I’m really enjoying the challenge of taking carb heavy recipes and trying to make them low carb. Unless baking breads and sweets, most of time straight replacements work – like cauliflower for potatoes or rice. So I thought a straight replacement would work for this recipe to make it a fauxtato salad. I was only half right.
Which means I was also half wrong.
Loot Crate has been including recipes in some of their monthly boxes, which I am enjoying the hell out of. August had two recipes! One for Hellboy Hot Wings – which I already created a post on, and one for an Anti-Potato Salad to go with their anti-hero theme.
I thought to just replace the potatoes with cauliflower, but in all honesty it still needs some adjustments. I decided to still write the post because this low carb version isn’t bad… it’s just kind of a “I’ll eat this because I’m doing low carb” good; not, “I LOVE EATING LOW CARB” good. I also wanted to show that I do have days when I can’t really get a recipe to work. I even have days where we end up throwing the food away because it was just that bad!
We didn’t do that with this though, and I think with a few more tweaks I can actually make this crazy good. It’s something I’ll work on and come back in a future post with an “OMG I LOVE EATING THIS WAY” faux-tato salad.
I adjusted a few of the ingredients, but for the most part I left this recipe as is. I used:
– 2 large heads of cauliflower, cut into large chunks
– 1 cup of sour cream
– 1/2 cup plain greek yogurt (as low carb as you can find)
– 3 stalks of green onion, diced
– 1/2 tbsp black pepper
– 1/2 tbsp garlic powder
– 1/2 tsp paprika
– 1/2 tbsp salt
– 6 strips of cooked bacon, coarsely chopped
Because I didn’t really recreate this recipe, I don’t want to offend anyone by trying to claim it as my own. So instead of my normal layout of step-by-step instructions I’m just going to show a few pictures of my process with general instructions. For the full recipe, please see Loot Crate’s picture above and use my alterations if desired.
First, put cauliflower in a pot of salted water and boil for 10 – 15 minutes. You want it soft, but still with enough density for a bite (not mushy like you would for caulimash).
Drain the cauliflower for a good 20 minutes in a strainer. I occasionally shook the strainer to try to assist the water with draining. Cauliflower absorbs – and holds – a lot of water, so the longer you let it strain, the better.
Place cauliflower in a large bowl, and add all the other ingredients: sour cream, yogurt, green onions, bacon, pepper, garlic powder, salt, and paprika. Stir with a large spoon.
Refrigerate, covered with plastic wrap, for several hours
Serve with your favorite barbeque, or with a fresh batch of Hellboy Hot Wings!
So, as I said, this was okay – you can’t really mess up these flavor combinations – but it kind of left us wishing for the real version. However, I do have several ideas for improvements… maybe a mayo base instead of yogurt, some dry mustard, cheddar cheese… less cauliflower, more bacon. I’ll have to think on it.
If anyone has any suggestions, please let me know!
I can’t wait for September’s Loot Crate; hopefully there will be more recipes for me to fool around with! I hope everyone is enjoying these. If there’s anything you want me to try, please leave a comment below!
Please don’t mind the mess.
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