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Prep time
15 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
Our cauliflower potato salad recipe offers a low-carb way for you to enjoy the classic potato salad. It features the same ingredients, with essential add-ins like eggs, onions, and celery, along with the typical mustard-mayo dressing combination. However, instead of potatoes, we use cauliflower as the main veggie.
It may sound odd at first, but cauliflower makes a surprisingly fitting substitute for potato in this recipe. They are both mild in taste and similar in texture, as well as being alike in color. Once blended in with the creamy dressing and buttery eggs, the differences are so minimal you’ll hardly believe it’s not the original salad.
Visit the link to see more delicious and healthy recipes: https://healthyrecipes101.com/ —Luna Regina
Ingredients
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20 ounces
cauliflower
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2
large eggs (medium-boiled)
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1 ounce
red onion (diced)
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2 tablespoons
scallion (chopped)
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2 ounces
celery (diced)
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2 teaspoons
traditional Dijon mustard
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4 tablespoons
Japanese mayonnaise
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1 tablespoon
apple cider vinegar
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2 tablespoons
olive oil
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1/2 teaspoon
paprika
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1/4 teaspoon
pepper
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1/2 teaspoon
garlic powder
Directions
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Season the Cauliflower: In a large bowl, put in 20 oz cauliflower, add 1/2 tsp paprika, 1/4 tsp pepper, 1/2 tsp garlic powder, and 1 tbsp olive oil. Use a small spoon to mix everything together until the cauliflower is well-seasoned.
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Roast the Cauliflower: Preheat the oven to 450 °F. On a parchment-lined baking sheet, spread the seasoned cauliflower evenly with a little space between the pieces to allow the heat to circulate. Place in the oven and roast for 10 minutes.
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Let the Cauliflower Cool Down: Remove the cauliflower from the oven and leave it to cool for 1 - 2 minutes.
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Toss the Salad: Put the cauliflower back into the large bowl, and add 2 large eggs, 1 oz red onion, 2 tbsp scallion, 2 oz celery, 2 tsp Dijon mustard, 4 tbsp mayonnaise, 1 tbsp apple cider vinegar, and 1 tbsp olive oil. Lightly toss until the ingredients are well-mixed.
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Serve the Salad: Transfer the salad into serving bowls, sprinkle with some paprika, and enjoy.
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