I am looking for an Old Weight Watcher recipe for Potatoe Salad using cauiflower instead of potatoes from 70's

Answer 1

I am not sure these will help, but for sure this is a power vegetable, full of cancer-fighting phytochemicals as well as lots of vitamin C and folate and plenty of vitamin B6 and potassium.

Whole Baked Cauliflower with Yogurt-Chive Sauce
Prep: 10 min / Cook:35 min

1/2 cup plain low-fat yogurt
1/4 cup loosely packed minced fresh chives
11/2 tbsp Dijon mustard
1 head caoliflower
2 tsp olive oil
1 large shallot, minced
1/4 tsp dried oregano, crumbled
11/4 cups fresh bread crumbs

1. In blender or food processor, puree yogurt, chives, and mustard to make sauce. If making sauce ahead, refrigerate.

2. Preheat oven to 350 deg F.

3. Trim leaves from base of cauliflower. Remove hard bottom stem, keeping remaining cauliflower whole. In large pot of lightly salted boiling water, cook cauliflower, fully submerged, until barely crisp-tender, about 6 minutes. Drain. Let cool slightly.

4. Heat oil in medium nonstick skillet over medium heat. Add shallot and oregano. Saute 2 minutes. Stir in bread crumbs, mixing well to coat with oil and seasoning. Cook, stirring, until lightly browned, about 2 minutes.

5. If nessessary, slightly level top of cauliflower so it can stand inverted in small baking dish. Place cauliflower, stem end up, in dish. Fill hollow of stem with crumb mixture.

6. Bake until bread crumbs are golden and cauliflower is fork-tender, 20 to 25 minutes. Serve with sauce.

Per serving: 83 cal, 4 g protein, 12 g carbohydrates, 3 g fat, 3 g fiber, 1 mg cholesterol.

~ Enjoy! ~ _;-)

Answer 2

This isn't from weight watchers but it might be what you are looking for:

Cauliflower Potato Salad Low Carb Recipe

Ingredients:
1 head cauliflower, cut into florets
1/2 cup slices scallions, including the green
3 celery ribs, chopped fine, including some inner leaves
1/2 green bell pepper, chopped fine
1/4 cup chopped parsley
Salt and Pepper to taste
3 hard-cooked eggs, chopped
1/2 to 1 teaspoon celery seed
Paprika to garnish

Dressing:
2 teaspoons dry mustard
2 tablespoons cider vinegar
1 cup mayonnaise

Directions:
Steam the cauliflower florets until crispy tender but not soft. Set aside to cool. Put the scallions, celery, bell pepper, and parsley in a large salad bowl. Add salt and pepper.

Make the dressing, mixing the mustard, vinegar and mayonnaise in a small bowl until smooth. When cauliflower is cool, chop and add it to the vegetables and celery seeds and mix well. Sprinkle paprika on top and cover with plastic wrap. Let sit in the refrigerator for at least 2 hr. for flavors to develop.

Serves: 6

Protein: 3g, Carbohydrates: 4.8g, Fat: 32.1g

The page has links to other recipes using cauliflower also.

Answer 3

You have got to be joking. A potato salad without potatoes is like champagne without the bubbles. Yuk!!