Cauliflower “Potato Salad”
Servings: 8 servings
Calories: 462kcal
Ingredients
- 2 heads cauliflower , chopped into small florets
- 2 tablespoons olive oil
- Pinch of kosher or fine sea salt
- ¼ cup organic yellow mustard
- 1¾ cups homemade or avocado mayonnaise
- 2 teaspoons apple cider vinegar
- ½ cup finely diced red onion
- 1 cup finely chopped dill pickles
- 5 large hard-boiled eggs , peeled and chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ cup fresh parsley, chopped
- Pinch of paprika , for garnish
Instructions
- Preheat the oven to 400°F (200°C). Place cauliflower on a parchment-lined baking sheet, drizzle with olive oil, and sprinkle with salt. Stir to coat and spread out. Bake for 20 minutes. Remove from the oven and let cool completely.
- Place the cauliflower florets in a large bowl and add remaining ingredients in order, reserving a pinch or two of parsley. Stir, cover, and refrigerate for at least an hour (overnight is best). Taste and add salt and pepper, as needed. Garnish with fresh parsley and paprika.
Nutrition
Calories: 462kcal | Carbohydrates: 10g | Protein: 7g | Fat: 44g | Saturated Fat: 7g | Cholesterol: 137mg | Sodium: 639mg | Potassium: 535mg | Fiber: 3g | Sugar: 4g | Vitamin A: 385IU | Vitamin C: 72.8mg | Calcium: 68mg | Iron: 1.4mg