I am reprinting this recipe, with permission, from Ruth Glick’s Fabulous Lo-Carb Cuisine cookbook. I’ve owned the book for more than a decade and hadn’t looked at it for a while because I had so many spills on it. The pages are wavy — but the recipes are fantastic. I would not change a thing about it (other than the fact that I made it this time with green cauliflower and made it another time with purple cauliflower), so I am very grateful to Ruth for allowing me to share her recipe with all of you. It is cool and refreshing — the perfect summer salad!
- 3/4 cup mayonnaise
- 1 Tbsp. Dijon-style mustard (I used country Dijon)
- 2 Tbsp. cider vinegar
- 1 Tbsp. Splenda (or sugar)
- 1/4 tsp. celery salt
- 7 or 8 cups small cauliflower florets
- 1/4 cup chopped red onion
- 1 red bell pepper diced (when I made it with green cauliflower, I used green pepper, because that’s what I had on hand)
- 1/4 cup chopped parsley leaves
Wash your cauliflower and separate it into little florets. Blanche the cauliflower, if you like. (I put it into boiling water for about 3 minutes, then plunged it into ice water to stop the cooking.) Pull your ingredients together.
Whisk together the mayonnaise, mustard, vinegar, Splenda.
Add the celery salt. Mix well.
Mix together the cauliflower, onion, pepper, and parsley. Coat well with the dressing.
You may serve at once, or refrigerate up to 24 hours before serving. Leftover salad will keep 2 or 3 days in the refrigerator.
Purple cauliflower was another way to change it up! I used yellow and orange peppers, because that’s what I had. Next time, I think I would revert to the green for better contrast, but isn’t it pretty?
Originally published on PrettyFood in March, 2012.