Tag Archives: salads

Cauliflower “Potato” Salad

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Well, my friends, I know it took me weeks to get you this “potato” salad video. You still love me?  Thank you. Wait, you did say yes, didn’t you?

OK, let’s talk about that it’s the end of August. It happens every year and I’ll always still be denial that summer goes by too fast.  You can already feel the coolness in the evenings. That’s ok.. I think we have some real heat coming at us this week anyway.

Raise your hand if you love potato salad. OK.  Raise your hand if you love cauliflower. OK then.  Well, my friends, this video is for you (pretending you all raised your hands for both. LOL).

You can’t go wrong with this salad. It’s fast, easy and comes together like that (snapping fingers).

It doesn’t need a lot of explanation; it’s pretty easy to follow and you or your guests will love it.  How about for Labor Day?  Maybe going to a party or something. It’s perfect.

Please give it a try and let me know how it comes out. I know it will be a NO FAIL. I promise.

Thank you for sticking by me and all the love you send my way.  It’s appreciated more than you know.

As the “Terminator” said.. “I’ll be back”. Am I aging myself here?

Love and hugs

Judy

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Blog: thekeytomyart.wordpress.com
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Cauliflower “Potato” Salad (with WW Smartpoints)

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Cauliflower “Potato” Salad (with WW Smartpoints)

Happy Summer, friends!!!!  I hope you are all enjoying your summertime and staying healthy and safe. So far so good over here.  The weather has been quite nice.  We took a trip to Lake Tahoe a couple of weeks ago and was such a nice break.  Beauty, is the word I would describe Tahoe. Just a beautiful place to hike, bike and enjoy water activities.

Here are just a few of the 100’s of pictures I took.  I told my husband, I just can’t stop taking pictures.  Seriously, it was that beautiful. I even saw a bear’s butt.  Don’t get that confused with a bare butt now. LOL

 

Ok, so moving on from vacations to food.. now, that’s more like it. Chop chop, Judy. Speaking of “chopping”….

Of course you know all the rage is about cauliflower.  I love cauliflower and grew up on it. Mostly, my mom would roast it in the oven.. plain, salt, that’s it.  There is a lot you can do with this beautiful white vegetable.  Check out my YouTube channel where I make a dish called “Zahra” (meaning flower).  CLICK HERE to watch it.

I’ve made you wait long enough.

I made this cauliflower salad for my family and then again for a July 4th party. This is so good.. the crunch, the “potato salad”, the color. Just yum.

Makes approximately 10 servings.  You can add even more veggies to make it bigger.  Each serving is 1 Weight Watcher Smartpoint (and that’s for the mayo).

Ingredients:
1 large head of STEAMED cauliflower, cut into bite size florets
3 hard boiled eggs
1/2 cup chopped dill pickles
1/3 cup chopped red pepper
1/2 cup chopped asparagus
1/2 cup of corn
1/3 cup of chopped red onion
1/3 cup chopped curly parsley
3/4 cup light mayonnaise (I like Miracle Whip) (7 smartpoints)
1-2 T of lemon juice.
Salt, pepper, paprika or any herbs or spices of your choice. I love that the paprika gives it a little orange color.

Now, you know this your world and you can put what you want in this salad for other veggies, but this is what I did.

Steam your cauliflower florets. I think it’s best to steam as they won’t get water logged.  I steamed for about 15 minutes.  Steam it to the texture you like.  I didn’t want them too raw, but not soft either…. so like baby bear.. “just right”.

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Once the florets are steamed through, let cool.  While cooling, chop up your other vegetables.

Look how pretty.

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The dressing is fairly simple. I’m all about simple, folks.

Mix the mayo with your herbs and spices you choose and the lemon juice or you could use apple cider vinegar as another option20180704_174343

Once your cauliflower is cooled, add it to the bowl and mix it with the dressing.

Boom!! Done!!  Cover and let sit for a few hours or overnight in the fridge… or as they used to say in the old days, “ice box”.

 

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Those eggs make all the difference if you ask me. So many options to add to this, really.

Give it a try and be the talk of the town.. or the party.. or your own family.. or yourself. 

Thanks for stopping by and checking out the blog, once again.  You are all the best in my book. I do have a book.

Love your comments and let me know if you try it.

Judy ♥

And the Beet goes on……..

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A couple of weeks ago, I went to a local cafe for dinner.  On the menu was a Winter Harvest Salad.  The description of the salad was roasted winter vegetables (turnip, beets, potatoes and others I can’t recall) over greens with walnuts and feta cheese served with a balsamic dressing.  Wait.. roasted beets, turnips?  I’ve never had that… so I was SOLD.

I won’t go into how long it took to get our food or how not all the veggies described were on my salad…., but I will say it was so good and a great idea.. simple and delicious.  So much so that I decided to make it myself at home, but change it up a bit.

I didn’t take pictures of all the steps, but I have a couple to share below.

I cut up the following veggies in about 1 inch pieces:  red and sweet potatoes, sweet onion, red pepper, fresh beets, mushrooms, carrots, summer squash and zucchini…… all in a big bowl, cuz there were lots of veggies that I planned on saving for a few meals.   Toss with a little salt, pepper and olive oil so that they are coated.  Note: I couldn’t find turnips on my shopping trip.

In a large roasting pan they go…

and I always lay release aluminium foil (your best friend) on the bottom of my pans when I cook messy stuff in the oven.   Ok.. so..oven is preheated to 425 degrees.  Let them roast for about an hour but give them a stir about 3 or 4 times during the hour.  I wanted mine to be really done and golden, almost carmelized.  If you like them al dente, then adjust your timing.

In the meantime, I had a large fennel bulb to do something with.  I had never experienced fresh fennel before.  I see all the chefs cooking with it in fresh salads or sauteing it (I am a FoodTV Network, freak by the way). I tried a raw piece of the fennel and I did not like it at all.  So, I decided to slice it up and saute it with a little olive oil and garlic.  Much better taste.  I basically carmelized it to make it sweet.

Once everything was cooked, I created my salad….

Greens and baby spinach in a bowl topped with the roasted veggies, sliced almonds, and farmer’s cheese.  I didn’t have walnuts or feta, but these worked great as substitutes… fresh mozzarella would be great too.  I topped it off with Raspberry Walnut Vinaigrette dressing; just a little to not drown the taste of the veggies.

I am in love with this salad… and roasted beets? …. oh man.. hello?    I never would have thought to use them.   And.. my opinion?… it was better than the cafe’s salad.   I can’t wait til summer to make this using fresh produce from the local  farmer’s market.

You can take these veggies and use them in many ways..

Remember my grilled veggie post?  Well, same idea…. and my grilled pizza post… they can easily go on the pizzas.  Or even if you have a take out pizza, top it with these veggies and put under the broiler for a minute.  Make a sandwich wrap or a panini.   Put them on top of pasta or in an omelette… but whatever you choose to do with them.. enjoy this luscious taste and how healthy they really are… it’s a win win people.

Thanks for stopping by.

Judy