Name: Cauliflower Potato Salad
Ingredients: 1 medium cauliflower, chopped into bite sized florets; 1 tsp. salt; 1 tsp. pepper; 2 tbsp. olive oil; ½ large red onion, finely chopped; 3 stalks celery, finely chopped; 3 eggs, hard boiled and chopped; 2 large dill pickles, finely chopped; ½ cup Miracle Whip or mayonnaise; 2 tbsp. Dijon mustard; 1 tbsp. pickle juice; 2 tbsp. dill, finely chopped

Cauliflower Potato Salad

Cauliflower potato salad is a low carb twist on the classic dish, substituting the potatoes for roasted cauliflower.

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Ingredients

For the Salad:

1 medium cauliflower, chopped into bite sized florets
1 tsp. salt
1 tsp. pepper
2 tbsp. olive oil
½ large red onion, finely chopped
3 stalks celery, finely chopped
3 eggs, hard boiled and chopped
2 large dill pickles, finely chopped

For the Dressing:

½ cup Miracle Whip or mayonnaise
2 tbsp. Dijon mustard
1 tbsp. pickle juice
2 tbsp. dill, finely chopped

Instructions

Pre-heat the oven to 400°F.
Add the chopped cauliflower; sprinkle with salt and pepper; drizzle with the olive oil.
Arrange on a rimmed baking sheet, place in the pre-heated oven and bake for 20 to 25 minutes, or until lightly brown and tender.
Remove from the oven and let it cool to room temperature.
In a small bowl, combine the dressing ingredients and whisk until smooth.
Once the cauliflower has cooled, add it to a bowl with the chopped onion, celery, pickles and boiled eggs; thoroughly mix to combine.
Once the cauliflower has cooled, add the remaining salad ingredients and mix well.
Add the dressing and gently mix until fully incorporated.
Sprinkle with the chopped dill and serve immediately.

Notes

To make ahead – prepare the salad and the dressing separately up to 2 days in advance; when ready to serve, add the dressing on top of the salad.

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