Don't say "no" to traditional picnic salads — get in the KNOW by making classically high-carb potato salad using cauliflower. Its florets soak up the flavors of this vegan, German-style dressing and it even cooks in mere minutes. Serve this salad alongside our Instant Pot Pulled Pork or with our Shrimp Burgers for a pescatarian feast.
1 (1 1/2-pound) cauliflower, trimmed and cut into bite-sized florets
3 tablespoons extra-virgin olive oil
1/2 small onion, finely chopped
3/4 teaspoons caraway seeds
3 tablespoons apple cider vinegar
3 scallions, thinly
1 1/2 tablespoons fresh dill, chopped
Kosher or sea salt and freshly ground black pepper
Place a steamer basket in a large pot. Add enough water to come up just to the bottom of the basket. Add the cauliflower to the basket and place the pot over high heat. When the water comes to a boil, cover the pot and let the cauliflower steam on high heat until tender, 5 to 7 minutes. Uncover the pot and remove from the heat.
Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, until tender, 5 to 7 minutes. Add the caraway seeds and continue to cook until aromatic, about 30 seconds. Remove from the heat and stir in the vinegar, scallions, dill, and 1/2 teaspoon salt. Add the cauliflower and stir to combine. Season generously with salt and pepper.
Use the back of a spoon to smash some of the cauliflower into small pieces. Transfer to a bowl and let cool completely before serving.
Per Serving: 143 calories, 11 grams fat, 6 grams net carbs, 4 grams protein