DFW Bariatrics and General Surgery, Dr. Sachin Kukreja’s practice, posted this video on its YouTube channel on March 7, 2025.
From the video’s description on YouTube
If you’re craving potato salad and you’re in the soft food phase of your post-bariatric diet, try this delicious high-protein variation that uses cauliflower instead of potatoes.
Ingredients:
The florets of 1 head of cauliflower (or 1 bag of cauliflower)
16 oz of Greek yogurt
1 tbsp garlic powder
1 tsp paprika
¼ cup green onion
1 or 2 dill pickle spears (or a handful of cornichons)
4 hard boiled eggs
A splash of red wine vinegar
Salt and pepperMake sure all of your cauliflower florets are the same size for uniform cooking. Using a large pot and a steamer basket, steam the florets for 7 to 10 minutes.
To test if the cauliflower is ready, pick up a piece with tongs and do a “crush test.” You should be able to crush it easily, but it shouldn’t be mushy. When the cauliflower is the right consistency, remove from the heat and set aside to cool.
In a food processor, add the Greek yogurt, eggs, pickles, green onion, mustard, salt and pepper, garlic, paprika, and a splash of red wine vinegar. Process until the dressing is finely chopped and incorporated.
When the cauliflower is cool, put it into a large bowl, add the dressing, and gently fold until the cauliflower is evenly coated.
Cool the salad in the refrigerator for a few hours or overnight to let the flavors settle before serving. Enjoy!
More videos from the practice are on Dr. Sachin Kukreja’s profile.
