Roasted Cauliflower No-Potato “Potato” Salad
Servings: 8
Calories: 154kcal
Ingredients
- 2 heads cauliflower
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher or fine sea salt
- 4 stalks celery
- 6 large pickles
- 4 hard-boiled eggs
- 6 strips sugar-free bacon (or bacon substitute)
- ¼ red onion
- ⅓ cup parsley
- ⅓ cup cilantro
- Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons avocado mayonnaise
- 1 tablespoon coarse ground Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F.
- Chop the cauliflower into smaller chunks and arrange on the baking tray. Drizzle with olive oil and salt and roast in the oven for 30 minutes until slightly brown.
- Let the cauliflower cool, then chop it into smaller bite-sized pieces and place it in a large mixing bowl.
- Chop the rest of the ingredients and add them to the cauliflower in the bowl.
- In a separate bowl, whisk together all the dressing ingredients, pour over the cauliflower mixture, and stir to incorporate thoroughly. Serve at room temperature or chilled.
Nutrition
Calories: 154kcal | Carbohydrates: 9g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 93mg | Sodium: 1094mg | Potassium: 551mg | Fiber: 4g | Sugar: 4g | Vitamin A: 487IU | Vitamin C: 74mg | Calcium: 79mg | Iron: 1mg