Well, you could leave the potato out of this salad and it would still be delicious BUT using 1 medium-sized potato with a whole head of cauliflower will allow you to mimic potato salad better. The good news is that you are not only reducing your carbs by not using just potatoes as in a traditional potato salad, but you are adding more cruciferous vegetable to your diet. Unlike many salads this one stores well in the fridge for a couple of days. Make a big batch to last 3 days. The original recipe is from Dr Bruce Fife’s “Keto Cookery” but I changed it some. You could add a few boiled (and then mashed) eggs to it also.

1 large head of organic cauliflower, just the florets, cut into bit-sized pieces

1 medium-sized red potato, peeled and cubed into 1/2 inch pieces

3 medium stalks of organic celery, chopped fine

1/4 cup finely minced red onion

2 medium-sized dill pickles, chopped

1 cup home-made mayonaisse

1 Tbsp. prepared yellow mustard

1 Tbsp. organic apple cider vinegar

1/4 cup minced fresh dill or 2 tsp. dried dill weed

sea salt and black pepper to taste

In a large bowl mix the mayo, mustard, onion, pickles, vinegar, dill. Set aside so that the onion marinates while you prepare the rest of the ingredients.

Place the potato cubes in a vegetable steamer and steam over water until tender. Remove from steam and rinse with cool water. Drain well. Add to the mayo mixture and stir well. Add the celery to the mixture and stir well. Set this mixture aside. If you are going to add boiled eggs, mash them and add them now.

Cut the cauliflower so that the tough inner parts are removed and discarded. You just want the florets–place them in the vegetable steamer and steam until tender. Be sure not to over or under cook or the texture of your salad will not be good. Once the water boils in the steamer reduce the heat and continue lightly steaming with the lid cracked slightly until you can pierce with a fork a floret without resistance–it should not be mushy! Remove from heat immediately (it will keep cooking if you leave over the hot water) and rinse with cool water. Drain well and add to the rest of the ingredients. Stir well and add salt and pepper to taste. Good served at room temperature or can be chilled first. A couple of hours in the fridge marinates the vegetables for more flavor so it is best to prepare ahead.

Too healthy-sounding for you? I promise this soup is yummy if you have a good broth. I prefer home-made chicken broth which is extra flavorful and that is what I used in this recipe. If you have some leftover millet grits, making this soup will be even quicker. In fact, if you have some leftover chicken, add that too!

Serves 4

1 large yellow onion, chopped fine

1/4 cup ghee or coconut oil (I used ghee)

2 cups broccoli floretes

1 quart chicken broth

2 cups cooked millet grits

1/4 cup chickpea miso, mashed and mixed well in 1/3 cup of water

sea salt to taste and black pepper if desired

Saute the onion in melted ghee or coconut oil in a medium-sized soup pot over medium heat. Give an occasional stir and saute for about 5 minutes until onions are tender. Layer the broccoli over the onions and cover the soup pot. Let the broccoli steam over the onions with heat on a low setting so onions don’t burn for about 5 minutes. Add the broth and bring to a simmer. Add the millet grits and mix well. Again, bring to a simmer to thoroughly heat the millet. Keep heating until the broccoli is tender but still bright green–if you overcook the broccoli it will be a drab green color. Remove from heat and add the miso paste. Stir well. Season to taste with salt and pepper.