(Serves 10)



1 large head cauliflower, chopped
1 1/2 cups trim mayonnaise
1/2 cup fat-free sour cream
3 tbs creamy Dijon mustard
1/2 envelope dry ranch dressing/dip mix
2 tbs fat-free orley whip
1 cup diced red onion
2 celery stalks, diced
6 hard-boiled egg whites, chilled and chopped
3 tbs seasoned rice vinegar
1/4 cup chopped chives
2 tbs chopped fresh dill
2 tbs chopped fresh parsley, plus more, for serving, optional
Paprika, for serving, optional


Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave until soft, 6 to 8 minutes. Once the bowl is cool enough to handle, drain any excess water, if needed. Cook’s Note: Alternatively, prepare cauliflower on the stove in a metal steamer pot. Put 2 cups cauliflower in a blender or food processor and set the rest aside. Add the mayonnaise, sour cream, Dijon mustard, ranch dressing or dip mix, non-dairy creamer, and 1/4 teaspoon salt. Puree or pulse until blended. Don’t worry if the puree isn’t completely smooth. Set aside. To the bowl with the remaining chopped cauliflower, add the onion, celery, egg whites, chives, dill, 2 tablespoons parsley, and rice vinegar. Add the pureed mixture and lightly stir to coat. Chill for several hours before serving. Garnish with paprika and additional parsley, if using. *Hungry Girl – Food Network*


Nutritional Information:

Per serving: 97 calories, 1.25g fat, 729mg sodium, 17g carbs, 3g fiber, 8g sugars, 4.5g protein


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