Cauliflower Potato Salad
This Cauliflower “Potato” Salad tastes just like the classic potato salad that you’re used to, just with way less carbs and healthier ingredients! Recently I’ve been making this cauliflower salad for family get-togethers where I know I’ll be tempted by my grandmother’s ridiculously good potato salad. You know the kind…the kind that’s studded with hardboiled...
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup diced celery
- 1/2 teaspoon salt and pepper
- 2 tablespoon olive oil
- 1/4 cup yellow mustard
- 2 heads of cauliflower diced (about 10 cups)
- 1.5 cups mayonnaise
- 1 cup diced dill pickles
- 1 cup minced white onion
- 6 hardboiled eggs
- 1 tablespoon apple cider vinegar or white vinegar
- paprika for topping
- Carbohydrate 3.89400000350594 g
- Cholesterol 139.800000010651 mg
- Fat 15.9528000109933 g
- Fiber 0.329999999705453 g
- Protein 4.29360000093621 g
- Saturated Fat 2.89070400160437 g
- Serving Size 1 1 Serving (79g)
- Sodium 411.76961502162 mg
- Sugar 3.56400000380049 g
- Trans Fat 10.6297590085298 g
- Calories 178 calories
<ol> <li>Preheat the oven to 375° F. Line 2 large baking sheets with parchment.</li> <li>Dice the cauliflower into 1 inch cubes and toss with olive oil and salt and pepper. Spread onto the baking sheets in a single layer. Bake for 30 minutes (flipping halfway through) until the tops are just starting to turn golden. Let cool.</li> <li>While the cauliflower is baking hard boil your eggs.</li> <li>In a large bowl combine the remaining ingredients, add it the cauliflower and 4 diced eggs, toss to coat. Taste for salt and pepper and add more if needed. Layer the salad into a serving dish, thinly slice the remaining eggs and lay them across the top. Sprinkle with paprika, chill until ready to serve.</li> </ol>
