ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

Cauliflower Potato Salad 🥦

Cauliflower Potato Salad

Cauliflower potato salad is a low carb twist on the classic dish, substituting the potatoes for roasted cauliflower! Simple ingredients, minimal prep, and so delicious, each serving has less than 3 grams net carbs!

Prep Time5minutes minutes

Cook Time15minutes minutes

Total Time20minutes minutes

Servings8 servings

Calories186kcal

Ingredients

For the salad

1 medium cauliflower chopped into bite sized florets

1 teaspoon salt

1 teaspoon pepper

2 tablespoons olive oil

1/2 large red onion finely chopped

3 stalks celery finely chopped

3 hard boiled eggs chopped

2 large dill pickles finely chopped

For the dressing

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon pickle juice

2 tablespoons dill finely chopped

Instructions

Preheat the oven to 200C/400F. Add your chopped cauliflower, sprinkle with salt and pepper and drizzle with the olive oil.

Bake the cauliflower for 20-25 minutes, 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. Mix through the dressing. Sprinkle with the chopped dill and serve immediately.

Notes

TO STORE: Leftovers should be stored in the refrigerator, covered, for up to 3 days.

TO FREEZE: Place the salad in an airtight container and store it in the freezer for up to 2 months.

TO MAKE AHEAD: Prepare the salad and the dressing separately up to 2 days in advance. When ready to serve, add the dressing over the salad.

Nutrition

Serving: 1serving | Calories: 186kcal | Carbohydrates: 6g | Protein: 8g | Fat: 14g | Sodium: 802mg | Potassium: 331mg | Fiber: 3g | Vitamin A: 248IU | Vitamin C: 36mg | Calcium: 52mg | Iron: 1mg | NET CARBS: 3g

Read more on next page

ADVERTISEMENT

ADVERTISEMENT

Leave a Comment