Low Carb Cauliflower “Potato” Salad
3 steps
Prep:10minCook:10min
Tastes almost like the real thing!
Updated at: Thu, 12 Oct 2023 08:33:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
28
Low
Glycemic Load
3
Low
Nutrition per serving
Calories530.4 kcal (27%)
Total Fat49.8 g (71%)
Carbs11.9 g (5%)
Sugars4.6 g (5%)
Protein12 g (24%)
Sodium1381.3 mg (69%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

1 headcauliflower
small-medium, cut into bite sized pieces

3eggs
hard boiled, chopped

2dill pickles
large, chopped

½ cupcelery
chopped

¼ cupred onion
chopped

dill
chopped, for garnish

½ tspsalt
plus more to taste

black pepper
to taste
for the dressing
Instructions
Step 1
Add cauliflower to a pot, fill with water, and add 1/2 tsp salt. Bring to a boil and cook for 10-12 minutes until soft, and can be easily pierced with a knife. Drain, and let cool.
Step 2
Mix all the dressing ingredients together, and set aside.
Step 3
Mix the cooled cauliflower with the rest of the ingredients, and pour dressing over top. Mix well. I recommend refrigerating for about an hour or so before serving.
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