Cauliflower Potato Salad

Prep Time 20 mins Inactive Time 2 hours Cook Time 15 mins Serves 8

Mock potato salad made with all the same ingredients as a classic potato salad, except this version is perfect for keto and low carb followers. Roast the cauliflower to enhance the nutty flavor and serve along with your favorite main dish.

Ingredients

  • 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)

Directions

Clean and cut cauliflower into bite size florets.  Place on a baking sheet and bake at 425 degrees for 15 minutes, turning every 5 minutes.  Remove from oven and cool.

Mix mayonnaise, mustard, salt, and pepper in a large bowl.  Add cauliflower and relish.  Stir in chipped eggs.  Cover and refrigerate for 2 hours. 

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Recipe 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. 

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