I have been cooking for a lot of years now. So many that I do not even want to calculate them! It never fails, though, sometimes I just have an off day or few days as it turned out recently.
Savannah was home for a long weekend. I always strive for the meals I serve to be extra special if the kids are here. With big plans and expensive ingredients, such as beef tenderloin, I set out to try new recipes. A total disaster is putting it lightly. Nothing about the meal was good.
A dead giveaway was when the family was so nice about it. Even when I have prepared my best meals, they are not nice. Oh, I’m not trying to speak badly of them, but they have been a bit spoiled over the years. Not just at home, but at their grandmothers homes too. Typically, they are not full of compliments.
The entire weekend was a reminder that I need to stick to my basic go-to dishes when I want the meal to be special. Recipes that I have fixed a thousand times before, and probably feel more like home to my kids, anyway.
For this keto, low-carb Fauxtato Salad, I used my Aunt Euly’s family-famous potato salad and made a few changes. First of all, I replaced the potatoes with cauliflower. The cauliflower does not absorb the mayo like potatoes, so I reduced the amount of mayonnaise. I used sugar-free bread and butter pickles that I chopped. Because onions are high in carbs, I chopped them small and only used 2 tablespoons.
This is a delicious substitution to have during these summer cook-out months. I would suggest that you eat it within 24 hours. It’s still good after that, but you will definitely start to smell the cauliflower.
Fauxtato Salad (Keto, Low-Carb, Gluten Free)
Ingredients
- 1 large head cauliflower cut into 1-inch pieces
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons finely chopped onions
- 3 tablespoons chopped sugar-free bread and butter pickles
- 4 eggs boiled and chopped
- 1/4 teaspoon Season-All
- salt and pepper to taste
Instructions
- Steam cauliflower until tender. This can be done on the stove, in microwave, or in an Instant Pot. Drain well and pat dry.
- In a large bowl combine mayonnaise, mustard, onion, pickles, chopped egg and cauliflower. Lightly mix to combine. Season with Season-All, salt and pepper.
- Store in an air-tight container in the refrigerator. Serve within 24 hours.
Notes
