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One for the Table: You say potato (salad), I say cauliflower!

By Cathy Pollak on

Oneforthetable.com

Memorial Day weekend means grilling season will officially commence. That said, Old Bay seasoning is one of our favorites around here. Originally used to flavor crab and shrimp, it is now widely used and popular in many dishes. The seasoning mix includes mustard, paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom and ginger. In the U.S., it is found in every grocery store but I'm not sure what its availability is in other countries.

This year, I decided to make a cauliflower salad, similar to a potato salad. Sans potatoes, this is low-carb side perfectly accompanies any grilled food you might be serving this season.

Cauliflower is low in fat and carbohydrates but high in dietary fiber, folate, water and vitamin C. Cauliflower contains several phytochemicals, common in the cabbage family that may be beneficial to human health. It has great nutritional density and is something I love to serve in many ways: roasted, a substitute for shrimp, in soup and even on my pizza.

Old Bay Cauliflower Salad

Serves: Serves 10 to 12

 

2 heads cauliflower

4 large celery stalks, finely diced

1 cup frozen peas, thawed

1/2 cup red onion, finely diced

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