Potlucks can be a challenge…
Especially if you have food sensitivities or follow a special diet such as Trim Healthy Mama.
For your next potluck, consider taking along a dish that almost anyone can eat, like this Sour Cream & Chive Fauxtato Salad!
What Are Fauxtatoes?
Don't worry, fauxtatoes aren't some new genetically-tinkered potato. They're a low-carb potato substitute!
Believe it or not, cooked cauliflower makes a terrific sub for potatoes. (Like our No-Fail Cauli-tatoes!) Of course, there's almost always an uber-picky cauli-hater who can pick out a tiny piece of cauliflower in a giant bowl of soup… but then again, even they might be fooled!
For the rest of us who love embarking on new taste adventures, fauxtatoes are the answer — since white potatoes aren't THM-friendly due to their high starch content which spikes blood sugar and makes it difficult to lose unwanted pounds.
A low-carb fauxtato salad, however, won't send your blood glucose soaring or make you feel tired and sluggish later!
Simple, Flavorful, Egg-Free, & Probiotic: A Satisfying Trim Healthy Mama Dish!
This Sour Cream & Chive Fauxtato Salad uses cultured sour cream instead of mayo, so those with egg allergies can enjoy it too! Since I use full-fat cultured sour cream, it can be enjoyed with any kind of protein (while keeping your carbs low) for a THM:S (Satisfying) meal.
I've also added a few cloves of fermented garlic to the dressing of this light, fresh salad for even more probiotic benefits! If you don't have garlic, simply use fresh, but you may want to use less since fresh garlic is more potent.
Make this salad ahead of time so it can chill for about an hour before serving.
We all know that potlucks are like playing roulette! Whether you're at home or out, loading up on non-starchy veggies is the way to go… and this time, you'll be prepared with this Sour Cream & Chive Fauxtato Salad.
Let's Get In The Kitchen!
- Cook cauliflower until tender. Drain and let cool.*
- Chop any large pieces so all pieces are uniform in size.
- Combine sour cream, garlic, chives, apple cider vinegar, sea salt, and cayenne pepper in a small bowl. Mix well.
- In a larger mixing bowl, combine the cooled cauliflower and the sour cream dressing. Mix well.
- Refrigerate at least 1 hour before serving for best flavor.
*Notes On Cooking The Cauliflower
Since cooking cauliflower in water yields a very wet result, steaming or roasting it is preferable.
Do you have an Instant Pot?
It'll make quick work of cooking the cauliflower for you!
Simply steam the cauliflower in a bowl on a trivet for 2 to 3 minutes (3 to 4 for frozen), then NPR (natural pressure release). Drain any excess water, then lay to cauliflower to dry on a cookie sheet. The water will evaporate as it cools. Once cool, chop up any large pieces so they're all uniform in size.
Check out these other amazing recipes!
Have you tried cauliflower in place of potatoes before?
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