Cauliflower Potato Salad (Low-Carb Recipe)

Remove the stem and leaves from the head of cauliflower and cut it into half-inch bite-size pieces, yielding roughly 1.5 to 1.75 pounds of cauliflower florets.

Add the cauliflower florets to a large bowl and drizzle with 1.5 tablespoons of avocado or olive oil, then sprinkle with 3/4 teaspoon of salt and 1/4 teaspoon of black pepper. Toss until well coated.

Spread the cauliflower florets onto a parchment paper lined baking sheet in a single layer.

Bake in a preheated 425 degree oven for 20 minutes, flipping the florets halfway through to ensure even roasting.

While the cauliflower is roasting, wipe out the bowl used for tossing the cauliflower and prepare the creamy sauce by adding 1/3 cup of mayonnaise, 1 tablespoon of yellow mustard, 1/4 cup of dill pickle relish, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk until well combined.

Finely dice 1/4 cup of celery and 1/4 cup of white onion and set aside.

Once the cauliflower is done roasting, let it sit at room temperature until completely cooled to prevent the mayonnaise from separating.

Add the cooled cauliflower to the bowl with the mayonnaise mixture along with the diced white onion, diced celery, and 2 chopped hard-boiled eggs.

Mix everything together until just combined.

Refrigerate the cauliflower potato salad for a couple of hours to enjoy it chilled or serve it immediately with a sprinkle of chopped fresh dill.

Equipment Needed

Spice Level:

Dietary