Cauliflower Potato Salad | Delicious Recipe | Rockin Robin Cooks

Place the eggs in a saucepan and fill with cold water.

Bring the water to a boil, then turn off the heat, cover, and let sit for 17 minutes.

Drain the water from the eggs and refill the pan with cold water and ice to cool them down quickly.

Cook the bacon in a pan without adding oil, as it renders its own fat.

Once the bacon is cooked, place it on a paper towel-covered plate to drain.

Cut the cauliflower into florets, making them about the size of potato chunks.

Place the cauliflower florets into a steamer and steam for 6 to 10 minutes, checking for doneness.

Peel the cooled eggs and rinse to remove any shell pieces, then chop them roughly.

Chop the green onions finely and the radish superfine for a subtle flavor.

Chop the fresh parsley finely and set aside.

Once the cauliflower is cooked, rinse it under cold water to cool it down, then drain well.

In a large bowl, combine the cauliflower, chopped eggs, celery, onion, green onions, radish, and parsley.

Add in the avocado oil mayonnaise, about 1 cup, and 1 tablespoon of Dijon mustard, mixing well.

Add 2 tablespoons of apple cider vinegar, salt, and pepper to taste, mixing until combined.

Crumble the cooked bacon on top and mix gently to incorporate.

Equipment Needed

Spice Level:

Dietary