before pasta became popular, some Americans ate mashed potatoes every day, preferably prepared with a lavish amount of butter and sometimes cream as well. To Grandma, this meant eating three foods she considered killers.

Nutritional Info Per Serving
Calories: 55
Total Fat: 1g
Saturated Fat: 0g
Carbohydrate: 10g
Protein: 2g
Dietary Fiber: 3g
Sodium: 172mg

Source: Diabetic Gourmet Magazine

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