In this cauliflower potato salad I replace potatoes with cauliflower.

First there was Cauliflower rice. Now, cauliflower potato!?

Why would you ever want to replace potatoes with cauliflower? I know I wouldn’t either except for a couple of very important reasons. First, you could be hypersensitive to nightshade family that includes potatoes. And second, you would want to avoid potatoes if you are working on reducing Glycemic Load of your meals to help your body handle the carbohydrates without spiking your blood sugar. People with blood sugar issues like pre-diabetes, insulin resistance or diabetes need to avoid these fast-acting carbs like potato and rice.

Besides, from nutrition perspective, cauliflowers are far superior to potatoes. They are packed with vitamin C, vitamine K, B6 and folate. As a member of a cabbage family they also provide a similar health boosting profile from a wide range of phytonutrients. You can read more here on cabbage family.

Health Benefits of Cucumbers

I love cucumbers, which are another key ingredient in the recipe. Here is a quick word for you about them:

  • First of all go for organic cucumbers because conventionally grown ones are among the top 12 fruits and vegetables on which pesticide residues have been most frequently found.
  • When you are picking cucumbers, look for small and hard ones with thin skin. You do want to eat the whole plant with skin and seeds because that’s where the good stuff is. But when the skin is too thick and rough and the seeds are big and hard they are difficult to digest.
  • Cucumbers are high in silicon, which is lacking in our modern diets but is critical for collagen formation and bone health.
  • They also have lignans and curcubitacins, both compounds with cancer fighting properties.
cauliflower potato salad

Cauliflower Potato Salad

Ingredients:

1 cauliflower head
2-3 Tbsp olive oil
1 big or 2 small cucumbers, diced
4 eggs
1 bunch dill, minced
3-4 green scallions, thinly sliced
1/3 cup sour cream
Salt and pepper to taste

Directions:
  1. Preheat the oven to 350F.
  2. Break cauliflower into very small florets and place in a bowl. Season with salt, pepper and olive oil. Mix well to coat all florets with olive oil.
  3. Place on a baking sheet and bake for about 30 minutes. Remove from the oven and let cauliflower potato cool to room temperature.
  4. Hard boil and cool the eggs. Peel, dice and add to the bowl.
  5. Add the rest of the ingredients to the bowl and mix well. Adjust the seasoning.
  6. Refrigerate or serve at room temperature.