In Denmark, we eat a lot of potatoes. And I mean a lot! In fact, the average Dane eats about 40 kg potatoes per year. I wonder if any other nations comes close to that? It basically means having potatoes with a meal every single day, year round. Thinking of it, I wonder how I never grew tired of eating all those potatoes when growing up. I guess it might be because potatoes are typically served with a cream based sauce in Denmark and I love sauces. I might have been known to try to get away with eating it like soup as a child. 😉
These days, I almost never eat white potatoes anymore. As you might have guessed from the title of my blog I absolutely LOVE sweet potatoes so most times I´ll substitute them for their white counterparts. However, that doesn’t´t work so well for a classic potato salad. What DOES work well as a substitution is cauliflower.
Classic potato salad is perfect for a summer barbecue but it is also a quite heavy side dish that can sometimes feel a bit much in the heat. On top of that, it is not exactly low calorie nor nutrient dense. That is why I came up with this version using cauliflower for a lighter, lower calorie option. The cauliflower substitutes the potatoes and quark substitutes mayo. On top of that, I have included peas, radishes and micro greens for a more nutrient rich dish. The salad goes excellent with any kind of protein (fish, poultry, meat) but can also very much be enjoyed on its own. And at about 100 calories per serving you can basically indulge guilt free and eat to your heart´s content!
Cauliflower “potato” salad
- 1 large head cauliflower
- 1 cup peas
- 1 cup radishes
- 3 green onions
- 1 cup micro greens (optional)
- 1/4 cup chives
- 1 cup quark (or greek yogurt or skyr)
- 2 teaspoons mustard
- 2 teaspoons applecider vinegar
- 1 clove garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
Rinse the cauliflower and chop it into bite sized bits. Steam the cauliflower for just 3-4 minutes. You will want it to still have a bit of crunch to it.
When the cauliflower is done, add it to a bowl together with the peas, chopped radishes, chopped green onions, microgreens and finely chopped chives.
In a separate bowl, combine the remaining ingredients to make the sauce. Add the sauce to the cauliflower mixture and toss.
The salad can be served immediately, but I recommend putting it in the fridge for about half an hour to develop further flavor and to be served cold.
I developed this recipe a while back, but since it´s 30 degrees outside today and I have a head of cauliflower in the fridge that needs to be used, I´m thinking I might make this tonight. Given how low calorie it is, it might even leave room for ice cream for dessert. After all, it is Friday! 😉