I love this dish. It’s just the perfect thing when you’ve been invited to another cookout and have been asked to bring yet another potato salad. It’s also good for the church potluck, or a luncheon/shower, or book club or…you get the picture.
The cool thing is that once you get the broccoli and the cauliflower buzzed down to a fine powder…or almost, you can add most any other veggie or dressing.
Try adding carrots, onions, and Ranch, or cashews and a ginger sesame dressing, or black olives with tarragon vinegar and a little sugar, ooooh-and herrrbs!… it’s almost limitless. Start with what you and your crowd are into, or what’s coming out of your garden this week.
It can be served by itself and eaten with forks, or on crackers. Tomorrow we’re going to spread it on bread, add provolone, and heat it up in the Panini maker! If you modify it, let me know how it turns out! 🙂
Low carb btw. and this recipe makes enough to fill an 8×12 plastic box that Spring Mix salad comes in, or about 12 cups.
- broccoli (3 lbs. with stalks, or 2 lbs without the stalks…every grocery store sells it differently)-buzzed through food processor without the main trunks .
- 2 heads of cauliflowers, buzzed through food processor
- 2 red bell peppers, diced
- about 10 oz of Chopped Green Spanish Olives with pimentos
- Pint of cherry tomatoes, sliced in half as last minute garnish.
- A really big bowl.
Vegetable Pate Dressing:
- 2 cups sour cream
- ¼ cup rice vinegar
Make the dressing in a medium bowl, set aside. Fluff the buzzed broccoli and cauliflower together, stir bell peppers in, then the olives. Add the dressing and mix, mix, mix. Salt to taste, start with 1/2 teaspoon. Chill overnight at least. Stir it when you can remember. Before serving, garnish with tomato halves…or carrot curls, or chopped parsley. What about grated cheddar? hmmm.
It freezes pretty well too.