Ingredients:
1 large head of cauliflower, roughly chopped
6 hard-boiled egg whites, chilled & chopped
1/2 envelope ranch dressing/dip mix
1.5 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tbsp Hellmann's Dijonnaise
2 tbsp milk
1 cup diced red onion
2 celery stalks, diced (I skipped this part, as my husband refuses to eat celery!)
1/4 cup chopped chives
3 tbsp red wine vinegar
2 tbsp chopped dill (I used dry dill, and it worked out fine. Only use 2 tsp if you use the dry kind)2 tbsp chopped parsley
1/4 tsp salt
paprika
Preparation:
1. Place cauliflower in a large microwave-safe bowl, and add 1/3 cup water. Cover with plastic wrap and microwave for 6-8 minutes, until the cauliflower is soft (but not mushy).
2. Meanwhile, in a medium bowl, mix together the ranch mix, mayo, sour cream, Dijonnaise and salt. Set aside.
3. Once cool enough to handle, drain any excess water from the cooked cauliflower. Lightly mash just 2 cups of the cauliflower, then place it in the blender. Add milk and puree or pulse until blended. (Don't worry if its a little chunky, that makes it good!)4. Pour mayo mixture into the blender and mix until blended and creamy.
5. Chop the rest of the cauliflower into small, 1/2 inch pieces. Place those pieces in a large bowl, and add the onion, celery and vinegar. Toss and let sit for 5 minutes.
6. Pour the blended mixture over the vegetables and mix well. Fold in the chopped egg whites, chives, dill and parsley. Chill for several hours. If you like, sprinkle with paprika and parsley just before serving.
Best part: this is some much better for you than regular potato salad!! It makes 10 servings, and 1 serving only has 89 calories, 1.25 grams of fat, and 16.5 carbs!
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