Low-Carb Old Bay Cauliflower Salad
Description
Everyone loves a good, cold salad as a side dish, like potato salad. But everyone doesn't appreciate all of the carbs that come with it. Try this low carb cauliflower salad and you will be pleasantly surprised at how good it is. Old Bay Seasoning makes it
Ingredients
2 heads cauliflower
4 large celery stalks, finely diced
1 c. frozen peas, thawed
1/2 c. finely diced red onion
2 c. mayonnaise
1 T. Old Bay Seasoning
1/2 t. red pepper flakes
1/2 t. coarsely ground black pepper
salt, to taste
Directions
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Bring a large pot of water to a boil.
While water is heating, cut cauliflower into 3 inch pieces.; finely chop the celery and onion.
Get a large bowl of ice water ready right before water is boiling and a many layered paper-towel lined baking sheet.
Working in batches, blanch the cauliflower in the boiling water, blanching each batch for 3-4 minutes; remove cauliflower from water; immediately place in the ice water to stop the cooking process; let sit in water for a few minutes; remove to the paper-towel lined baking sheet. Continue to add ice to keep water cold for the remaining batches. Repeat process with the remaining cauliflower.
When all cauliflower is done, break it into smaller pieces, including the stems, and give it a rough chop with a knife. It's very important that the cauliflower be really, really dry before mixing it with the mayonnaise. Let it sit for awhile in a single layer on a dry tray. Not doing this will result in a runny and diluted salad.
Mix together mayonnaise, Old Bay Seasoning, red pepper flakes and pepper in a medium-sized bowl. This can be done up to one day in advance.
In a large bowl, add blanched cauliflower, celery, peas and red onion; mix with the mayonnaise/Old Bay mixture. Salt to taste. Refrigerate for at least 4 hours before serving or overnight.
Serve, garnished with celery leaves.
10-12 servings.