Cauliflower “Potato” Salad

Cauliflower "Potato" Salad
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
7 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
7 minutes
Cauliflower "Potato" Salad
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
7 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
7 minutes
Ingredients
  • 1 large head cauliflower
  • 1 teaspoon salt
  • 2/3 cup mayonnaise
  • 3 tablespoons dill pickle juice
  • 2 tablespoons yellow mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon paprika
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 cup celery (finely diced)
  • 3 tablespoons red onion (finely diced)
  • 2 hard boiled eggs (diced)
  • chives, paprika, or sliced eggs (for garnish)
Servings: servings
Instructions
  1. Cut cauliflower into 1/2-inch pieces. Fill a pot with 1 inch of water and 1 teaspoon salt. Place on stove and bring to a rolling boil. Add cauliflower and lower heat; cover and simmer 5 to 7 minutes, until fork tender. Strain and rinse with cold water.
  2. In a large bowl, whisk together mayonnaise, pickle juice, mustard, garlic powder, celery seed, paprika, salt, and pepper. Stir the cauliflower, celery, onion, dill pickles, and diced egg in with the dressing. Garnish with hard-boiled eggs, additional paprika, or chives. Chill until ready to serve.
Recipe Notes

Per serving: 152 calories, 105 grams fat (2 grams saturated fat), 12 grams total carbohydrates, 2.5 grams fiber, 4 grams protein.