Description
A healthy and flavorful low-carb alternative to traditional potato salad, made with cauliflower for a lighter option.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil
- 1/2 cup mayonnaise
- 1 tbsp mustard
- 1/4 cup chopped red onion
- 2 hard-boiled eggs, chopped
- 2 celery stalks, diced
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast for 20-25 minutes until tender. Let cool.
- In a large bowl, mix mayonnaise, mustard, red onion, eggs, celery, and dill.
- Add roasted cauliflower to the bowl and gently toss to coat.
- Season with salt and pepper to taste.
- Chill for at least 1 hour before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Add crumbled bacon for extra flavor.
- Substitute Greek yogurt for mayonnaise if desired.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Salad
- Method: Roasting
- Cuisine: American