Healthy Cauliflower "Potato" Salad | Perfect KETO COOKOUT side dish!

Crack and chop 2 hard-boiled eggs.

Transfer chopped eggs to a large bowl.

Use a 16-ounce pack of frozen cauliflower florets that have thawed and drained for an hour or two, cutting larger florets into bite-sized pieces.

Add the cauliflower to the bowl with the eggs.

Chop and add 2 ribs of celery to the bowl.

Add 6 slices of chopped cooked bacon to the bowl, reserving some for topping.

Chop and add 2 green onions to the bowl and stir everything until well combined.

In a separate bowl, mix together 1/2 cup of avocado oil mayonnaise, 2 tablespoons of Dijon mustard, 1 tablespoon of lemon juice, and 1/4 teaspoon of paprika.

Stir the dressing into the salad mixture and add salt and pepper to taste, starting with 1/2 teaspoon of each.

Transfer the salad to a serving dish and slice the final hard-boiled egg to lay on top.

Sprinkle the remaining crumbled bacon over the salad, add chopped green onion tops, and sprinkle with paprika.

Equipment Needed

Spice Level:

Dietary