Monday, September 16, 2013

Mock Potato Salad with Sriracha and Bacon

One of my girlfriends came over today and we decided to create a mock potato salad using cauliflower. Little did we realize this small endeavor would result in a fabulous, healthy lunch we would be fighting over with our forks! I hope you enjoy this recipe as much as we did!

Mock Potato Salad with Sriracha and Bacon
Serves 4

1 head cauliflower, cut into bite-sized florets
3 pieces bacon (preferably pepper bacon)
¾ cup mayonnaise or low-fat yogurt
1 tbsp Sriracha
1 tsp sea salt
2 scallions, white and light green part only, finely chopped (optional)

Place florets in a large pot of salted, boiling water for 5-10 minutes (until fork tender). Drain and allow to cool slightly.

Meanwhile, fry up the bacon until crispy and drain on a paper towel.

Mix together the mayonnaise or yogurt and Sriracha in a bowl. Mash the eggs with a fork and crumble the bacon.

Gently toss the cooked cauliflower with the Sriracha mixture, eggs and salt. Top with bacon and optional scallions. Serve on a bed of lettuce, if desired.

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