Potato salad, one of those cool summery foods that you want to eat on hot days. Since I don’t eat potatoes…of course I had to create my own version of “faux”Tato salad using what else… but Cauliflower! Now I like my cauliflower to still have a bite, since I can’t stand it mushy, so I don’t steam or boil it, but rather I quick roast it first.
Ingredients
- 1 large head cauliflower
- 1 stalk scallion
- 1 stalk celery can use more if you like
- 2 hard boiled eggs
- 1 wedge kosher pickle
- 1 tsp dried cilantro
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tsp apple cider vinegar
- 1 tsp mineral salt
- 1/2 cup sugar free mayonnaise
- 2 Tbsp mustard
Instructions
- Preheat oven to 400
- Line cookie sheet with foil, spray with cooking spray
- Chop cauliflower into bite sized pieces, place on cookie sheet and roast for 20 minutes
- While cauliflower is roasting, finely dice scallion, celery, and pickle wedge. Chop eggs. Set aside
- Remove cauliflower from oven, allow to cool about 20 minutes- this happens quicker if you slide foil off of hot cookie sheet-
- Scrape into mixing bowl, adding all other ingredients and mixing to combine
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This is a delicious recipe!…. I used body burning mayo to make this EFB/Deep S. Hubs loved it and I didn’t need to adjust the recipe at all!…Another hit!!! I’ll be making this again for certain!