FROM 30/10'S KITCHEN...

Buttermilk Fauxtato Salad

RECIPE SUMMARY

 

Buttermilk Fauxtato Salad

Makes 3 servings: Each servings counts toward 2 cups of vegetables (1 tablespoon of restricted vegetables), 2 tablespoons oil, 1 dairy option

 

INGREDIENTS

 1 head of Cauliflower (about 4 cups)
 ¼ teaspoon Sea Salt
 Black Pepper, pinch
 1 tablespoon Avocado Oil
 ¼ cup Cashew Milk
 1 teaspoon Apple Cider Vinegar
 ¼ cup Red Onion
 1¾ cup Celery
 2 tablespoons Fresh Dill
 2 tablespoon Fresh Chives
 2½ teaspoon Vinegar
 1 Egg Yolk
 ½ teaspoon Yellow Mustard
 ¾ cup Avocado Oil
 Sea Salt to taste
 Black Pepper to taste
 ½ teaspoon Garlic Powder

 

DIRECTIONS

1

Preheat the oven to 425°F and line a sheet tray with parchment foil.

2

Divide the cauliflower into bite sized florets and place them in a large bowl. Add in the sea salt, black pepper and one tablespoon of avocado oil and toss to coat. Pour the cauliflower onto the baking sheet and place it in the oven from 10-20 minutes or until the cauliflower has just started to brown around the edges.

3

In the same large bowl combine together the cashew milk, and apple cider vinegar. Allow it to sit for 10 minutes, this is the “Buttermilk”.

4

While the “buttermilk” is sitting dice the red onion and celery into ¼ inch pieces. Mince the dill and slice the chives. Place them in the bowl with the buttermilk.

5

In a food processor or with an immersion blender combine the vinegar, egg yolk, and yellow mustard, blend until it is a pale yellow color and slightly frothy. While blending slowly add in the ¾ cup of avocado oil to form a thick emulsion, this will create your mayonnaise, season with sea salt as needed.

6

Add in sea salt, black pepper, garlic powder and ¼ cup of the 30/10 mayo then stir to combine.

7

Remove the cauliflower from the oven and place it in the same bowl. Stir to coat, taste and adjust seasoning as needed.

 

Ingredients

 1 head of Cauliflower (about 4 cups)
 ¼ teaspoon Sea Salt
 Black Pepper, pinch
 1 tablespoon Avocado Oil
 ¼ cup Cashew Milk
 1 teaspoon Apple Cider Vinegar
 ¼ cup Red Onion
 1¾ cup Celery
 2 tablespoons Fresh Dill
 2 tablespoon Fresh Chives
 2½ teaspoon Vinegar
 1 Egg Yolk
 ½ teaspoon Yellow Mustard
 ¾ cup Avocado Oil
 Sea Salt to taste
 Black Pepper to taste
 ½ teaspoon Garlic Powder

Directions

1

Preheat the oven to 425°F and line a sheet tray with parchment foil.

2

Divide the cauliflower into bite sized florets and place them in a large bowl. Add in the sea salt, black pepper and one tablespoon of avocado oil and toss to coat. Pour the cauliflower onto the baking sheet and place it in the oven from 10-20 minutes or until the cauliflower has just started to brown around the edges.

3

In the same large bowl combine together the cashew milk, and apple cider vinegar. Allow it to sit for 10 minutes, this is the “Buttermilk”.

4

While the “buttermilk” is sitting dice the red onion and celery into ¼ inch pieces. Mince the dill and slice the chives. Place them in the bowl with the buttermilk.

5

In a food processor or with an immersion blender combine the vinegar, egg yolk, and yellow mustard, blend until it is a pale yellow color and slightly frothy. While blending slowly add in the ¾ cup of avocado oil to form a thick emulsion, this will create your mayonnaise, season with sea salt as needed.

6

Add in sea salt, black pepper, garlic powder and ¼ cup of the 30/10 mayo then stir to combine.

7

Remove the cauliflower from the oven and place it in the same bowl. Stir to coat, taste and adjust seasoning as needed.

Buttermilk Fauxtato Salad

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