Cauliflower Salad
"I came up with this one summer when I was on a low carb diet, it is similar to a potato salad but made without the potato."
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 teaspoon salt
- 1 onion chopped
- ground black pepper to taste
- 1 tablespoon mustard
- 1 head cauliflower trimmed and cut into bite-size florets
- 3/4 cup mayonnaise
- 3 hard boiled eggs chopped
- 3/4 cup frozen green peas thawed
- 1/4 cup dill pickles chopped
- 3 slices crisply cooked bacon crumbled (optional)
- Carbohydrate 13.7406736135371 g
- Cholesterol 116.500000008876 mg
- Fat 12.8581638974359 g
- Fiber 4.15290278738805 g
- Protein 7.03380833370715 g
- Saturated Fat 2.36592222350283 g
- Serving Size 1 1 serving (206g)
- Sodium 410.345972481914 mg
- Sugar 9.58777082614905 g
- Trans Fat 8.90946806264032 g
- Calories 194 calories
Directions Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly. In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.
