Chef Pat bought a big head of cauliflower. He cut it up into flowerettes and made a "mock potato" salad out of it. You know, like "mock mashed potatoes"?I took a few small pieces of cauliflower and steamed them for 3-1/2 min. Just barely fork tender.Minced up some red onion, celery and green onion. Used very little salt and freshly ground pepper. Using Lite Mayonnaisse, dijon mustand and a pinch of Splenda for the dressing. He added a minced hard boiled egg to it. It was really good. Even the New Room patrons said it was good! This is a good substitute for those watching their carb intake.
This was a very good dish Pat! I wanted to make it for dinner tonight and I'm so glad you have posted it here, otherwise I'd have to guess how and that would be scary.
ReplyDeleteI hope these recipes will be an encouragement for all of us as we care for the temple as part of our daily service.
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