Mock potato salad made with all the same ingredients as a classic potato salad, except this version is perfect for low carb followers. Roast the cauliflower to enhance the nutty flavor and serve along with your favorite main dish.
Servings: 8 servings
Calories: 253kcal
Ingredients
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- 6 cups cauliflower florets
- 1 cup mayonnaise
- 1 tablespoon prepared mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons pickle relish
- 4 hard boiled eggs chopped (reserve one for garnish)
Instructions
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Clean and cut cauliflower into bite size florets.
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Place cauliflower on a baking sheet and bake at 425°F degrees for 15 minutes, turning every 5 minutes. Remove from oven and cool.
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Mix mayonnaise, mustard, salt, and pepper in a large bowl. Add cooled cauliflower and relish. Stir in 3 chopped eggs.
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Cover dish and refrigerate for 2 hours.
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Slice the remaining egg and top on salad before serving.
Notes
You’ll need on large cauliflower to yield 6 cups of florets.
The smaller the pieces the quicker the edges may brown. Keep an eye on the cauliflower while baking so they don’t get too toasted.
Nutrition
Serving: 1g | Calories: 253kcal | Carbohydrates: 6g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Cholesterol: 105mg | Sodium: 536mg | Fiber: 2g | Sugar: 3g
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.