cauliflower "potato" salad to improve metabolic health

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 significant reasons. First, you could be hypersensitive to the nightshade family, which includes potatoes. And second, you would want to avoid potatoes if you are working on reducing the Glycemic Load of your meals to help your body handle the carbohydrates easier, without spiking your blood sugar. People with blood sugar issues like pre-diabetes, insulin resistance, or diabetes must avoid fast-acting carbs like potatoes and rice. Even metabolically healthy individuals should avoid spiking their blood sugar because, over a long time, it messes up our metabolism.

Besides, from a nutrition perspective, cauliflower is far superior to potatoes. It’s packed with vitamins C, 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 health benefits of the 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, go for organic cucumbers because conventionally grown ones are among the top 12 fruits and vegetables highest in pesticide residues.
  • When picking cucumbers, look for small and hard ones with thin skin. You 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. Hence, many people complain of bloating and gas after eating cucumbers. Thin-skin cucumbers most likely won’t have that effect on your digestion.
  • Cucumbers are high in silicon. This nutrient is rare in our modern diets but is critical for collagen formation and bone health.
  • In addition, cucumbers contain lignans and cucurbitacins. Both compounds demonstrate 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.
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